RECIPES IN HANDLING AND STORAGE TIPS

Cutting Fish and 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!Click here for a Salmon Fillet Trim Chart Category Handling and Storage Tips Visitor Rating (1)     Fresh Fish and 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... Category Handling and Storage Tips Visitor Rating (2)     General Cooking Guidelines for Fish and 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... Category Handling and Storage Tips Visitor Rating (3)     Seafood Abbreviation List Here is a list of some common abbreviations used in the seafood industry.IQF = Individually Quick FrozenS&G = Scaled & GuttedIPW = Individually Poly BaggedH&G = Headless & GuttedIPW = Individually Poly WrappedGGS = Gilled, Gutted & ScaledIVP = Individually Vacuum PackedSk-on = Skin-onNW = Net WeightSk-off = Skin-offGW = Gross WeightC/C = Centre-CutFAS = Frozen at SeaH-ON =... Category Handling and Storage Tips Visitor Rating (4)     Storage of Fish and 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... Category Handling and Storage Tips Visitor Rating (1)     Thawing Out Frozen Fish and 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. Category Handling and Storage Tips Visitor Rating (1)