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Perfect Fish Cooking Timer $3.69
#77444
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6-1/2" long,
Measures fish up to 4-1/2" thick,
Gives cooking time in minutes,
Double the time for frozen fish,
For whole fish, fillets, steaks, stuffed and frozen fish
China |
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Stainless Steel Fish Scaler $4.49
#5310
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8-1/4" long overall,
1-3/4" wide head,
4" long hollow handle,
Sharp grater teeth,
Stainless steel
Sweden |
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Fish Bone Tweezers $6.99
#121221
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4-5/8" long,
1.25 mil thick,
Stainless steel,
Dishwasher safe,
Also use to remove fruit stems
China |
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Messermeister Fish Bone Pliers $13.99
#13466
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6" long,
Keep-open spring,
Stainless steel,
Santoprene handles |
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Clam Knife, 3", Narrow Blade $5.49
#44011
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7" long overall,
3-1/8" long blade,
Nylon handle,
NSF approved,
Dishwasher safe
Brazil |
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Clam Knife, 3.25", Wide Blade $5.99
#44012
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7-1/4" long overall,
3-1/2" long blade,
3-1/4" long edge,
Nylon handle,
NSF approved,
Dishwasher safe
Brazil |
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Clam Knife $3.49
#7250
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7-1/4" long,
3-1/4" long blade,
Stainless blade,
Rosewood handle with brass rivets
Japan |
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Oxo Good Grips
Clam Knife$6.99
#97362
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7" long,
Stainless blade,
Soft rubber grip handle,
Dishwasher safe
Taiwan |
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Clam Shucker $19.99
#13328
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7" x 5" wood base,
Stainless blade with wood handle
China |
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Mussel & Shellfish Opener $14.99
#14301
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7-1/4" long,
3" long blade,
Nickel plated aluminum body,
Heavy gauge stainless steel forked blade,
Handles come apart for cleaning
Italy |
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Wooden Crab Mallet $1.29
#4895
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7.75" long,
Head is 2" x 1.25" round,
Natural wood |
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Mr Crab Zipper $2.29
#14122
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6-1/4" long,
1/4" thick handle,
Heavy plastic,
Dishwasher safe,
Opens lobster, king crab, Dungeness crab, snow crab, shrimp and crawfish
 USA |
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Crab Knife $2.99
#14120
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5-7/8" long,
2-1/4" long blade,
1-3/8" long edge,
1/16" thick stainless steel blade,
Use hole to separate flesh from cartilage on a crab leg,
1/4 x 3/8" thick plastic handle
Japan |
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Zyliss Seafood Cracker, Red $8.49
#4227
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6-3/4" long,
3/4" wide handles,
High impact unbreakable plastic,
5 year warranty
China |
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Red Claws Lobster Cracker $5.99
#8727
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5-1/2" long,
Coated aluminum alloy
Taiwan |
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Chef'n Wise Cracker Seafood Tool $16.99
#120516
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8-3/8" long,
Insert top into shell, squeeze and release to split,
Crack tough claws between handles,
Stainless splitter blades,
Plastic handles with soft grip,
Top rack dishwasher safe
China |
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Lobster Tools, 5-Piece Set $19.99
#8712
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6-1/4" long lobster/nut cracker,
5/8" thick, 1-5/8" wide,
Satin cast aluminum construction,
4 lobster forks/scoops,
9-1/2" long,
18/8 polished/satin stainless,
Dishwasher safe,
5 year warranty
China |
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Seafood Forks, Set of 4 $2.99
#7283
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7" long,
1/2" long tines,
3/4" long spoon,
1/8" thick with flat area for holding,
Stainless steel
Taiwan |
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Satin Seafood Forks, Set of 4 $7.99
#8714
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6-1/4" long,
5/8" wide forks,
1/2" wide spoon handle,
18/8 heavy gauge stainless steel,
Ideal for clams, oysters, crab and escargot
China |
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Lobster Pick & Scoop, Goldplate $3.99
#7291
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8" long,
3/4" at its widest,
Gold plated stainless steel
Japan |
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Stainless Spork $2.19
#121258
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3-1/4" long,
1-5/8" wide spoon,
1/4" deep,
7/8" wide fork tip,
Heavy gauge stainless steel,
Great for party platters, hors d'oeuvres, cocktail sauce, shrimp, etc
China |
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Lamson Pro Shrimp Deveiner $13.99
#9427
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7-1/2" long overall,
3" long curved blade,
Serrated tip on concave side,
Sharp edge on convex side,
Stainless steel blade,
Oiled rosewood handle,
Shells and deveins in one stroke
USA |
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Quickso Shrimp Cleaner $4.49
#17638
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8-1/4" long,
1-1/2" wide handle,
1/2" thick to a narrow point,
Strong unbreakable plastic
USA |
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Chef'n HighTailer Shrimp Cleaner $16.99
#122040
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8-1/2" long,
Stainless steel blade and mechanism,
Plastic and soft rubber grip handle,
Spring loaded,
Top rack dishwasher safe,
Slide into shell, squeeze and release
China |
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Oyster Knife, 3" Boston Style $7.99
#44014
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7" long overall,
3" long blade,
Nylon handle,
NSF approved,
Dishwasher safe
Brazil |
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Oyster Knife, 2.75" New Haven Style
$7.59
#44017
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6-3/4" long overall,
2-3/4" long blade,
Slightly curved tip,
Nylon handle,
NSF approved,
Dishwasher safe
Brazil |
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Oyster Knife, 4" Galveston Style $8.99
#44015
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7-1/2" long overall,
3-3/4" long blade,
Nylon handle,
NSF approved,
Dishwasher safe
Brazil |
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Oxo Good Grips Oyster Knife $6.99
#97361
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7" long,
Stainless blade,
Soft rubber grip handle,
Dishwasher safe
Taiwan |
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Trudeau 3-Pc Safety Oyster Opener $7.99
#8778
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6" long knife overall,
Stainless blade,
Rubberized handle with safety guard,
Heavy plastic holster holds the oyster,
5 year warranty
China |
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Oyster Fork, 6" $1.99
#3311
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5-7/8" long overall,
1" long prongs,
15/16" at its widest,
Stainless steel
China |
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Stainless 2.5 Oz Oyster Cup $0.49
#7197
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2.5 oz capacity,
2-7/8" wide top,
1.5" wide flat bottom,
1-5/8" deep,
Stainless
India |
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Heavy Porcelain Oyster Plate $8.49
#98605
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9" wide,
9.25" high,
Oven, microwave and dishwasher safe
China |
Seafood Safety Tips
From the Pennsylvania Bureau of Food Safety
Selecting Seafood
- Fresh and frozen fish should be handled properly at all times. Fish is
highly susceptible to deterioration.
- Good fresh fish can be distinguished from old fish by marked
differences in appearance. Fresh fish have bright red, moist gills and the
eyes are bulging and clear. The flesh and belly areas should be firm and
elastic. The flesh should not pull away from the bones easily, and the
scales should stick to the flesh. Look for skin that is vibrant and
bright.
- Fresh fish do not have a noticeably strong, fishy odor.
- An unacceptable fish will have gill slants that are gray or gray-green
and dry, and gills that are darker and dull red, brownish or gray.
Unacceptable fish also have cloudy, red-bordered and sunken eyes and the
flesh is soft and yielding. If finger pressure is applied, the impression
will remain. If the fish has an ammonia odor, the deterioration is
advanced. Fish may also contain parasites, tumors, abscesses and cysts. Do
not eat fish that show any of the signs of deterioration.
- Only buy fish from reputable sources. Your fish monger should be able
to tell you where fish were caught, when they were caught and delivered to
the store.
- Only buy fresh seafood that is refrigerated or properly iced.
- Fresh seafood and cooked, ready-to-eat seafood like shrimp, crabs or
smoked fish, should be stored in separate display cases.
Cross-contamination can occur between raw seafood and cooked seafood.
- Like other food packages, don't buy frozen seafood if the packages are
ripped, open or damaged.
- Fish should not be frozen, thawed and then refrozen. Indications that
frozen fish packages have been refrozen include frost or ice crystals,
packages stored above the frost line, a sour odor and an off-color. Brown
coloring at the edges of a fillet is also a sign of refreezing.
- Also check the quality of lobsters, crabs and shellfish. The shell of
a live lobster should be hard and heavy. Live lobsters and crabs should
show signs of movement. The tails of live lobsters should curl under when
picked up. The shells of clams and oysters should be closed if they are
alive. Partly open shells might indicate that the clams, oysters and
mussels are dead. To determine if they are alive, tap the shells; if the
shells close, they are alive.
- The edible portions of frozen lobsters should have firm flesh. If the
lobster gives off a strong odor, do not eat it.
Storing Seafood
- Most refrigerated fish should not be stored for longer than 1 or 2
days.
- Refrigerate seafood in the coldest part of the refrigerator. Wrap the
seafood loosely and allow air to circulate freely around the package.
- Discard shellfish if they die during storage or if their shells crack
or creak. Tap the shell to check if the shellfish are alive. The shellfish
will close up when the shell is tapped.
- Most seafood can be kept in freezer storage for 3 to 6 months.
- Wrap seafood in moisture-proof freezer paper or foil for freezer
storage.
- Freezers should be 0° F for maximum freezer storage. Increased
temperatures affect freezer storage and foods deteriorate more quickly.
Preparing Seafood
- Always wash hands with hot, soapy water before handling any food.
- Like meat and poultry, thaw seafood in the refrigerator, never on the
counter. Place the frozen seafood in the refrigerator the night before
preparation to maintain best quality.
- To thaw seafood quickly, put in a plastic bag and immerse in cold
water for about an hour, or microwave on defrost. Stop the defrost cycle
while the fish is still icy but pliable.
- All fish, poultry and meat should be marinated in the refrigerator.
- Never use a marinade for fish, poultry or meat as a sauce. Instead,
reserve some of the marinade for the sauce before adding the raw food.
- Preventing cross-contamination during seafood preparation is
especially important. This is one of the leading causes of foodborne
illness related to seafood.
- Use separate cutting boards, utensils and plates for raw seafood and
for cooked seafood. Never use the same plate to carry raw seafood to the
grill and then carry the cooked seafood from the grill using the same,
unwashed plate.
Cooking Seafood
- Seafood should reach an internal temperature of 145° F for 15 seconds.
- Another way to check for doneness of fish is to slip the point of a
sharp knife into the flesh and pull aside. The edges should be opaque and
the center slightly translucent with flakes beginning to separate. Let the
fish stand for 3 to 4 minutes.
- Check the color of shrimp, lobster and scallops for doneness. Shrimp
and lobster turn red and the flesh becomes pearly opaque. Scallops turn
milky white or opaque and firm.
- Clams, mussels and oysters are done when the shells open. Discard any
that stay closed.
Serving Seafood
- Always keep hot foods hot and cold foods cold.
- Do not keep cooked food out of refrigeration for more than 2 hours.
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