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. Let stand for 1 -2 minutes before serving.
BBQ Ribs: Keep frozen until ready to prepare. Place the ribs in a refrigerator the day before you plan on cooking them. You can bake the ribs at 375 degrees Fahrenheit for 30-40 minutes wrapped in foil. You can also wrap this item in foil and grill for 15-20 minutes.
Uncooked Pork Ribs: Cook at 300 degrees F 375 degrees F, for 1.5-2.5 hours until they are cooked evenly throughout.
Steaks, Burgers, Sausages, Hams, Pork, Veal, Poultry, Bacon, Scrapple, Deli Meats: Meats should be kept in a freezer until they are ready to be used. They can be kept in refrigeration if they are going to be used within one (1) day of arrival. Let the steaks thaw in your refrigerator the night before cooking. This will allow meat to gain back most 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 refrigeration for up to ten (10) days. Any longer and they should be kept frozen. These items are already cooked and do not need any further preparation.
Smoked Ham: Should be kept in refrigeration until served for up to four (4) days. If you wish to keep product longer you should place it in a freezer. It has a shelf life of six (6) months while frozen.
Vegetables: Microwave vegetables white side up for (3-4.5) minutes. Let them sit for approximately one (1) minute before serving.
Coconut Shrimp: Preheat your conventional oven to 425 degrees F. Place your shrimp in a single layer on a bake sheet. Bake uncovered for 12 minutes, turn product over and bake for 6 more minutes. For extra crunchy shrimp bake for an additional 1-2 minutes.
Whole Maine Lobsters: Steamed Maine Lobsters should be kept in refrigeration for no more than 1-2 days. Steamed lobsters should be microwaved for 1-2 minutes to warm back up. They can be frozen to extend use beyond two (2) days. Taste may be altered while frozen. A small amount of melted butter is an excellent addition.
Lobster Rolls: Begin by thawing out the roll and the lobster meat. Toast the roll and butter it to your liking! You may then serve the thawed lobster meat cold on the toasted roll or you could microwave the meat for up to 30 seconds so that your lobster roll is served hot. You could keep the lobster meat and roll frozen for up to 60 days before preparing and serving.
Crab Cakes: Crab cakes should be placed on a nonstick oven sheet and baked at 350 degrees F for 20-25 minutes or until golden brown. Crab cakes could be lightly covered with melted butter, or margarine during cooking for optimal baking. Crab cakes should be stored in refrigeration for no more then 1-2 days. For longer storage crab cakes can be stored in a freezer. Crab cakes can remain in the freezer for up to 6 months. We recommend preparing at your earliest convenience.
Crab Meat: Crab meat should always be 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 held frozen for approximately six (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 could be frozen. Scallops could 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 an egg-cream mixture, dipped in bread crumbs, and fried until bread crumbs turn golden brown.
Shrimp: Raw shrimp should be stored in the refrigeration on ice for up to 2-3 days. Shrimp should be steamed for 3-5 minutes with a hard steam. Steamed shrimp are best eaten cold, but could be microwaved for 2-3 minutes.
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 minutes depending on the quantity strength of steam. If you do not have a steam pot available crab legs can be boiled for five (5) minutes.
Lobster Tails: Lobster tails should be kept frozen until you are ready to use them. Before thawing the lobster tails remove them from their packaging. You can thaw frozen lobster tails by placing them in refrigeration a day prior to cooking. To quickly thaw the Lobster tails they may be placed in room temperature water. Cut the top off the shell of your lobster 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 lobster tail in melted butter and bake at 400 degrees F approximately 15-35 minutes or until meat has reached a nice white color. Our larger lobster tails may need additional cooking time. They should be be sliced down the middle to allow the lobster tail to cook evenly. Apply additional butter to suit your personal taste preference.
Shucked Oysters: Shucked oysters should be kept in refrigeration as soon as they are received and used by the date on container.
Live Oysters- Our live oysters should be stored uncovered and kept in refrigeration 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 3-7minutes, 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 may be microwaved for 1-2 minutes, or re-steamed for two (2) minutes to warm up. The mussels are safe to enjoy with an opened or closed shell as they are precooked.
Soft shell crabs: Soft crabs should be kept in refrigeration 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 or 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, 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 refrigeration. Fish should be baked in the oven at 350 degrees F, or until the fish has an even color throughout. You have the option to bread or pan fry until your entire fish has an even color.
Soups: Soups should be used within 2-3 days of receiving the order. Soups should be kept in your refrigerator until use. Soups are best heated in a saucepan on a stovetop.
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.)