Basically we have no old mussel when we have 2 times shipment every week. It should have at least 1 week shell life upon receiving the mussel from us. There is chance mussel now is iced during shipment. The reason is we don’t want to mess up the other products packed in the same box (for environmental purposes). They are a bit dry for a few hours before and during delivery . So we advise the customers should rinse the mussel upon the receipt of the products and the shell will close again, Then cover them in a damped cloth when store in the fridge.
The occurrence of nematodes in fish is a natural phenomenon which cannot be prevented and is not indicative of mishandling or spoilage. These seal worm spend part of their life cycle in seals, their eggs passed into water by seals hatch are eaten by the fish in their life cycle and will appears in the fish and the most common fish is Atlantic cod, halibut and black cod, monkfish,..
Usually, the fish are carefully checked by our cutters about the sea worms when they fillet the fish to remove it. However, when the worms stay under the skin will be a hard for them to take it out. There it is not 100% eliminating fillets containing the worms do reach the market. These seal worm is destroyed by commercial freezing and storage as well as by normal cooking temperatures.
More related information from CFIA’s web site CFIA web site
As a federal approved HACCP plant, we always recommend all our customers to cook their fish before consumption. On the other hand, many of the high end restaurants and hotels are buying fish from us and serving them raw. Plus many of our Japanese/poke restaurants use our fish for sushi purposes.
The restaurants choose the fish to service raw is based on: the freshness, the taste and the fat content of the fish.
The most common fish used for raw consumption are B.C. Organic King, Atlantic salmon, Ike Jime NZ
Bream (Madi), fresh (or super frozen) tuna, fresh head on black cod, Amber jack (Hamachi), Sea Urchin (uni), Scallop,…
The important factors to keep the shellfish alive are to have low temperature storage under 4C, plus a damped condition. After you have the lobster other shellfish, it is better to cover them in a damped cloth or paper. They should be alive for 1 day, remember, any shock including sudden change of temperature or physical movement of the animals will easily kills them.
It is not uncommon for seafood price fluctuate with a high percentage from 1 week to another especially for some wild catch fish. It depends on the weather of when the fishermen going out. Since our fish are coming from a well-managed fisheries with quota system. Once the quota an area opens/closes and the supply and demand will change the price. This is very common with halibut, wild black bass, flounder, snapper Spanish mackerel and lobster.
Recently the price of farm/wild fish from Europe/Pacific countries go up a lots because of high freight charges when many of the flight are cancelled the freight cost can jet up by $1-2/LB. Sea bass/ bream Iceland fish are the example.
Another high demand commodity is Atlantic farm salmon which follows the global market price. It happens when the supplies of the a big farm has some issue, it can fluctuate easily by more than 20%
Scallop that you find in Canada should be dry with moisture contents less than 81% according to CFIA standard. Most of the Atlantic fresh scallop you found in the Toronto market is mostly from England area where they are usually bigger in size.
The “wet’ scallop name actually comes from US where they are allowed the scallop to be soaked with chemical sodium tri-polyphosphate (STPP) which can maintain the moisture of the scallop. There is many scallop you can see is big, shiny and firm may be soaked too long with STPP with high moisture content over Canadian standard 81% of moisture and it lose the taste of scallop plus you will pay money for the extra water inside the scallop.
“Dry” scallop can mean the scallop’s moisture contents is < 81% and match the standard in Canada
Daily Seafood carries the “natural scallop” which is not soaked with STPP which is a bit yellow not as pumpy and shiny as the “wet” scallop and you will find the natural taste of it.