Easy Home Cooking with Seafood
stopandshop.com
People love to eat seafood!
sustainable
choice
Our Commitment to Seafood Sustainability
We’re committed to providing seafood that has been caught or farmed in anenvironmentally responsible way. Since 2000, our partnership with the New England aquarium has helped us develop purchasing policies that keep ocean health in mind.Based on these policies, we made the decision to discontinue selling Chilean sea bass,any species of shark, orange roughy, Atlantic halibut, bluefin tuna, hoki, parrotfish,skates, rays, grouper and wild Atlantic salmon until those overfished species haverecovered and are once again healthy.
We continue to work with our suppliers and the New England Aquarium to developimprovement plans so that the seafood we buy is caught or farmed in an increasinglyenvironmentally responsible way. Our goal is to inspire fisheries and farms to improvetheir practices and increase demand for ocean-friendly seafood.
Many of us enjoy seafood for its unique taste and texture and also value its many health benefits. The FDA recommends eating seafood twice a week, and this recommendation is also reflected in our own Healthy Ideas program.
Making seafood a bigger part of your diet is easier than you think! See inside for quick and easy seafood recipes, tips for choosing, cooking and storing fish and shellfish and answers to your commonly asked questions about making good seafood choices.
Sustainable Choice SeafoodOur Sustainable Choice symbol helps you easily shop for sustainable, ocean-friendly seafood. Developed using strict criteria for sustainability, our Sustainable Choice symbol helps you quickly identify seafood that has been farmed or fished responsibly. For even more recipes and information about our sustainable seafood policy, visit stopandshop.com.
• Whenshopping,pickupmeat,poultry,seafood,dairy and other refrigerated or frozen items last.
• Alwayskeepcoldfoodscold(40°Forbelow)andhotfoodshot(140°Forabove).
• Neverkeepperishablefoodsatroomtemperaturefor longer than two hours – including time to prepare, serve and eat.
• Storeseafoodinthecoldestpartoftherefrigerator.
• Washhandsthoroughlywithhotsoapywaterbeforeand after handling any raw seafood.
• Avoidcross-contamination!Neverallowcookedor prepared foods to come in contact with raw, perishable foods.
Proper Handling / Food Safety
Allergens / MercuryFacts on Allergens and Seafood• Foodallergiesarenotascommonaspeoplebelieve.AccordingtotheU.S.FoodandDrug
Administration, only 2% of adults and 5% of children experience a true food allergy. The following points can help you understand food allergens and seafood, but we recommend consulting the FDA’s website at: www.cfsan.fda.gov/~dms/wh-alrgy.html
• Ifyouhaveanallergytoonetypeofseafood-eitherfishorshellfish-youmaynotnecessarily be allergic to the other type. But if you have an allergy, it is critical to check with your physician before consuming any fish or seafood products.
• Toavoidseafoodallergens,checkingredientlabelscarefully.Manyfoodsmayhavehiddensources of fish or fish products.
• Manyphysiciansagreethatitissafeandappropriatetobeginintroducingseafoodgraduallyfor children age 3 and older.
• Remember:seafoodisanessentialpartofahealthylifestyle!Infact,inits2005DietaryGuidelines, the U.S.GovernmentprominentlyfeaturedrecommendationsforAmericanstomaintainahealthyweeklyserving of fish in their diets.
MercuryNearly all fish and shellfish contain traces of methylmercury. The risks depend on the amount and typeof fish and shellfish eaten.
TheFoodandDrugAdministrationandtheEnvironmentalProtectionAgency(EPA)statethefollowingsafe recommendations for women and young children so they can receive the benefits of eating fishand shellfish and be confident that they have reduced their exposure to the harmful effects of mercury:
• Eatupto12ounces,aweekofavarietyoffishandshellfishthatarelowinmercury.Fiveofthemostcommonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock and catfish.
• Albacore(white)tunahasmoremercurythancannedlighttuna.Safeconsumptionwouldbe6ouncesaweek, or two average meals.
• Followthesesamerecommendationswhenfeedingfishandshellfishtoyouryoungchild, but serve small portions.
Source: http://www.fda.gov/Food/ResourcesForYou/Consumers/UCM110591.htm
Consumer AdvisoryConsuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your riskof foodborne illness, especially if you have a medical condition.
Selecting SeafoodFresh Fish• Freshfishsmellslikeafreshseabreeze.Ifitsmells“fishy,”don’tbuyit!• Eyesshouldbebright,clearandshiny.• Scalesshouldbeshinyandclingtightlytotheskin.Gillsshouldbebrightpinkorred.• Steaksandfilletsshouldbemoistwithnodryingorbrowningaroundtheedges.
Frozen Fish• Makesurethepackagesarenotdamaged.• Frozenfishshouldnotbefreezerburned,off-color,partiallythawedorcovered with ice crystals.
Fresh Shellfish• Shrimpandfreshlyshuckedscallopsandoystersshouldhaveafreshodor.• Aclear,slightlymilkyorlightgreyliquidshouldsurroundfreshlyshuckedoysters.• Onlybuyfreshshellfishthatarealive.Shellsofliveclams,mussels,andoysterswill close tightly when tapped.• Livecrabsandlobsterswillshowsomelegmovement.Livelobsterswillcurltheir tails tightly beneath them when handled.
Frozen Shellfish• Besurethatshellfisharepackedinclose-fitting,moisture-proofcontainers.• Buysolidlyfrozenprepareditems,suchascrabcakesorbreadedshrimp, with no freezer burn or unpleasant odor.
Preparing Seafood• Defrostseafoodintherefrigerator,incoldrunningwaterinairtightpackaging,orinthe microwave. Never thaw at room temperature. Cook microwave-thawed seafood immediately.• Rinseseafoodincoldrunningwatertohelpremoveanysurfacebacteria.• Marinateseafoodandstoreintherefrigeratoruntilreadytocook.• Avoidcross-contamination!Neverallowcookedorpreparedfoodsto come in contact with raw, perishable foods.
Cooking Seafood• Cookedfishshouldbeopaqueandflakeeasilywhentestedwithafork.
• Rawshrimpshouldturnpinkandfirmwhendone.Dependingonthesize,ittakesfrom three to five minutes to boil or steam one pound of medium-sized shrimp in the shell.
• Shuckedshellfishsuchasclams,mussels,andoystersbecomeplumpandopaquewhen ready for eating. The edges of the oysters start to curl. Overcooking causes them to shrink.
• Clams,musselsandoystersintheshellshouldopen.Removethemastheyopenand continue cooking until all are done.
• Scallopsturnmilkywhiteoropaqueandfirm.Scallopstakethreetofourminutesto cook through, depending on the size.
• Boiledlobsterturnsbrightred.Allowfivetosixminutesperpound,startingthetimer when the water comes back to a boil.
Selecting, Preparing & Cooking
Crispy Tilapia Tacos
Spinach Stuffed Tilapia
Lemon–RosemaryGrilledSalmon
INGREDIENTS1lbtilapiafillets,cutinto 2–3 oz portions 1cupall-purposeflour2 Tablespoons cornstarch 1teaspoonbakingpowder1/2 teaspoon salt 1egg1cupbeer1/2 cup plain yogurt 1/2 cup mayonnaise 1lime,juiced
1jalapenopepper,minced1teaspoonmincedcapers1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon dried dill1teaspooncayennepepper1qtoilforfrying112ozpackage corn tortillas 1/2 medium head cabbage,
finely shredded salt and pepper
INGREDIENTS1package(10oz)frozenchopped spinach, thawed1/4 cup grated Parmesan cheese1/4 teaspoon Tabasco sauce2 tablespoons grated onion1lbtilapiafillets1Tablespoonbutter1clovegarlic,mincedPaprikaParsley flakes
INGREDIENTS1lbsalmonfilletssalttotaste2 Tablespoons olive oil2 Tablespoons lemon juice1clovegarlic,minced1tablespoonfreshrosemary,minced1/4 teaspoon coarsely ground black pepperLemonzeststripsFreshrosemarysprigs(optional)
Makes 4 servings
Makes 4 servings
stopandshop.com
stopandshop.com
stopandshop.com
DIRECTIONSIn a large bowl, combine flour, cornstarch, baking powder and salt. Blend egg and beer, then quicklystirintotheflourmixture(don’tworryaboutafewlumps).Inamediumbowl,mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Add jalapeno, capers, oregano, cumin, dill and cayenne. Heat oil in deep fryer to 375º F. Dust fish lightly with flour. Dip into beer batter and fry until crisp and golden brown. Drain on papertowels.Seasonwithsaltandpepperwhilefishisstillhot.Lightlyfrytortillas.Toserve,place fried fish in a tortilla and top with shredded cabbage and white sauce.
DIRECTIONSSqueeze spinach dry and combine with Parmesan cheese, onion and Tabasco sauce. Mix well. Wash fillets and pat dry. Divide spinach mixture among fillets and spread evenly over the surface.Rollupandplace,seamsidedown,inbakingpan.Meltbutter,removefromheatandstir in garlic. Brush fish with garlic butter and sprinkle with paprika and parsley. Bake at 350º F for20minutesoruntilinternaltemperatureregisters145ºF.
DIRECTIONSSeason salmon fillets to taste with salt, and place into a shallow, glass dish. Whisk together olive oil, lemon juice, garlic, rosemary and pepper; pour over salmon fillets. Cover, and refrigerate for30minutes.Preheatanoutdoorgrillformedium-highheat(orpreheatbroiler)andlightlyoilgrate.Removesalmonfrommarinade.Discardanyremainingmarinade.Cookonpreheatedgrilluntilfishisopaqueinthecenterandflakeseasilywithafork,about7minutesperside(ifbroiling,about14minuteswithoutturning)orinternaltemperaturereaches145ºF.Sprinklewithlemon zest strips and garnish with fresh rosemary.
Per serving: Calories:180|Total fat: 7g|Sat. Fat:4g|Cholesterol: 70mgSodium:240mg|Fiber:2g|Total Carbohydrate:4g|Protein: 27g
Per serving: Calories:200|Total fat: 11g|Sat. Fat:2g|Cholesterol:60mgSodium:210mg|Fiber:0g|Total Carbohydrate:1g|Protein: 23g
Recipe by Tim Ridge, former chef, New England Aquarium
Fresh Fish• Storefreshfishinitsoriginalwrapper.
• Keepitinthecoldestpartoftherefrigerator(40°Forslightlybelow),which is usually underthefreezerorinthe“meatdrawer.”
• Cookfreshfishwithinonetotwodays.
• Neverrefreezepreviouslyfrozenproducts.
Fresh Shellfish• Liveshellfishshouldberefrigeratedincontainerscoveredwithclean,dampcloths
– not airtight lids. Discard shellfish that have died.
• Livemussels,oystersandclamsmayopentheirshellsevenintherefrigerator. Give them a tap; they will close if alive. If not, discard.
• Cookfreshshellfishwithinonetotwodays.
Frozen Fish and Shellfish• Frozenfishandshellfishshouldbeusedwithinthreetosixmonths.Thelongerthese
foods are frozen, the more likely they are to lose flavor, texture and moisture.
Canned Fish or Shellfish• Neverbuyorusedented,bulging,rustedorleakingcontainers.
• Storecannedseafoodinacool,dryplace.
• Observethe“use-by”dateonpasteurizedproductswhicharestoredintherefrigerator.
Storage ChartProduct Refrigerated Frozen
Fresh FishLeanfish 1–2days 6months
Fatty fish 1–2days 2–3 months
Caviar, fresh, non-pasteurized 6monthsunopened;2 days after opening Do Not Freeze
Caviar, pasteurized, vacuum packaged
1yearunopened;2 days after opening Do Not Freeze
Cooked fish 2 days 4–6months
Smoked Fish3 days after opening, 14daysordateon vacuum package
2 months in vacuum package
Fresh ShellfishShrimp, scallops, crawfish, squid, shucked clams, mussels and oysters
1–2days 3–6months
Liveinshell 2–3 days 2–3 months
Canned SeafoodPantry 5 years Afteropening,3–4days Out of can, 2 months
Storing Seafood
Frozen within hours of harvest for the freshest, most flavorful shrimp available!
For more information and great recipes, visit aboutseafood.com
Learn more about ocean-friendly seafood at www.neaq.org/seafood
Information courtesy of:
Shrimp
Rev 2/13
For more recipes visit: stopandshop.com
Stop & Shop Brand Shrimp is cooked in the shell for exceptional flavor and texture.
