Liam Jones
Founder, Pilla App
Live stream will appear here
Learn the unique hazards of cooking fish including scombrotoxin, plus how Pilla and AI help you build fish handling procedures into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on cooking fish safely.
Understand
Any species of oily fish can present a high risk of scombrotoxic fish poisoning. Spoilage bacteria convert histidine into histamine when fish is stored above 5°c. Unlike bacterial toxins, histamines survive cooking permanently.
Fish must be delivered at a maximum of 5°c and stored on ice in the fridge. Fish found above this temperature should be cooked immediately or discarded, as histamine formation may have already begun.
Check eyes for clarity, gills for bright red colour, flesh firmness, and smell. Fresh fish should smell clean like the sea, not fishy or sour. Quality decline indicates the cold chain has been compromised.
Fresh fish has a maximum shelf life of 2 days from delivery. Beyond this timeframe, even properly stored fish should be discarded or used immediately.
Apply
See how cooking fish safely fits into your wider food safety management system in Pilla. We walk through how to build this into your system so that your team has clear processes, accountability, and a documented trail that proves compliance.
Automate
Learn how AI can speed up this process and connect Pilla to your other tools, giving you a much more joined up system across your business.
Bring your questions, we'll be answering them live throughout.