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Seafood
• Always smell seafood prior to purchase to ensure freshness.
• When buying whole sh, make sure eyes are clear. Cloudy eyes
typically signify older sh.
• Rinse seafood prior to cooking.
• Thaw in refrigerator on lowest shelf. If there is a spill, other foods
won’t be contaminated.
• Peeling shrimp? Use fresh lemon juice to remove lingering smell
from hands.
• The perfect temperature for melting butter is 100˚F (Low).
Cooked Seafood Guidelines
Whole Fish
Flesh should be opaque and ready to ake.
Shrimp
Flesh is opaque and shell turns from red to pink.
Scallops
Flesh turns opaque.
Lobster Tails
Flesh turns opaque and outside shell turns red.
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