• Storage Tips

 

Frozen

Products should be packed in smaller freezer bags for portioning and stored at 0° for longer life.

 

Thawed

Products should be stored in air-tight containers and may be

refrigerated for up to ten days.

 

• Defrosting

 

Natural

Natural defrosting is preferred in a sealed container at room

temperature or in the refrigerator.

 

Microwave

Microwave defrosting or submersing the product in hot water can affect the quality of the product.

 

• Reminder

Overcooking is the most common problem with seafood preparation. When done, most shellfish and fish fillets should be opaque and dull-white.

Baking and steaming are preferred over microwave cooking and boiling. Excessive shrinkage and toughness indicates overcooking.

Recipe Basics

 

Baking Fish, Steaks and Fillets

• Use a glass baking dish or lined cookie sheet prepared        with butter

• Preheat oven to 350°-400° depending on amount

• Baste with butter and lemon twice during baking. Apply          sauces or toppings halfway through

• Total cooking time should be 15-20 minutes, fish should         flake apart

 

Baking or Broiling Lobster

• Use a lined cookie sheet, broiler pan or barbecue

• Preheat oven to 350-400° according to tail size and              quantity

• Split tail, expose meat, baste with butter and place in oven

• Bake 10-15 minutes, baste, place under broiler for               additional 5-10 minutes

• Total cooking time should be 15-25 minutes, meat should      be firm and milky white when done

 

Stir Frying Shrimp and Scallops

• Use a buttered or oiled skillet on medium heat

• Sauté mushrooms, onions and other vegetables first, then    drain excess juices

• Add shrimp and/or scallops and fresh butter, sauté 4-6          minutes until firm

• Serve over rice, pasta or with drawn butter

952-469-1839 ext 24