Knowledge - patience and practice.

Whether you are working with Finfish or Shellfish – the knowledge base and skill set required to safely and effectively clean – portion - store and thaw seafood – is vastly different compared to other proteins.

As in learning any other unique skill – patience and practice make perfect!

Use this section to learn some of the basics and seek additional knowledge from trustworthy sources in your local community and on the internet.

The key to fresh is - keep it cold.

Like all proteins - seafood is vulnerable to environmental temperature fluctuations. In fact – Finfish and Shellfish are the most perishable foods in any kitchen.

Fresh or frozen - it is important that you store it correctly.

Proper storage will ensure that you prolong freshness and minimize opportunity for spoiling and bacterial contamination.

The key objectives in storing fresh seafood are:

• maintain temperature at -1°c to +1°c
• keep fish moist
• prevent odours and flavours from transferring to other foods
• protect the delicate texture from being crushed or bruised

In the fridge - not on the counter.

• Do not thaw Finfish or Shellfish at room temperature. Both should be thawed in the refrigerator for approximately 18 to 36 hours.
• If you must expedite the thawing process – with Finfish - place the fish under cold running water - in its original moisture proof packaging.
• With Shellfish – place the container under cold running water or in a cold water bath.
• Small portions of fish can be cooked from the frozen state.
• Once your fish is thawed – handle it as though it is fresh.
• Never re-freeze fish.
• If the seafood was commercially frozen - the product will likely come with detailed thawing instructions. We recommend that you review them and follow them diligently.