prawns should never be stored good quality at room ...€¦ · within 1-2 days and cooked prawns...

Retailer’s Guide to Good Quality Australian Prawns Good Quality Poor Quality King prawns (Cooked) Endeavour prawns (Cooked) Tiger prawns (Cooked) Banana prawns (Green) King prawns (Green) Size Prawns/lb Prawn/kg Weight range(g) per prawn Supermarket grading Extra large/ Jumbo U8 18 55 Jumbo-U10 Extra large- 10/15 6/8 14 55-75 Large U10 U/22 >45/46 10/20 10/20 22-44 22/23-44 10/15 22-33 30-44 9/12 20 38-54 Medium U15 U/33 30/32/33 20/30 U20 U/44 22 13/15 30-37 16/20 34-44 23-29 Small 21/30 45-66 15-22 30/40 U25 55 18 U30 66 20/22 Extra Small 31/40 U67-88 <15 30+ 66 + 15, 14/16-18/20 31/50 or U50 67-110 10-14 Storage PRAWNS SHOULD NEVER BE STORED AT ROOM TEMPERATURE. Storing prawns as close to 0°C will maximise shelf life (between -1.5° and 5°C.) Prawns stored below -1.5°C must be sold as frozen product. Frozen prawns must be kept at - 18°C or below. This helps control the build up of bacteria and harmful action of enzymes. PRAWNS CAN BE STORED SAFELY: • in ice, • in a chiller, cool room, refrigerator or freezer, or • in a refrigerated display cabinet. Thawing: Frozen prawns should be thawed in the refrigerator, which may take some time so plan ahead, and remember to: • cover the prawns to protect it from contamination and dehydration, • drain liquid from the thawing prawns, check temperature hourly, and • cook as soon as possible. Do not thaw prawns at room temperature as the outer layers of the flesh may rapidly deteriorate while the inner layers remain frozen, resulting in the development of ‘off’ smells and flavours. Prawns thawed in running water may become waterlogged and there may be some flavour loss. ONCE THAWED, IT IS RECOMMENDED THAT RAW PRAWNS BE CONSUMED WITHIN 1-2 DAYS AND COOKED PRAWNS WITHIN 2-3 DAYS. Temperature Control: Temperature Control of the Display Cabinet • Prepare small amounts of product at a time and do not overstock the display cabinet as this will reduce the effectiveness of the cabinet. • Cabinets should be fully enclosed to maintain constant air temperature and prevent contamination • If open display is used , protect with sneeze guards, have a 10- 20cm deep bed of ice, and add an 8cm- high ridge along the back edge of the case • Load display cabinets with pre-chilled prawns (display cabinets are designed to temporarily hold temperatures but not to reduce temperatures). • Spray prawns with an ice water mist approximately every hour, or as needed, this will prevent dehydration and keeps the prawns looking moist. • Avoid leaving the doors on the display cabinet open. Ensure doors are closed after getting product out of the cabinet to maintain the temperature. The graph below demonstrates the temperature fluctuations experienced when the display cabinets are kept open for periods of time. The temperature inside the cabinet rose to 15°C. High temperatures will reduce the shelf life of your prawns. For information please visit: www.fishfiles.com.au Day 4 Day 3 Day 2 Day 1 Length and Time of Storage Storage of Prawns at Retail Outlet Day 0 Temperature (C°) 18 16 14 12 10 8 6 4 2 0 -2

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Page 1: PRAWNS SHOULD NEVER BE STORED Good Quality AT ROOM ...€¦ · WITHIN 1-2 DAYS AND COOKED PRAWNS WITHIN 2-3 DAYS. Temperature Control: Temperature Control of the Display Cabinet •

Retailer’s Guide to Good Quality

Australian Prawns

Good Quality Poor Quality

King prawns (Cooked)

Endeavour prawns (Cooked)

Tiger prawns (Cooked)

Banana prawns (Green)

King prawns (Green)

Size Prawns/lb Prawn/kg Weight range(g) per prawn

Supermarket grading

Extra large/ Jumbo

U8 18 55 Jumbo-U10 Extra large- 10/156/8 14 55-75

Large

U10 U/22 >45/46

10/2010/20 22-44 22/23-44

10/15 22-33 30-44

9/12 20 38-54

Medium

U15 U/33 30/32/33

20/30U20 U/44 22

13/15 30-37

16/20 34-44 23-29

Small

21/30 45-66 15-22

30/40U25 55 18

U30 66 20/22

Extra Small

31/40 U67-88 <15

30+ 66 + 15, 14/16-18/20

31/50 or U50 67-110 10-14

StoragePRAWNS SHOULD NEVER BE STORED

AT ROOM TEMPERATURE.

Storing prawns as close to 0°C will maximise shelf life (between -1.5° and 5°C.)

Prawns stored below -1.5°C must be sold as frozen product.

Frozen prawns must be kept at - 18°C or below. This helps control the build up of bacteria and harmful action of enzymes.

PRAWNS CAN BE STORED SAFELY:• in ice,

• in a chiller, cool room, refrigerator or freezer, or

• in a refrigerated display cabinet.

Thawing:Frozen prawns should be thawed in the refrigerator, which may take some time so plan ahead, and remember to:

• cover the prawns to protect it from contamination and dehydration,

• drain liquid from the thawing prawns, check temperature hourly, and

• cook as soon as possible. Do not thaw prawns at room temperature as the outer layers of the flesh may rapidly deteriorate while the inner layers remain frozen, resulting in the development of ‘off’ smells and flavours. Prawns thawed in running water may become waterlogged and there may be some flavour loss.

ONCE THAWED, IT IS RECOMMENDED

THAT RAW PRAWNS BE CONSUMED WITHIN 1-2 DAYS AND COOKED

PRAWNS WITHIN 2-3 DAYS.

Temperature Control:Temperature Control of the Display Cabinet

• Prepare small amounts of product at a time and do not overstock the display cabinet as this will reduce the effectiveness of the cabinet.

• Cabinets should be fully enclosed to maintain constant air temperature and prevent contamination

• If open display is used , protect with sneeze guards, have a 10-20cm deep bed of ice, and add an 8cm- high ridge along the back edge of the case

• Load display cabinets with pre-chilled prawns (display cabinets are designed to temporarily hold temperatures but not to reduce temperatures).

• Spray prawns with an ice water mist approximately every hour, or as needed, this will prevent dehydration and keeps the prawns looking moist.

• Avoid leaving the doors on the display cabinet open. Ensure doors are closed after getting product out of the cabinet to maintain the temperature.

The graph below demonstrates the temperature fluctuations experienced when the display cabinets are kept open for periods of time. The temperature inside the cabinet rose to 15°C.

High temperatures will reduce the shelf life of your prawns.

For information please visit: www.fishfiles.com.au

Day 4

Day 3

Day 2

Day 1

Length and Time of Storage

Storage of Prawns at Retail Outlet

Day 0

Tem

pera

ture