Online Resources


Here are some resources to help you out with your seafood program:


Abbreviations

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! Our processing department can help you with this.
    Click here for a Salmon Fillet Trim Chart

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 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.

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.

How to Shuck an Oyster by Patrick McMurray
World Guinness Record Holder for Shucking Oysters

  • Table Top Method - safer with more control:
  •  
    1.  Hold the oyster with your non-dominant hand, and the Oyster Knife in your dominant hand.
        -Hold the oyster firmly, so it does not move. a protective cloth or glove is recommended.
     
    2.  Insert the tip of the knife blade into the Hinge of the oyster, wiggle the knife tip, into the shell, until it won't go any further. 1/4 turn of the knife handle, should pop the hinge.
     
    3.  Pry up the top shell, exposing where the oyster is attached. Scrape at the attachment at the insertion point, the Oyster loosens from the top shell.
     
    4.  Turn the oyster 180 degrees - sweep any any grit or broken shell from the oyster. Present the oyster onto an iced tray Or eat the Oyster as Intended...
     
    5.  Raise the Oyster shell to your lips, slip the oyster in, a light chew - "bruise it gently with your tongue"- aerate (to breath in through the mouth, allowing the palate o understand what it is eating. and swallow...Repeat steps 1-4* These are just general cooking guidelines, always use your own personal judgement.

 

Click here to download our Fish & Seafood Manual

Click here to download our Fish & Seafood Counter Preparation Manual

Click here to download our How To Handle Shellfish Manual

      

* Remember these online tools are here to help you out but please make sure to use your own discretion whenever handling fish and seafood.


 

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Phone: 905-856-6222
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