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Many questions have been asked over time and we have
listed them below. Click on the links to answer your question.
Can I freeze?
Home freezing produces disappointing results when
compared to fast commercial freezing when freshness is optimum.
This practice is strongly discouraged by Seafood Secrets.
The
Science of Freezing is not understood by the general public.
Unfortunately our busy lifestyle does not afford us
the luxury of daily buying, so after purchasing our flavoursome&
nutritious fresh food, we consume some immediately and freeze the
rest for later.
After a quality destroying slow freeze, inappropriate
& fluctuating storage temperatures, dehydrating frost build-up,
and a thaw method with no instructions, we then recall the wonderful
flavour of fresh chilled.
Disappointment is in the past Cryo-Tech,
Opti-Freeze,
and all Seafood Secrets frozen lines are commercially quick frozen
in export establishments to give seafood lovers the convenience
of high quality frozen seafood at home 24 hours 7 days a week.
Does it have bones?
We strive to provide sound product information so
you can make informed decisions to get the best out of the way you
seafood.
Any further information should be directed to our sales team. Seafood
Secrets Labels use the follow terms:
 Best
By or Use by date.
"100%
boneless", Bone in, or "De boned - (undetected bones may
remain)".
Place
of Origin.
Ingredients
& Nutrition as regulated.
May contain
thawed or imported product not in season.
Product
grading specifications, Weight & Price.
Omega
Oil Levels.
Process
branding as follows:-
How do I cook it?
Please click
here to see the golden rules on various ways to cook Seafood
Secrets seafood.
How long will it keep?
We strive to provide sound product information so
you can make informed decisions to get the best out of the way you
seafood.
Any further information should be directed to our sales team. Seafood
Secrets Labels use the follow terms:
Best
By or Use by date.
"100%
boneless", Bone in, or "De boned - (undetected bones may
remain)".
Place
of Origin.
Ingredients
& Nutrition as regulated.
May contain
thawed or imported product not in season.
Product
grading specifications, Weight & Price.
Omega
Oil Levels.
Process
branding as follows:-
How should I thaw?
Congratulations, you have taken up the challenge to
buy Seafood Secrets fast frozen & sealed seafood, because it
all makes sense.
You will now race home and quickly store it in a tidy
freezer allowing for circulation. You have even picked up some cooking
basics so it could not go too far wrong from here.
No, don't relax now, this is when things can go horribly
wrong.
Just as freezing needs to be done right, so does thawing
to ensure the good work is not all undone.
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Never thaw on the sink at room temperature.
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Never thaw using hot water.
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Tonight's dinner should be placed in the
fridge this morning for a slow even semi thaw.
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If you forget !! Quick thawing in slow
cold running water in sealed pack also gives a good result.
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Microwave thawing is also acceptable but
needs some skill to time it to a just thawed but not heated
level.
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Note - that cooking in a semi frozen state
will produce good results as drip loss is further minimised.
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Is it fresh?
Terms used to define fresh, frozen & thawed seafood
throughout the food industry are not only vague, but can be down
right misleading. Food Standards Australian New Zealand define a
never frozen food as "Chilled".
Seafood Secrets labels and packs are in accordance
with FSANZ regulations and strive for superior freshness at every
level with chilled or frozen. The term fresh is subjective &
must only be used when assessing age & quality.
Seafood Secrets leaves no doubt by branding chilled
seafood as Chilled - Never Frozen.
Seafood Secrets hygienically packages seafood in sealed
and vacuum packaging immediately after landing, to lock in the quality
your family expects, with the convenience you will love. As far
as freshness goes, be it chilled or Frozen, you be the judge!
What's not fishy?
Fresh Fish does not have a fishy odour, the art of
eating sashimi is a testament to the light natural flavours and
textures of raw seafood.
Fish with high oil content should be cooked lightly
and still be translucent in the centre when taken away from heat.
High temperatures not only dehydrate, but also change
the oil composition which results in strong fishy flavours and reduces
the health benefits.
Of course every fish has its own flavour characteristics
and you can enjoy experimenting with them to discover your favourites.
As a general rule fish can be strong due to the following
reasons.
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Freshness is not optimum
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Frozen fish has not being sealed well and oxygen exposure
has turned oil content rancid
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Fish has been overcooked - high omega oil content species
will be more affected
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Frozen fish has been stored in a domestic freezer for too
long. 2 months after purchase from commercial freezer storage
is recommended to maximise quality.
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Which fish is the healthiest?
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Although all fish contains beneficial oils,
they contain varying levels from Orange Roughy at 13mg per
100 gms up to Swordfish at 1335 mg per 100 gms.
If you eat fish specifically for the Omega oil
benefits then you must know which varieties have high content.
Mega O Mega range highlights these varieties
to eliminate the guess work and maximise value.
Fish with high oil content should be cooked
lightly and still be translucent in the centre when taken
away from heat.
High temperatures not only dehydrate, but also
change the oil composition which results in strong fishy flavours
and reduces the health benefits.
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Refer to shelf ticketing for omega oil levels.
Its not just about oils though, did you also know that Oysters
and mussels contain 3 times as much Iron as most meats and
oysters are the richest food source of zinc.
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"We Speak Fish"
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