Food Handling Safety Instructions

Storage Instructions

All Frozen products must be kept frozen at 0° F ( -18°C) or below.

When storing fresh seafood, keep it in the coldest part of the refrigerator.  Make sure your home refrigerator is operating at 40°F or lower. To preserve best quality, keep fish under ice even while in refrigerator. 

Fish and seafood in general will deteriorate rapidly if stored at temperatures higher than recommended.

 

Thawing Instructions

It is best to slowly thaw frozen seafood in the refrigerator overnight. Other thawing methods include: immersing frozen seafood in cold water for a short time in a sealed plastic bag, or microwaving on a defrost setting until the fish is pliable but still icy.

 

Cooking/Handling Instructions

All seafood, must be handled and prepared in a clean area to avoid cross-contamination. Always remember to wash your hands, keep preparation area and utensils clean. Never let raw seafood come in to contact with already cooked or ready-to-eat foods (e.g. salads, fruit, smoked fish). Make sure that the juices from raw seafood do not drip onto food that has already been cooked or food that will not be cooked.

All seafood must be cooked at a temperature of at least 165°F to eliminate microorganisms and bacteria from the raw fish. Store leftovers, properly wrapped, in the refrigerator within 2 hours. Bacteria will grow rapidly in the temperature “Danger Zone” of 40-140°F so keep hot food above 140°F and cold food below 40°F.

 

Other Instructions

It is always best to cook seafood thoroughly to minimize the risk of foodborne illness. Healthy individuals may choose to eat raw or partially cooked seafood.  However, young children, females who are pregnant or nursing, immuno-compromised individuals, and older adults should avoid eating raw or partially cooked seafood.

Lastly, if you are allergic to one or more types of finfish, shellfish (clams, oysters) or crustaceans (shrimp, lobsters, crab) read the food labels carefully and do not eat items you are allergic to.