Buy quality fish for restaurants: risks, precautions and news.

Buying quality fish: the dangers of anisakis.

Buying quality fish for a restaurant owner, if we want, is even more important than a final consumer.

Whether you decide to buy it fresh or already frozen, it must be wholesome first and do not put your client’s health at risk. It is essential that the fish you keep in stock is not contaminated with anisakis. The latter is a nematode worm that has as “habitat” fish such as cod, sardines, tuna, hake, salmon, but also molluscs such as cuttlefish, octopus and squid. The damage of this parasite to the health of the client are many, even is coming to the removal of portions of the affected intestine.

Tragic inconveniences  can however be avoided with the right precautions. To eliminate the anisakis from the fish it is good to freeze the fish in its warehouse at temperatures of -15 ° C for 96 hours, -20 ° C for 60, -30 ° C for 12, -40 ° C for 9. With this simple measure you will protect two subjects:

1.your client from the damage to health mentioned above
2.your restaurant with predictable image damage and legal problems

Buying quality fish: legal risks.

And it is precisely on the legal risks of not having quality fish that we will focus in this part of the article.

When a customer, just a few hours from the meal, feels bad and unfortunately ends up in hospital, the complaint will in fact be unavoidable. The responsibilities of the restaurateur are divided into:

1.contractual: that the customer can demonstrate from the order placed and / or from the receipt paid
2.non-contractual: which instead consist of the post-admission medical report following an intoxication.

Moreover, the spoiled fish is in all respects a defective product, so the customer will be entitled to compensation when:

1.will have tried, by analysis, that the fish is a defective product that in fact has  attacked his health
2.will have demonstrated through his lawyer the causal link between the nature of the fish consumed and the food poisoning suffered
3.always through a lawyer will have sanctioned the nature and the amount to be obtained as compensation

But there’s more: a ruling by the Cassation of Milan in July this year, reported on the “Sole 24 Ore”, has even condemned for fraud in commerce a Milanese restaurateur guilty of not having indicated on the menu that the fish was not fresh but bought already frozen. On this last issue, however, the legislation is still a little uncertain, which calls for a dialogue between the Associations of Restaurateurs, Eurofishmarket and the institutions.

Buying quality fish: information labels.

Another very important and underestimated step to check the quality of the fish is to check the label. It must in fact trace in detail all the “iter” of treatments that the fish has followed from the waters of origin in which it was fished up to your warehouse.

And it was precisely the traceability of fish the hot topic of Slow Fish 2017. The fair, helded in Genoa, has   announced a new initiative: of information labels. Without more symbols incomprehensible to consumers, they will have to trace in detail all the “history” of the fish product from the origin to the final destination (whether it is the supermarket or the warehouse of a restaurant). Obviously the labels will be equally detailed  on the production.

The dishes with algae: the latest trend in restaurants

Properties of algae.

The 2017 has to store many new features for the gastronomic scene, not least the dishes with algae. It seems that, at long distance from the Japanese chefs, even our Italian chefs have discovered how edible are the  algaes  . And not only: they are real “reservoirs” of nutritive principles such as iron, magnesium, vitamin B12, iodine, calcium and potassium.

 

The algae are also rich in fibers, which makes them in fact the “scavengers” of the intestine. Equally “hygienic” is in their function of antioxidants: they clean up the body from free radicals. In fact, if they are not reabsorbed, the immune system weakens and even favors the onset of cancer.

 

But the properties of this variety of maritime plants do not end here. In fact, the algae are already known to be purifying and not to pollute (the risks of intoxication for those who eat algae therefore tend to zero).

 

Types of algae and in which dishes we place  them.

But algae, as well as healthy, can also be tasty. So let’s see what they are and where to use them as ingredients:

 

nori: a black, sticky seaweed, which is right for you if you have a Japanese restaurant. In fact, with nori algae you can give life to maki sushi. But if yours is a common European restaurant, do not panic: it will still give added value to your fish broths. This algae also marries perfectly in basmati rice, better if in addition to soybeans and pumpkin seeds

 

spirulina: blue seaweed from the waters of Mexico. His unusual color should not make you suspicious: spirulina is an ingredient in many Italian recipes including tagliatelle and fusilli. But this alga with beneficial properties and antioxidants also peeks into biscuits, coconut water, smoothies, and nibbles with spinach

 

kombu: this Japanese algae, in addition to the already known benefits of algae, has to be alkalizing and therefore to regulate the body’s pH. It can also be used on two gastronomic fronts: the Japanese and the vegan ones. In the first the kumbu seaweed is an ingredient in the azuki soup, in the second is the stuffing of vegan ravioli. Still on the vegan front it is very popular in vegan burgers.

 

wakame: is a very popular alga in vegan cuisine, where it is widely used. It can be tasted in all states: raw, cooked, crumbled after a baking, as an ingredient in a vegetable cream. In fact, it makes a good impression in the cream of celery, in arancini, as a condiment for fish sticks, and in the sauce of roveja and mushrooms.

 

kelp: particular signs of this alga: brown, smelling of the sea, active support of body processes such as diuresis and reabsorption of water retention. The kelp alga is also the active ingredient of numerous nutritional supplements for its beneficial properties on metabolism. When it is dried it is very used in vegan salads. It is also the added value of soups and pasta and beans (which enhances the flavor)