Proper Handling & Evaluating Instructions

Thawing Product

• Refrigerate below 38° F during and after thawing.
• Very Important: Slice open the Plastic Barrier Pack before thawing. This allows gases that naturally occur during thawing process to be released from the package.
• Use within 3 days of thawing.

Thaw Times: The slower a product is thawed out, the better the finished product.
Slow thaw minimizes the amount of moisture that seeps out of the product.

Organoleptic Testing — "How good is my fish?"

A fish monger will say that the best way to determine the quality of the product is by Taste, Visual Inspection, Smell, and Feel. That is all organoleptic testing is. And yet, there is no better way of evaluating freshness!

Taste: Clean, fresh, with a hint of the ocean.

Visually: The product should be translucent, uniform in color, offering a shiny, wet look. It should look clean, reflective, and bright.

Smell: Fresh, hint of sweet or spice, by generally a clean and odorless smell. A hint of a sour or ammonia smell suggests that the product is old or unsuitable for consumption.

Feel: Meet should be firm in texture and contain a certain degree of elasticity when pressed upon with a finger. Flesh should not be flaccid but, rather, robust.