Baking - Grilling - Pan Frying - Deep Fat Frying - Broiling - Poaching - Microwaving
( From Thawed)
Baking: An ideal method for all types of fish fillets, breaded or unbreaded. Bake fish at 400 degrees allowing 10 minutes cooking time for each inch of thickness. Fish is done when close to the point of flakiness, but still firm and moist.
Grilling: Preheat grill. Lightly brush grill and fish with oil to pevent sticking. For fish that is less than 1 inch
thick, place the grill 2 - 4 inches away from the coals. Thicker pieces 5-6 inches away. Cook on one side for half the total cooking time, basting frequently. Turn over and continue grilling and basting. Allow 10 minutes of cooking time per inch of thickness. Fillets are done when they flake easily with a fork. Steaks are done when the meat pierces easily with a knife. Fish can also be wrapped in foil prior to grilling. This allows the fish to cook in it's own juices and remain moist.
Pan Frying or Sauteing: Dip fish in flour, batter or breading just before frying, if desired. Heat a small amount oil, margarine or butter in a skillet or frying pan until very hot, but not smoking. Fry until fish is lightly brownedon each side. Fillets less than 1/2 inch thick do not need to be turned. Allow 10 minutes of cooking time for each inch of thickness.
Deep Fat Frying: Bread or batter fish. Heat oil to 350 degrees F. Completely submerge fish in hot oil without crowding and cook until the fish is golden brown and close to the point of flakiness, usually about 3-5 minutes. Drain on absorbent paper towels. Before frying additional fish be sure oil has returned to 350 degrees F
Broiling: Set oven control to broil. (For Steaks) Brush fish with melted butter. Broil fish with tops about 4 inches from heat for about 5 minutes. Turn fish carefully and brush with butter. Continue broiling 4-6 minutes or untill fish flakes easily with a fork.(For Fillets) Broil with tops about 4 inches from heat 5-6 minutes or until fish flakes easily with a fork. (do not turn).
Poaching: Boil sufficient liquid to cover fish. Place fish in liquid and return to a boil. Reduce to simmer, cover and cook 10 minutes per inch of thickness. remove fish from poaching liquid when the fish is close to the point of flakiness, but still firm and moist.
Microwaving: Consult your owners manual for settings and cooking times. remove from the microwave when the edges of the fish are firm and opaque and the center is slightly translucent. let the fish stand covered, 3-5 minutes as it will continue to cook by retained heat.
SHELLFISH
Cooked Shrimp: Defrost in refrigerator overnight, or place in a collander and rinse under cool running water for 5 minutes, drain and pat dry with paper towels. Let stand for 20 minutes.
Uncooked Shrimp: Place shrimp in boiling water, bring water to reboil, cook 2 - 3 minutes
King Crab Legs: Steam for 8-10 minutes. Can be defrosted at room temperature for use in salads.
Lobster Tails: Defrost in cold water. Split back with knife and pull meat out on top of the shell, butter and season. Bake or broil 8-10 minutes until firm and white.To boil - bring water to a boil then place frozen lobster in the water bring to a second boil and cook for 2-3 minutes.
Scallops: Broil,bake or saute' until white or opaque in color and slightly firm. Bake at 350 degrees F. for 15-20 minutes from thawed. Broil 4-6 minutes stirring occasionally. Fry or Saute' for 3-4 minutes stirring occasionally, add 1-2 teaspoons of lemon juice.
Shrimp Scampi: (from frozen) Saute over medium heat until scampi sauce melts off shrimp. serve over pasta or other favorite dish.
SPECIALTY ITEMS
Stuffed Sole: (Frozen) Place in covered caeroldish, bake in preheated oven 375 degrees for 35-40 minutes. Uncover and broil for final 2-3 minutes. For added flavor, season with cooking wine or lemon prior to cooking.
Stuffed Orange Roughy: (Frozen) Bake 450 degrees 18-20 minutes. To brown the tops broil for las 2-3 minutes. (Frozen) Microwave 7-10 minutes on high, then broil 2-3 minutes to top brown.
Flounder Primavera: (Frozen) Bake 450 degrees 18-20 minutes. To brown the tops broil for last 2-3 minutes. (Frozen) Microwave 7-10 minutes on high, then broil 2-3 minutes to top brown.
New England Scrod: (Frozen) preheat oven to 350 degrees, bake 30 minutes turning once.
Fish Sticks: (Frozen) Bake on non stick cookie sheet 18-20 minutes at 425 degrees.
Stuffed Shrimp: (Frozen) Bake on non stick cookie sheet at 375 degrees 35-40 minutes.
Breaded Shrimp: (Frozen) Preheat oven to 350 degrees. In a greased pan bake 35 - 40 minutes.
Breaded Scallops: (Frozen) Preheat oven to 350 degrees. In a greased pan bake 35 - 40 minutes.
Breaded Calimari: (Frozen) Pan fry in hot oil 6-8 minutes or Bake 35 degrees 18 - 20 minutes or Microwave on high 4-5 minutes.
Butterflied Lobster Tails: (Frozen) Bake uncovered in a bking dish 22-25 minutes at 400 degrees. To top brown broil for last 2-3 minutes.lobster meat will be white and firm when done. (Frozen) Microwave on defrost setting for 5 minutes then cook on medium for 3-4 minutes. Broil for last 2-3 minutes to top brown.
Clams Casino:(Frozen) Bake on cookie sheet 400 degrees 12-15 minutes. Microwave 3-5 minutes on medium.
Crab Cakes: (Frozen) Dot with butter.Bake on nonstick cookie sheet 15-18 minutes at 400 degrees.Pan fry in vegetable oil 7-9 minutes turning as needed. Microwave 4-5 minutes on high.
Stuffed Crab Delray: (Frozen) Bake at 375 degrees 35 - 40 minutes turning once. or grill 30 minutes on a medium flame.
Oysters Rockafeller: (Frozen) In a greased pan bake at 375 degrees for 25 - 30 minutes turning once.
Chicken Filets: Our most versatile product. (Defrost) Grill 5 - 6 minutes per side turn once. Juices will run clear when done. Bake breaded or unbreaded 350 degrees 25 - 30 minutes. Use in all your favorite recipes that call for skinless boneless 4 oz. chicken breasts.
Seasoned Chicken Breasts:
(Defrost) Bake in oven 350 degrees 25 - 30 minutes on a rack turn once.
Grill 6 - 7 minutes per side.
Fajita Chicken: (Pre-cooked) Microwave, bake or saute until hot.
Thawing: For best results thaw steaks in vacuum wrap in the refrigerator. You can also thaw the steaks in cold water while in the vacuum wrap. For meat items over 4 lbs. allow 4 - 7 hrs per lb. to thaw.
Cooking: Use the chart to the right for thawed steaks. When broiling in the oven make sure steaks are 2-3" from the heat source. When using a gas grill consult your owners manual. Use Tongs when turning steaks. Never pierce the steak, as you will lose the juices in the steak. Turn the steak when the juices begin to bubble out of the steak.Always preheat the grill prior to use.
"THE TOUCH TEST"
Rare Steaks - Will be soft and offer little resistance when pressed upon.
Medium Steaks - Will have a springy firmness to them.
Well Done Steaks - Will be very firm.
For roasts, use a meat thermometer to obtain the most accurate time. 115 - 120 degrees for rare.
125 - 130 degrees for medium-rare. 135 - 140 degrees for medium.
For a detailed look at where the different cuts of beef come from, check out the beef chart.
OTHER BEEF ITEMS
Eye of the Round Roast: Preheat oven to 400 degrees and sear the roast.
for 3 - 5 minutes. Reduce heat to 325 degrees and roast for 75 minutes.
Boneless Prime Rib Roast: Season as desired prior to baking. Place fat side up in roasting pan. Preheat oven to 325 degrees. Use a cooking thermometer to measure internal temperature. For rare, roast 70 min. (140 degrees internal temp). For medium, roast 90 min. (160 degrees internal temp.). Allow to stand for 15 minutes before carving.
Chateaubriand: Preheat to 400 degrees. cook for 3-5 minutes. Reduce heat to 325 degrees and cook 25 - 30 minutes.
Kabobs: (Defrost) Marinade as desired. Broil or grill 8-10 minutes turning frequently.
Beef Supreme Sandwich Steaks: Pan fry in a lightly greased pan. The steak will break apart as cooked.
Cooked Pot Roast: (Defrost) Microwave on medium 10-12 minutes
Meatloaf: (Defrost) Cover and bake in baking dish 400 degrees 25 - 30 minutes. Microwave Medium heat 6 - 10 minutes until heated through.
STEAKS
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Center Cut Bone-In Pork Chops (7oz.) or (5 oz.):
(Defrost)
Broil or Grilled - Broil or grill about 4 inches from heat 6-7 minutes. (5 oz. 5-6 minutes) season brown side, turn pork continue broiling 6-7 minutes (5 oz.5-6 minutes) until brown.
Bake - Preheat oven 375 degrees bake breaed or unbreaded 35 - 40 minutes (5 oz. 30-35 minutes) turn once.
Panfrying - Heat small amount of vegetable oil in large skillet over medium heat. add pork and cook uncovered 8-10 minutes (5 oz. 6-8 minutes) turning occasionally, until done.
Center Cut Boneless Pork Chops (5 oz.):
(Defrost)
Broil or Grilled - Broil or grill about 4 inches from heat 8-9 minutes. season brown side, turn pork continue broiling 8-9 minutes until brown.
Panfrying - Heat small amount of vegetable oil in large skillet over medium heat. add pork and cook uncovered 7-9 minutes turning occasionally, until done.
Boneless Pork Roasts: (Defrost)Preheat oven to 325 degrees.Place pork fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in the thickest part of the roast. Do not add water and do not cover. Roast for 30 minutes per pound. (2.25 roast approx. 70 minutes). Internal temperature should be 165 degrees.
BBQ Baby Back Ribs: (Fully Cooked)
Bake - Preheat oven 350 degrees.Bake 10-12 minutes or until heated throughout.
Grill - Wrap in foil grill 8 - 10 minutes or until heated throughout.
Honey Ham Steaks: (Defrost)
Pan Fry - Score steaks on side to prevent curling. Grease skillet and cook for 6 minutes, turn once.
Microwave - cook 2 minutes on high.
Sausage Kabobs: (Defrost)
Grill - 12 - 15 minutes turning frequently.
Italian Sweet/Hot Sausage: (Defrost)
Grill - 15 - 18 minutes.
Veal Cutlets: (Defrost) Lghtly flour. Saute in heavy skillet or non-stick skillet 3-4 minutes on each side until brown.
Veal Chops: (Defrost) Broil in oven 4 inches from heat 14 - 17 minutes.
Lamb Chops: (Defrost)
Broil - Pace lamb on rack in broiler pan. Broil with top 4-5 inches from heat 7 - 8 minutes. Season brown side if desired. Turn lamb, broil another 7-8 minutes until brown. Season if desired.
French Rack of Lamb ( 5 lb.): (Defrost) Roast at 325 degrees for 2 1/2 hours.
MOST COOKING DIRECTIONS FOR THE GROCERS FREEZER ITEMS CAN BE FOUND ON THE PRODUCT PACKAGING.
WE WILL HOWEVER BE UPDATING THIS SECTION AS NECESSARY.
IF YOU COME ACROSS AN ITEM THAT WE HAVE MISSED PLEASE LET US KNOW
THANK YOU FOR YOUR COOPERATION. .
Mozzarella Sticks: (Frozen)
Bake at 425 degrees for 6-8 minutes turn once.
Deep Fry 450 degrees 2-3 minutes.
Gourmet Pizzas: (Frozen)
Bake at 425 degrees for 16-20 minutes.
Microwave - open end of bag, heat on high for 3 minutes.
