* These are meant as useful guidelines, as always use your own judgement or contact us for specific information.
STORAGE OF FISH & SEAFOOD
- Fresh Seafood should be stored between the temperatures of 0 to 4 oC.
- Ice should be kept directly on top of all fresh fish, seafood and shellfish with the exception of coloured seafood such as Salmon, Tuna, Swordfish & etc. For coloured seafood, ice should be kept in a plastic bag on top of the fish to avoid discolouration.
- Frozen Seafood should be stored between the temperatures of -18 to -21 oC.
- Frozen product should be kept packaged at all times while in the freezer to avoid freezer burn.
THAWING OUT FROZEN FISH & SEAFOOD
- Frozen Seafood should be thawed out in the cooler overnight or 1-2 hours at room temperature before the product is required.
- Product should be thawed out under refrigerated conditions is always recommended and preferred.
- If required, cold water can be used to speed up the thawing process.
CUTTING FISH & SEAFOOD
- When cutting seafood for fillets, steak or portions one has to be delicate with the product to avoid any breakage.
- This is especially true for softer fish like whitefish or arctic char.
- Portion Control: The more accurate the cut, the less food waste, the less expensive the portion!
FRESH FISH & SEAFOOD SHELF LIFE
- Normal shelf life is 5 days when the product is received, some products last longer but must be kept fully covered in ice.
- You should never buy more than 2-3 days supply and use a First-In First-Out inventory policy.
- Steaks and fillets must be in a closed bag with ice on top.
- Rinsing the fresh fish helps maintain it better.
- If ice melting occurs – drain the water and re-ice the product.
FROZEN FISH & SEAFOOD SHELF LIFE
- Normal shelf life for frozen fish & seafood is 3 to 6 months in your home freezer.
- In a commercial freezer, the Canadian Food Inspection Agency allows for up to 24 months from production date.
- Use a First-In First-Out inventory policy.
- Do not use frozen seafood that may be dehydrated or freezer burn.
GENERAL COOKING GUIDELINES FOR FISH & SEAFOOD
- There are many ways to cook fish but for best tasting results do not overcook the fish.
- If baking the product, allow 10-20 minutes at 450 degrees of for the 1st inch of thickness. Per additional inch add about 10 minutes.
- If barbecuing the product, cook about 4 inches from the coals for 5 to 6 minutes on each side or until flesh flakes easily when tested with a fork.
- If poaching the product, boil for 10 minutes per inch of thickness.
- If pan frying, fry fish until golden brown on one side, turn and brown the other side. The complete cooking time should be approximately 10 minutes per inch of thickness.
* These are just general cooking guidelines, always use your own personal judgement.