Handling Seafood

Cooking Tips

How to Prepare:

  • 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 F for the 1st inch of thickness.
    Add about 10 minutes per additional inch.
  • If barbecuing the product, cook about 4 inches from the coals for 5 to 6 minutes on each side
    or until fish flakes 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.*

 

Cutting Fish & Seafood

How to Prepare:

  • 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!

 

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 3-4 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.

 

How to Store

  • Fresh Seafood should be stored between the temperatures of 0 to 4 C.
  • 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 -15 to -21 C.
  • Frozen product should be kept packaged at all times while in the freezer to avoid freezer burn.

 

How to Thaw

  • Frozen Seafood should be thawed out in the cooler overnight or 1-2 hours at room temperature before
    the product is required.
  • It's always recommended and preferred that the product should be thawed out under refrigerated conditions. 
  • If required, cold water can be used to speed up the thawing process.