Food Preparation Guide Loaded Potato Skins: Keep this product frozen until its intended use. Preheat oven to 450 degrees F(Fahrenheit). Place frozen potato skins on baking sheet and bake for 17 minutes(mins.). Let stand for 1 -2 mins. before serving.
BBQ Ribs: Keep frozen until ready to prepare. Place item in refrigerator the day before you plan on using. You can bake the ribs at 375 degrees F for 30-40 mins. wrapped in foil. You can also wrap this item in foil and grill for 15-20mins.
Uncooked Pork Ribs: Cook at 300 degrees F- 375 degrees F, for 1.5- 2.5 hours(hrs) until they are cooked evenly throughout.
Steaks, Burgers, Sausages, Hams, Pork, Veal, Poultry, Bacon, Scrapple, Deli Meats: Meats should be kept in freezer until they are ready to be used. They can be kept in refrigerator if they are going to be used within 1 day of arrival. Let steaks thaw the night before intended use in your refrigerator. Remove meats from vacuum seal bags and allow meat to sit at room temperature for 30 mins. prior to serving . This will allow meat to return some of its color. Please note: In some instances the meat will not return completely to its full natural color as this has to do with the lack of oxygen in the pores of the meat. The meat is still good and can be served.
Beef Sticks, Ring Bologna, Sweet Bologna and Jerky: Beef sticks and Jerky can be kept in refrigerator for up to 10 days, but any longer and they should be frozen. These items are already cooked and do not need any further preparation. Smoked Hams- Should be kept refrigerated until served for up to 4 days. If you wish you keep product longer you should put it in the freezer. It can stay in the freezer for up to 6 months.
Vegetables: Microwave vegetables white side up for 3- 4.5 mins. and let set for 1 min. and serve. Coconut Shrimp- In a conventional oven preheat oven to 425 degrees F. Place shrimp single layer on bake sheet. Bake uncovered for 12 minutes, turn product over and bake for 6 more mins. For extra crunchy shrimp bake for an additional 1-2 mins.
Whole Maine Lobsters: Steamed lobsters should be kept in refrigerator for no more than 1 -2 days. Steamed lobsters should be microwaved for 1-2 mins. to warm back up. They can be frozen to extend use beyond two days, but freezing the lobster will take away some of the taste.
Lobster Rolls: Begin by thawing out the roll and the lobster meat. Toast the roll and butter it to your liking. You can then serve the thawed lobster meat cold on the toasted roll or you can microwave the meat for up to 30 seconds so that your lobster roll is served hot. You can keep the lobster meat and roll frozen for up to 60 days before preparing and serving.
Crab Cakes: Crab cakes can be placed on a nonstick oven sheet and baked at 350 degrees F for 20-25mins. , or until golden brown. Crab cakes can be lightly covered with melted butter, or margarine during cooking for optimal baking.Crab cakes should be stored in the refrigerator for no more then 1-2 days. For longer storage crab cakes can be stored in the freezer. Crab cakes can remain in the freezer for up to 6 months.
Crab Meat: Crab meat should always be kept refrigerated and should be used within 3-4 days. It is additionally recommended that the crab meat be placed in a tub of ice to ensure safe keeping. After 3-4 days, crab meat should be frozen to ensure safe handling.This product can be frozen for approximately 6 months.
Sea Scallops: Our fresh scallops are able to be stored in the refrigerator for approximately 2-3 days. If you desire to keep them for longer than 2-3 days they can be frozen. Scallops can be baked, broiled, sautéed, or fried. In baking, broiling or sautéing, scallops will turn from translucent to a pure white color when they are ready to serve. To fry scallops they should be dipped in milk, or egg-cream mixture and dipped in bread crumbs, and fried until bread crumbs turn golden brown.
Shrimp: Raw shrimp can be stored in the refrigerator on ice for up to 2-3 days. Shrimp should be steamed for 3-5 mins. Steamed shrimp are best eaten cold, but can be microwaved for 2-3 mins.
King Crab,Snow Crab,Dungeness Crab,Stone Crab: Crab legs should be stored in the freezer until you are ready to cook them. Crab legs should be steamed for 5-6 mins. depending on quantity and amount of steam. If you do not have a steam pot available crab legs can be boiled for 5 mins.
Lobster Tails: Lobster tails should be kept frozen until you are ready to use them. Before thawing the tails the vacuum packaging should be removed. You can thaw frozen lobster tails by placing them in the refrigerator a day prior to cooking. To quickly thaw the tails they may be placed in a plastic container with warm water. Cut the top off the shell of your tail using a pair of kitchen scissors. Then Pull the tail out of the shell so half of the tail is above the shell. Lightly cover the tail in melted butter and bake at 400 degrees F approximately 15-35 mins. or until meat has reached a nice white color. Larger size tails may need additional cooking time, and may need to be cut down the middle to allow the tail to cook evenly. Apply additional butter to suit taste preferences.
Oysters: Fresh shucked oysters: should be refrigerated as soon as receiving and used by the date on container. Live oysters- should be stored uncovered and kept in the refrigerator on ice and used as soon as possible. Do not consume oysters whose shells are open prior to any cooking!
Live Clams: Live clams should be cooked within 24 hours of receiving. Clams should be stored in your refrigerator, uncovered; additionally they can be covered with a damp rag. Clams should be steamed for approximately 3-7mins., or until they open. Do not consume clams whose shells are open prior to any cooking!
Mussels: To ensure safe shipping and handling mussels are precooked prior to being shipped. They can be microwaved for 1-2 mins., or re-steamed for 2 mins. to warm up. If the mussels are open, or closed they are fine as they are precooked.
Soft shell crabs: Soft crabs can be kept in the refrigerator for 3-4 days. Any longer length of time and they should be stored in the freezer. Sautéed: Soft crabs can be sautéed in a pan at medium heat with garlic butter until red develops on the shell and the underside develops a slightly golden color. It is optional to bread the soft shells prior to cooking. The crabs can be dipped in a mixture of egg and cream, or milk, then placed in a batter mix of your choice.
Fish: Fish should be used within 2-3 days of arrival. Fish should be kept on ice in the refrigerator. Fish can be baked in the oven at 350 degrees F, or until the fish has an even color throughout. Fish can also be breaded and pan fried until entire fish has an even color.
Soups: Soups should be used within 2-3 days of receiving the order. Soups should be kept in the refrigerator until use. Soups are best heated in a saucepan on stove.
Desserts: Desserts should be kept in the freezer until they are to be served.
(Warning: consuming raw, or under-cooked foods greatly increases your risk of food borne illness. Note: All steaming times and cooking times are estimates and can vary by amount of product(s) and the steam generated from your steaming pot. The amount of time you are able to hold product(s) are estimates and may vary, it is a good idea to use all seafood product(s) as quickly as possible to ensure its quality and freshness. The food handling guide is a list of generally accepted practices of the seafood industry and further information can be obtained through your local department of health.)