The leading cause of most
food-borne illnesses is improper food handling,
preparation, and storage. Follow these tips to ensure
good seafood quality and safety:
- Only buy seafood from reputable, commercial sources.
- When you are food shopping, purchase seafood last and
keep it cold. Let us know if you need your seafood
packed on ice for the trip home.
- Fresh fish, shucked
oysters and scallops have a mild, fresh sea breeze odor.
A strong, fish odor generally is
- Clams and oysters (molluscan shellfish) should be
purchased alive. Shells of live clams and oysters may
open naturally but will close tightly when
tapped, indicating that they are alive. Discard any dead
- Store seafood in leak-proof containers for up to two
days in the coldest part of your refrigerator at 32-38
3 to 10 months frozen. Shelf life will vary
depending upon product form and species.
Never store live (in the shell) oysters or clams
in air-tight containers. Place them in a container with
a lid that
is slightly ajar and refrigerate for no more than
five days. Oysters and clams will naturally open during
storage. Tap the shell lightly. If it does
not close, it is dead and must be discarded. If you have
storage questions, ask us.
- Thaw seafood in the refrigerator - never at room
temperature. To use frozen seafood immediately, thaw
cold running water (one to two hours per
pound of seafood) or use the microwave defrost setting.
- Prevent cross-contamination between raw seafood and
other food products.
Wash your hands with hot soapy water before and
after handling raw seafood.
Do not drip seafood juices on counters, utensils
or other foods.
Thoroughly wash containers that held raw seafood
before using them again.
- Always marinate seafood in the refrigerator, never at
room temperature. Discard the marinade after use.
- When in doubt, throw it
out! Do not taste a food that you think is spoiled.
954.983.6831 - 4191 North State Road 7 Hollywood, FL
33021 - Email