Safe Seafood Handling

RECEIVING AND STORING

Inspect your product immediately when delivered. Make sure you received the product you ordered.

Check for physical damage to the cases indicating mishandling during shipment. Check case contents to see if the product was affected or damaged.

Check inside the packaging for excessive build-up of ice crystals indicating the possibility of thawing and refreezing. If coated products are received fused or melted together, temperature abuse occured at some point during shipping.

Check frozen fillets and uncoated portions for dehydration, the loss of moisture through evaporation during storage. A dehydrated product will be tough when cooked. In a frozen state, dehydration is visible as freezer burn, a white cottony appearance, especially along the edges of the product.

Check product for rancidity, which is the oxidation of the natural oil in the fish making the fish taste unpalatbale. Rancid product has a strong unpleasant odor which is not hard to detect even in a frozen state. Also check frozen fillets and uncoated portions for excessive yellowing, oxidized oil on the surface of the fish will turn yellow.

Once your product passes inspection, mark all cases with your delivery date and move it immediately to the freezer. Store the frozen fish in a cold freezer, preferably at zero degrees F or below, away from the freezer door. Rotate your inventory and remove fish on a first-in/first-out basis.

HANDLING AND COOKING SEAFOOD
Coated products (battered, breaded, marinated, etc.) should be cooked from a frozen state. Remove the product from the freezer only as needed. If coated products are allowed to sit on your counter too long, they will start to thaw and will become sticky, making them difficult to handle.

Uncoated fillets can be baked or poached from a frozen state, but it is generally recommended that they are fully thawed, or at least partially thawed, slowly under refrigeration before cooking to minimize drip loss and to protect flavor and texture. Defrost what you need for one day and store the rest in the regrigerator until you're ready to use it. For quicker thawing, place the fillets in a plastic bag and submerge the bag in cold water or place the bag under cold running water. Don't thaw frozen fillets directly in water because they will become saturated with water and lose flavor.

All American Pride Seafoods products are labeled with clear, concise cooking instructions. We ask that you refer to these instructions for your particular product's preparation and cooking times.

When baking or broiling fillets, turn under any thin edges, such as the tail, to ensure even cooking throughout.

If you are in doubt about the proper baking time, use the "10 minute rule". Measure your fish at it's thickest point and bake the thawed fish at 400 to 450 degrees F for 10 minutes per inch of thickness; frozen fish 20 minutes per inch of thickness.

Fillets less than one inch thick can be broiled without turning.

Thin fillets or chunks of fish are better for frying. The coating on pieces over one inch thick will tend to scorch before the fish is completely cooked.

To brown microwave fish, microwave to 80% done then finish browning it under your broiler.

The low fat content of fish, which makes it a healthier food, may also cause it to dry out during baking, broiling, or grilling over open flame. Use margarine, butter, vegetable oil, or a basting liquid that contains oil to maintain the mositure during cooking.

Don't overcook your fish because it can ruin a good piece of fish. White fleshed fish is cooked when it turns from translucent to solid white at it's thickest point, similar to the way a raw egg begins to turn white during cooking. Another test for doneness is when the fish can be flaked at it's thickest part. If you have a temperature probe, fish will be considered cooked when it's core temperature is 140 degrees F or above.

If you have more questions, please contact us.