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Terminology

Ahi: Hawaiian name for both yellowfin and bigeye tuna.

Aquaculture:  The farming of fish and shellfish, in salt, brackish, or freshwater. About half of the seafood produced globally is from aquaculture operators.Salmon over Greens

Brine: A mixture of water and salt that is used in freezing, particularly in IQF shrimp.

CPD: Acronym for cooked, peeled, and deveined.

Count: The number, or piece amounts of certain seafood items per pound, or box, etc.

Domestic: Refers to products that are harvested and usually packaged in the United States.

Fillet:  A strip of flesh from the side of a fish, cut away from the backbone. Fillets can be skin-on or skinless, bone-in or boneless.

Grading:  Size measurements by which seafood is often sold. Increments are most often either counts per pound (i.e., 21/25 shrimp) or by graded weights (i.e., 4-6 lb. H&G salmon or 2/4 oz. pollock fillets).

I.Q.F.: Abbreviation for Individually Quick Frozen.

Imported: Refers to products that are not harvested or packaged within the United States.

Individually Wrapped: Term identifying product that has been wrapped in cellophane film, such as individual fillets.

Net Weight: The weight of a product when ice, water, and/or any packing materials are removed.

Once Frozen: Term that describes seafood items that have been factory frozen only one time. As in, “once frozen pollack fillets.”

Overfishing:  The scenario where the amount of fish taken in a fishery is greater than the amount of the remaining fish population can reproduce to the same or greater level.

Roe:  Eggs from a fish or shellfish.

Sashimi:  Thinly sliced prices of fish or shellfish that are eaten raw. Also used (both accurately and inaccurately) to indicate a fish of premium or “sashimi” quality.

Sushi Quality: Term used for identifying a superior degree of freshness or quality in fish products. Usually associated with customers that require superior quality fish, such as sushi bars.

Tail-on CPD: Term describing a shrimp that has been cooked, peeled and de-veined with the tail segment intentionally left on.

Tail-on P & D: Term describing an uncooked shrimp that has been peeled and de-veined with the tail segment intentionally left on.

Twice Frozen: Term used to describe seafood items that have been frozen at sea or in a factory, shipped to another location, thawed and repackaged, and then frozen again. Such as, “twice frozen pollack fillets”.

 

Seasonality

Dark Teal: Peak

Light Teal: Limited

Green: Off-Peak

Seafood Seasonality Chart

 

Frequently Asked Questions

What is the difference between wild and farmed seafood?

Wild-caught means the fish were caught using nets, hand-lines, divers, or traps.  Farm-raised fish are raised in tanks or enclosures specifically for food.  Most fish grown for agriculture are produced by traditional breeding methods and are very similar to wild-caught fish. Some farmed fish are just wild fish that are caught and then raised in pens.  Both are equally nutritious.  In the wild, fish get Omega-3 fatty acids (the main nutrient in fish) from eating algae, either by eating smaller fish who eat algae or by eating it directly. In farm-raised fish, algaShrimp Cocktaile is added directly as a part of their feed.

Is previously frozen seafood as good as fresh?

Many fish are now frozen on the boat, just minutes after being caught, with flash-freezing units that maintain a temperature far below the typical home freezer. Many “fresh” fish are in fact previously frozen, and while reputable fishmongers will state this on the card identifying the fish, not all do

How long can seafood safely stay in the refrigerator?

When stored properly in the refrigerator, fresh fish should be cooked within two days, up to three at most, from the time it was purchased. Shelf life does vary from species to species, with some lasting slightly longer. Two days is a good rule of thumb to follow.

There are two recommended methods:  One is to keep the fish in its packaging or to seal it in a bag and rest it on top of ice. The second is to unwrap the fish and place it on top of a layer of plastic on an inverted plate or saucer and set it over the ice. Either way, the fish should not come in direct contact with the ice.  Check out our “How To Store Seafood” Video on shoprite.com/seafood

Can I freeze my fish?  

Absolutely.  First, Rinse and drain your fish.  Next, wrap fish tightly in plastic wrap or a similar moisture-proof material. Keep as much air as possible out of the package. Over‑wrap packaged fish with freezer paper or aluminum foil to protect the plastic wrap.  Then, place fish in zippered plastic freezer bags. Press the bag gently to remove air. Seal the bag. Over‑wrap packaged fish with freezer paper or aluminum foil to protect the freezer bag.

Fish will freeze quickly in single layers. A 1‑inch thick package will freeze completely in about 16 hours. Thicker packages or packages stacked on top of each other during freezing will take several hours longer.

How do I thaw seafood?

Thaw frozen seafood in the refrigerator (about 18 hours for a 1‑inch thick package) or under cold running water (about 1 hour for a 1‑inch thick package). Don’t thaw frozen seafood at room temperature or under warm running water. The thinner parts of the seafood thaw faster than thicker parts, and the outer edges may start to spoil before the center has thawed.

Why do you sell imported seafood?

The ocean waters are a global resource yielding a wide variety of seafood options.  At ShopRite, we source our seafood from the best fishing locations in the world and ensure rapid arrival at our stores, providing our customers with only the freshest seafood.  And Sustainability is a priority with ShopRite.  We are unwavering in our mission to keep our seafood selection plentiful and safe for generations to come. Which is why, we are proud to say that we are partnered with the Marine Stewardship Council (MSC) and the Global Aquaculture Alliance (GAA) to increase the amount of certified sustainable seafood that it sources for our stores.