The Seafood Merchants, Ltd.

(847) 634-0900

Fresh fish should quickly be moved into a temperature of 32 degrees. A fresh fish can be held twice as long at 32 degrees as it can be at 37 degrees.

Whole freshfish should be removed from the container in which it was shipped, rinsed under cool running water and drained. Rinsing fish removes the surface bacteria and a fish odor that accompanies it.

Use flaked, shaved or crushed ice. Seafood Merchants (SFM) uses flaked ice for your orders. In addition, cubes of ice may make indentations and damage the flesh of the fish. Check the iced fish periodically and re-ice as needed. Ice prevents dehydration, rinses the flesh as it melts and keeps the seafood at a constant temperature.

Fish should be placed into pans that have numerous holes in them so that the juices that run out of the fish drain away. Whole fish should be thoroughly surrounded by ice as well as icing the belly cavity.

Steaks and fillets should be placed into perforated pans as well. The perforated pans in which the fillets or steaks are being held should be set into a slightly larger container filled with flaked ice. Place foil or plastic wrap on top of the fillets, then a layer of ice. Fillets should never be in direct contact with ice as the ice leaches color and flavor from the fish by destroying the fish's cellular structure.

Keep the pans covered so that the drying air of the cooler does not dehydrate the fish. The fish should be evenly distributed in the pans so that the draining juices of the fish and melting ice does not become trapped amongst the layers. Fish sitting in its own juices will leach color, flavor, aroma and nutrients from the flesh of the seafood.

Handle seafood with care. Flesh that has been punctured or damaged will hasten spoilage. Always use two hands when lifting fresh whole fish.
 
 

Oysters, clams and mussels, with the exception of Prince Edward Island (PEI) mussels, can be stored for up to two weeks in the refrigerator. They should be maintained at a temperature of 35 degrees. Place them in a bowl or colander and cover them with a damp cloth or paper towel. Do NOT store on ice, in water or in an airtight container - these storage methods will cause the them to freeze to death, drown or suffocate. PEI's should be kept in a mesh bag at 32 degrees with ice on top of them and a drip pan beneath them so water drips through.  If you remove the mussels from a mesh bag, a colander works the same.

When preparing oysters, clams and mussels rinse well under cold running water. Place any that do not close in a dish of cold ice water and agitate. If they do not close after one minute, discard.

The key with live lobsters is to keep them cool and moist. Store them in a cooler in moist packing (but not in airtight containers) or in tanks of aerated salt water at a salinity level of approximately 1.020. Lobsters will not live in fresh water. Look your lobsters over once a day, and use the weakest first.

Keep unfrozen, smoked fish products under refrigeration. Keep your product away from direct contact with ice and away from all moisture which may promote mold. Remember that most unfrozen, smoked products have a shelf life no longer than fresh fish.

Keep marinated fish products and all other prepared fishery products which have not been frozen or heat sterilized under refrigeration.

Fresh scallops, freshly shucked oysters and clam meats should be stored in the containers in which they are delivered. Surround them entirely with ice and store in a cooler.