• Inspect your order of Alaska Seafood immediately upon delivery.
• Boxes with watermarks may indicate that the product has been allowed to partially thaw during transit.
• Open at least one carton per shipment and check the core product temperature with an instant-read thermometer.
• Fresh fish should be delivered at 30-38° F and frozen fish at 0-10° F.
• If the temperature does not meet shipping specifications, notify both the carrier and supplier immediately.
• Next, check the net weights of the glazed product. If you are not sure how to do this, please call or write our Alaska Seafood Marketing Institute quality assurance program.
• Check the quality again after proper thawing. The only thing you should smell is the sea.

Storage

You should never allow frozen seafood to thaw until you are ready to use it, as refreezing seafood severely alters its quality.

• Transfer the Alaska Seafood shipment quickly into frozen storage upon receipt.
• Store whole, cleaned fresh or freshly thawed fish in a stainless steel pan with good drainage and cover with a towel and pile ice on top of and around the fish.
• The key to preserving frozen seafood product quality is to maintain constant, very cold temperatures of 0°F or colder. Store fresh fish at 32-35° F. Store frozen fish at -18 to -29° F.
• Maximum shelf life is obtained by holding frozen seafood at -10°F or colder
• Stack frozen cartons away from walls and off the floor for better air circulation.
• Mark the date on each box as it enters the storage area and rotate product on a first-in, first-out basis.

Thawing

Thawing has a profound effect on seafood quality.

• Never allow Alaska Crab to thaw at room temperature or place it in warm water to thaw, as flavor and texture may be lost.
• Planning your product needs carefully will help assure your customers a pleasurable dining experience.
• Determine how much seafood you will be serving as the thawing process differs according to the amount needed.

For small amounts of crab and shatterpack fillets, the slow approach to thawing is always recommended:

• Remove the desired amount from the case shipment ( immediately returning unused portions to the freezer) and place it in a refrigerator set between 34° and 38° F.
• To prevent the build-up of melt-water, place the seafood into pans that drain easily, and place the thaw pan into a larger pan to contain any drippings.
• Don't place thaw pans over other product in the refrigerator.
• Monitor the temperature inside the refrigerator and plan to use the crab the following day.

For high-volume feeding occasions, follow this procedure for thawing product:

• Protect the frozen product in a plastic bag, then immerse in cold spray water - it is important that the water is cold.
• To maintain the quality of the product, do not allow the seafood to come directly in contact with the water or let the running water "drill" into the plastic bag.
• Once the seafood is thawed, keep it chilled and covered until ready to use.
• Never refreeze.