When it comes to seafood, it's crucial to handle it carefully. Bruising and broken flesh create favorable conditions for bacterial growth. Remember to use a sharp knife and treat seafood gently.

Maintain a hygienic environment by regularly cleaning and sanitising the areas used to prepare seafood. This will help prevent cross-contamination from other food items in the kitchen. Additionally, it is important to consistently wash your hands before handling various types of food.

Ensure that the utensils used in the kitchen are segregated appropriately to avoid any potential contamination. This includes keeping the utensils used for raw seafood separate from those used for cooked seafood.

*** When it comes to the kitchen, cleanliness is always a top priority. However, this becomes even more important when dealing with seafood. Before starting and after finishing seafood preparation, it is vital to clean the area thoroughly. Moreover, it is crucial to keep fresh fish or shellfish as clean and chilled as possible during preparation and separate from other foods. 

• Kitchen Tip

Use a clean, damp microfibre cloth with a bio-degradable sanitiser to destroy bacteria.

 

To maintain the quality of seafood, it is crucial to store it correctly. Refrigerate seafood at temperatures below 4°c or freeze it and maintain the temperature at or below -18°c to prevent bacterial growth. If you do not plan on cooking the seafood right away, store it in airtight containers or tightly wrap it in plastic wrap to prevent moisture loss and freezer burn.

• Fridge

Ensure that seafood is always stored separately from other types of food. Additionally, make sure to store different seafood types separately from each other. It is important to seal the containers before placing them in the refrigerator. Avoid leaving opened seafood containers in close contact with red meat and chicken, as this significantly increases the risk of cross-contamination.

The coldest part of the refrigerator is the best place to store your seafood. This prevents premature deterioration of the fish. A temperature of 4ºc or lower is ideal for maintaining freshness. To ensure accuracy, you can use a thermometer to check the temperature in your fridge.

If fish has been previously thawed, avoid refreezing it as this can cause the fish tissue to break down, resulting in a soggy texture. To store snap-frozen fish, keep it in its original packaging and place it in the freezer. Alternatively, you can place your fish in a zip-lock bag, remove air bubbles by submerging it in cold water, and then seal the bag. This method will help create a vacuum-packed effect. If desired, you can also consider purchasing a vacuum-packing machine for convenience.

• Kitchen Tip

To maintain the freshness of seafood, make sure it is not left sitting in its own juices for too long. Proper drainage and regular removal of the juices are essential.

• Freezer

When it comes to quality and shelf life, frozen seafood is often superior to fresh products. The industry's freezing technology and quality control methods effectively capture the fresh-caught flavour for extended periods of time. At Beud Anka Fishing, we prioritize rigorous quality control measures to guarantee the highest levels of product excellence, i.e. Cryovacing (vacuum sealing) all seafood products.

When freezing seafood, it is imperative to have the freshest possible seafood at the time of freezing. Rapid freezing (snap freeze) is also highly important for preserving the quality of the seafood. By Cryovacing (vacuum sealing), removes the air, slowing bacterial growth and prevents product from freezer burn.

Maintain temperatures at or below -18°c when storing and handling frozen seafood. Keep in mind that not all consumer freezers can achieve or maintain this temperature, and this may have a detrimental effect on the freshness and shelf life of your frozen seafood. Check the temperature in your freezer with a thermometer just to be sure.

• Kitchen Tip

It is important to keep any seafood that has been provided in a frozen state until it is ready to be used. Additionally, ensure that there is enough time allocated for the process of thawing frozen seafood before starting the preparation. Ideally, leave the frozen seafood to thaw overnight in the refrigerator.

At Beud Anka Fishing, customers have the option of ordering products in large quantities, referred to as a "Shatter Pack." These packs are usually packaged in 5kg boxes.

Shatter packs are a carton of snap frozen fillets packed in layers separated by sheets of Interleaving. This prevents product from sticking together in the freezing and storage process and allows individual fillets to be removed without thawing the entire box.

Individual fillets can be separated by dropping (“shattering”) the carton on a hard surface.

This same process of dropping (“shattering”) the carton on a hard surface can be used for prawns, bugs and other carton seafood and removing only what you require.

For the preservation of taste and texture, it is important to safely thaw frozen seafood. The most effective method entails placing the seafood in the refrigerator overnight for thawing.
To maintain the freshness of prawns, bugs, oysters, etc., use a colander that fits snugly inside a bowl or a rack with a tray beneath. This prevents the seafood from sitting in its own juices.

In order to accelerate the thawing of frozen seafood, contain it within a tightly sealed plastic bag and submerge it fully in cold water. Beud Anka Fishing products are vacuum sealed by a commercial Cryovac machine and can be submerged in cold water with no dramas of ingress of fresh water, however if you require to quickly thaw frozen prawns or bugs, it is best to use a "brine" solution. This technique helps preserve the flavor and texture of the seafood.

To make a quick “brine”, fill a large bowl with cold tap water enough to cover the seafood x 2 and add salt until the brine tastes like the ocean. Immerse the seafood into the brine until thawed, strain off the brine and serve.

• Kitchen Tip

Avoid thawing seafood at room temperature, as this can promote bacterial growth.

Seafood can be cooked using various techniques, depending on the type of fish and your desired outcome. Grilling, baking, sautéing, poaching and steaming are all excellent methods for preparing seafood. Remember to adjust cooking times based on the thickness of the fish to ensure even cooking.

While most people cook their fish already de-boned, try de-boning the fish after it’s cooked. Any meat cooked on the bone tastes better, fish is no different. When the fish is cooked with its bones intact, it cooks slower and infuses more flavour into the flesh.

• Fillet

Hot pan, hot oil and good butter - season the pan not the fish.

For consistent cooking, choose a piece of fish with an even thickness. If there are variations, move the thinner side away from the heat source if you can. Prior to placing it in the pan, ensure that the fillet is dry and start by laying the fish skin side down first. Avoid flipping it too soon - wait until a white line appears approximately one-third of the way up the flesh before flipping it. To ensure that the fillet is properly cooked, utilize the "Fork Test" technique on its thickest part. (see "How to Tell When Fish is Cooked")

• Whole Fish

When cooking the fish, ensure slow and even heat is used. Pay special attention to the tail, which is thinner and needs extra protection (make a parchment paper collar and wrap around the tail). To determine if the fish is cooked, focus on the thicker section located just behind the gills. This area is the thickest part of the fish, so if it is fully cooked, the rest of the fish will be as well. Employ the 'Fork Test' technique on the thickest part to ensure proper cooking.

Another test to determine if a plate-sized whole fish is cooked through, is by gently tugging on the dorsal (top) fin. It should come out effortlessly and the eye should be fully opaque. For larger whole fish, inspect the flesh inside the belly cavity near the backbone to verify that it has turned opaque.

The two methods to determine if your fish is cooked are visual cues which do not necessitate any special equipment or thermometers. Once the fish has reached the appropriate cooking temperature and is fully cooked, it will exhibit these cues.

• Opaque Colour

At the beginning of the cooking process, the fish will have a glossy and transparent appearance. As you near the end of cooking, the fish will develop an opaque texture.

• Flake easily with a fork (Fork Test)

Once the fish is done cooking, it will easily flake apart when prodded with a fork. There should be no resistance or need for excessive force by pushing or tugging. Additionally, the fish will gradually become firmer as it continues to cook.

Undercooked fish resists flaking and is translucent. If your fish is undercooked, continue heating it until it’s done. But remember, fish cooks fast, so be sure to check it often.

• Kitchen Tip

When preparing a recipe and to ensure you don't overcook your fish, make sure to check it at the minimum cooking time. Additionally, check the fish frequently as it continues to cook past the minimum cooking time.

Enhance the natural flavors of seafood by pairing it with complementary ingredients. Citrus fruits, coconut and fresh herbs like dill, oregeno, coriander, thyme and parsley, and aromatic spices such as garlic, saffron, garam marsala and paprika can elevate the taste of your seafood dishes. Experiment with different flavor combinations to discover your favorites. Do not forget the vegetables...and they can be so much more than the humble potato (chips).

Our crush at present - leek, carrot and fennel!

When cooking with wine please apply this rule of thumb "If you wouldn't drink it, you shouldn't cook with it".

A great seafood meal pairs beautifully with a chilled glass of Chardonnay or Sav Blanc or a cold Beer.

First and foremost, cooking whole fish is less work and a great way to cook.

If you're looking for an impressive centrepiece, consider serving a large fish on a platter. It not only looks stunning but also offers a delicious taste. Alternatively, you can serve plate-sized fish individually for a visually appealing presentation.

The tradition of cooking and serving fish on the bone has been practiced for centuries. The unique combination of the flesh, fatty skin, and gelatine-rich back bone creates a distinct flavor profile that often surpasses that of fillets. Furthermore, keeping the fish whole preserves its moisture, preventing it from becoming dry.

• General Guide

A good rule of thumb for determining the size of fish is to allow 300-500g of Whole fish per person. For example, a 2kg Gilled/Gutted Coral Trout can be used as a centerpiece and would easily accommodate the appetite of 4-5 people.

A popular trend among dinner hosts, is the utilisation of smaller, often overlooked fish species, as many individuals prefer the larger specimens. For example, a 300-500g Gilled/Gutted Hussar is prepared for each individual in attendance.

• Kitchen Tip

Don't forget the head and cheek meat. This is purely the best, sweetest part of the fish. There is always fierce competition to get this at family dinners.......