Page 31 - CIJ April 2025- Digital Edition

SPECIAL REPORT

Fish handling should be minimum to
improve shelf life.”

Anirudh Tendulkar

FSSAI and AHAR are useful
allies in managing a restaurant
when remaining on the right side
of the law. The real task is to
ensure fresh supplies of seafood,
stick to time-tested routines
learnt from experts like his
mother in cleaning and cutting,
and preserve the processed
stuff using natural methods.
Tendulkar’s thumb rule is to
make sure customers get dishes
as fresh as feasible.
“Fish handling should be
minimum to improve shelf life,”
he says, adding: “Seafood to
be stored for use later should
be cut, cleaned and marinated
with turmeric and salt before
storing, to improve shelf life. It
is advisable to keep 50 per cent

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www.cleanindiajournal.com•Clean India Journal•APRIL 2025