Food Safety & Quality Guidelines

We Want You To Serve The Best Seafood to Your Guest.
King & Prince Seafood takes great care to ensure the wholesomeness of our products. We have the expertise, procedures, global resources and long-standing relationships to provide you with a consistent, high-quality product that ensures great taste and great performance.

We want your guest to have the best experience possible, too.  That's why we have provided you with these useful tips. Handling fish and shellfish is quite similar to handling poultry or beef. There are steps in the handling process that must be followed to ensure that the fish/shellfish you are delivering to your guest is of the highest quality and safety.

 
Receiving Frozen

• Look for signs of temperature abuse. Indicators are odor, discoloring of flesh or breading (greenish or gray hues).
• Look for signs of moisture in the inner cartons. Receive at temperatures lower than 32F.  Always probe the product with a thermometer before accepting.

Cooking and Preparation

All breaded fish and seafood should be cooked to an internal temperature of 165 F.  Holding times vary by species and breading type. Most breaded seafood will maintain some crispness even when held for 30-45 minutes. It is ideal to cook seafood just prior to serving. Always hold seafood and shellfish at temperatures at or above 141 F.