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DEFROST AND HANDLING
Defrost in the refrigerator, microwave, or in a plastic bag in a pan of cool water. DEFROSTING AT ROOM TEMPERATURE PROMOTES HARMFUL BACTERIA.
Use separate plate for raw and cooked seafood, do not cross contaminate.
COOKING
Rinse seafood in cold water for several seconds to remove any surface bacteria.
Always marinate seafood in the refrigerator, never on the counter.
Never use the same marinade for basting seafood.
Cook fish at 450 degrees for 10 minutes for each 1” of thickness, measured at thickest part of fillet.
Fish is done when flesh is opaque and begins to flake when tested with a fork.
Ask Ed & Mel for special cooking instructions pertaining to specialty seafood items.
LIVE LOBSTER CARE
Live lobster should be kept in the cooler in the container they arrive in. Keep them covered. Do not store in water unless you have a live tank with a salt water environment.
CLAM AND OYSTER CARE
Clams and oysters in the shell should be alive when purchase. Gaping shells that will not close when handled are dead and should be discarded immediately. Store in a cool damp atmosphere at about 35 degrees F. Do not store in ice or water as they will die. Properly refrigerated they will stay alive for several days.
MUSSELS
(handling tips)
Ice heavy and punch holes in container to allow water to drain out.
Do not over wrap with plastic. They must breathe.
Mussels naturally gape. When you see this, ice down and agitate. Gapers should close, if not-discard.
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© 2019 Great Depths Seafood
54 East Shenango St
Sharpsville, PA 16150
724-962-1315