Sulfites

Sulfiting agents, sodium bisulfite and sodium metabisulfite, are used with shrimp, lobster and related crustaceans to prevent melanosis (a.k.a. “blackspot”). While sulfiting agents are very beneficial to the seafood industry, some consumers are highly allergic to sulfite residues in food. For this reason, FDA regulations state that seafood containing sulfite residues of 10 parts per million (ppm) or more must be labeled as containing sulfites.

Histamine

Histamine, which causes scombroid poisoning, is produced in certain types of fish when microbes break down the amino acid histidine. Elevated temperatures and time abuse of harvested fish accelerate the growth of microorganisms normally present in the fish, increasing the breakdown of histidine to histamine. Histamine production is common in fish such as tuna, mahi-mahi, mackerel, herring, marlin, bluefish, sardines, bonito and anchovy. Because of its potential for human illness, the U.S. Food and Drug Administration (FDA) has ruled that extensive refrigeration records and/or histamine testing must be included in a Hazard Analysis Critical Control Point (HACCP) program for relevant fish species. The FDA has set an action level of 50 parts per million (ppm) for histamine in domestic and imported fish.

WE DO NOT USE NOR WILL EVER USE THESE COMPOUNDS IN OUR PRODUCTS.

Red Snapper has a sweet mild flavor and is lean and moist. The excellent taste of this fish has made it a recognized favorite around the globe. It is also called pargo and huachinango The semi-firm meat has a pinkish to white appearance and lightens when cooked. Snapper retains its moisture very well,

Fresh Snapper can be baked, steamed, sautéed, grilled, or broiled. steaming it with fresh herbs and olive oil or blackened with seasoned butter at a high flame in an iron skillet.

Yellow Fin, Blue Fin, and Big eye Tuna are the most desirable of the species and are in demand worldwide

Tuna’s raw meat is bright red to pink that finishes brown to grayish tan when cooked. The mild, meaty flavor has a medium to firm texture. The fish can be served from raw to medium rare so the fat and oil content can be preserved

All three varieties we sell are excellent raw, but very versatile for broiling. baking, grilling, sautéing, Tuna absorbs marinades very well for that special taste. Avoid overcooking Tuna all the way through

Keep fresh Tuna steaks in the refrigerator between 36 and 45 degrees and use them within 3 to 5 days. Leave them in the freezer until the day before serving, and thaw them in the refrigerator overnight. Thawing them under running water washes away flavors, oils and minerals, or thaw in soy sauce.

Sea scallops have a mild to moderate flavor , and the texture is medium to firm. Their sweet rich and succulent taste makes them a favorite . The uncooked meat ranges in color from creamy white to tan to pinkish based on the food and minerals available to the scallops . Scallops are an excellent source of protein, vitamins, and minerals, and are very low in fat. The meat turns opaque when cooked with a firm, lean texture.

This handpicked crab meat can be used for crab cakes, sauces, crab meat cocktails, and in soups, casseroles, and salads. This product can be eaten right from its container. This delicacy is a favorite all over the world.

SQUID/CALAMARI

Squid, which is also known by the name, Calamari, has a very mild and sweet flavor with a medium to firm texture when cooked . . The edible parts of the squid which are the most popular are the tentacles, the body or mantle, and the wings. Squid is considered a gourmet treat, and is high in protein and healthy minerals. The white meat is very lean, and turns opaque in color when cooked.

The most popular method of cooking is frying, . The cooked meat , also excellent in soup and pasta dishes. .

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING 

Calories 90 Fat Calories 9 Total Fat 1 g Saturated Fat N/A Cholesterol 235 mg Sodium 45 mg Protein 16 g Omega-3 0.5 g

The Eastern oyster (Crassostrea virginicais)  known for its distinctive, salty flavor and meaty texture. Cooked meat turns ivory. They can be fried, baked, steamed, broiled or micro-waved and can be served as appetizers, main dishes, side dishes or salads. Oysters are tender creatures. They should never be heated too quickly or too long. Oyster stew attests to the delicious flavor of the cooked oyster in its own broth. Oysters are high in minerals and one of nature’s richest sources of iron, more than calf's liver; eight ounces provide 13.2 milligrams or 73% of the maximum adult daily iron requirement (18 milligrams). They contain as much of the trace elements as meat from domestic animals and more than vegetables and dairy products. The protein in oysters is of high quality and is more digestible than beef or chicken.

Store fresh, shucked oysters on ice or in the coldest part of the refrigerator and use within five days of purchase.  You can freeze oysters in  the containers we sell them in, but make sure to drain a bit of the juice first to prevent the lid from popping. Or freeze in an airtight container. You can freeze them for several months but its better to cook them afterwards (raw oysters are better eaten fresh). Thaw them in the container under cold running water or in the refrigerator. Never refreeze.

There is risk associated with consuming raw oysters for people with compromised immune systems. If you have chronic illness of the liver, stomach, blood, diabetes or other immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult a physician

Nutrition Facts
SERVING SIZE:
100G/3.5 OZ. (raw)
 AMOUNT PER SERVING
Calories 74  

Fat Calories 20

Total Fat 2.2 g  

Saturated Fat 0.4 g  

Cholesterol 56 mg  

Sodium 112 mg

Protein 8.2 g        

Omega-3 0.5 g