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About fish & shellfishFish and shellfish are both delicious and healthy. On this page we have gathered some information about storing, melting and cooking fish and shellfish. You will also find information on ice glazing and fishing areas.
Ice glazing
Our products are deep-frozen in a thin layer of icy seawater within 2 hours after catch. The ice glaze protects the product from changes in taste or texture. The product keeps its high quality and great taste on its journey from sea to your home. This technique makes it possible to store the product for a longer time without quality changes.
Fishing areas
Most of our products come from northeast Atlantic and the Ice Sea. Scollops and lobsters come from North America, scampi and tuna from Asia and monkfish from the Pacific.
Storage
Our products should always be stored frozen in plastic bags. Do not freeze again uncooked, melted fish or shellfish.
Defrosting
The best is to let the product defrost in the refrigerator over night. Fat fish, like salmon, can be defrosted slowly in a microwave oven. Shrimps defrosts in about 2-3 hours in room temperature.
Cooking
Boil
The perfect temperature for cooking fish is just under boiling point. If it boils the fish tends to split/break. The fish is ready when it turns white (salmon turns pink).
Fry
Use a large pan and ½ butter, ½ oil. Fry slowly on low heat, otherwise it can split/break. Do not overfry, that will make the fish dry and tasteless.
Grill
Fat fish are most suitable for grilling. Let the coals burn down until they start turning grey. Put oil on the grid before putting the fish on. Beware of liquids like fat, marinade and glazings so that they don’t start the fire again.
Grid-ironing
Fat fish are most suitable for grid ironing. You can use a grid-pan on the stove or the grill. The fish should be completely dry and covered with a bit of fat. The grid should be extremely hot, otherwise the fish will stick.
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