FISH.gov.au

BUYING

WHERE TO BUY

You cannot just buy seafood from anyone. Whom you are legally allowed to buy from varies according to state or territory, as indicated for caterers (and restaurateurs) in the table opposite. For any further regulations or updates, phone:

Seafood suppliers are listed in the Australian Seafood Industry Directory, available from Seafood Services Australia. This publication lists contact details of companies and government departments involved with the post-harvest sector of the Australian fishing industr y. Some states have similar local directories.

• a retail licence if buying from a vessel and selling direct to consumers;
• a trader/processor licence if buying from a vessel and selling to a retailer.

HOW TO ORDER

Research your suppliers before ordering seafood. It is very important that you know what quality and safety assurance procedures each supplier has in place. Make sure you order from those who can consistently supply seafood that is both safe to eat and of high quality. Also ensure that the product you order is traceable.

Remember that a relationship is a two-way street. Communicate closely with your suppliers. Give them as much feedback as possible. Your suppliers will understand your requirements only if you explain them.

Work closely with your suppliers to develop specifications that match your requirements. Seafood product specifications (including gradings) are not standardised across Australia and suppliers may have their own gradings.

Broad product specification headings are listed on the facing page, on the Order and Receipt Form. These can be used as a guide to write up detailed product specifications. Not all headings in the checklist may be relevant every time you order. If you have any other specification requirements, add them to the list.

Once your product specifications are established, both you and your suppliers should have them on file or in a database.

This is important each time you order. Find out which seafood is available (form, quantity, quality and price).

• so each supplier will supply you with what you need;
• to anticipate turnover and minimise wastage;
• to monitor costs and ensure quality.

This form lists various product speci- fications to take into account when ordering and receiving seafood. To reduce paperwork, it can be expanded to allow for more than one species from each supplier. For products you order regularly, the specifications can be permanently filled in and a copy held by both you and your suppliers. This will save time when ordering.

How to choose which specifications to order

Each of the product specifications in the Order and Receipt Form is listed below, along with important factors that should be considered when deciding what to order.

• what do your customers want and/or need?

• which species are in season?

A species in the peak of its season may be in better supply and cost less than when out of season. A season may be a natural one, or one imposed by government regulations on catching times. To check when a species is available or which species may be a suitable alternative, refer to the Species chapter or to the Australian Seafood by Season calendar (available from Seafood Services Australia).

• what is the expected length of the species’ season and the duration of your menu or a holiday season?

• what are your menu requirements?

Your menu requirements may include the need for a certain texture, look or flavour. Use the Species chapter to help find the species that meets your requirements.

• what is the price?

Are you able to gain a higher markup on a less well-known species and still satisfy your customers?

• which day of the week will you order?

Seafood may be more readily available on some days of the week depending, for example, on when boats unload. Check with your suppliers to identify the busy times for your local area.

• what are the current weather conditions?

Bad weather results in lower catches and therefore higher prices for the species of the region affected.

Choosing frozen, chilled or live

Your checklist for choosing whether to order frozen or chilled fresh, wet or live seafood should include:

• is suitable space available in your storage facilities?

• do your customers have a preference?

• what is your stock turnover rate and how many deliveries can you receive in a week?

If your customers prefer seafood that has not been frozen, it may be necessary to have at least three deliveries a week.

• what is the price?

Are your customers willing to pay a premium price for highest quality seafood that has a longer shelf life?

• which is better quality?

It is a myth that chilled seafood is allways of better quality than frozen. If handled correctly, seafood that is consumed within hours of being caught will be of superior quality. But this situation is rare in commercial practice.

The quality of seafood must be assessed in individual cases and cannot be judged simply by whether it is fresh, wet or frozen.

Choosing market form and degree of processing

A checklist for choosing which market form and/or degree of processing to order should include:

• what do your customers want and/or need?

• do your customers accept additives

Consider additives such as the commonly used metabisulphite.

• do you gave tge skills and time to prepare the seafood in the required form?

If you are in doubt about whether you have the time or skills to prepare seafood, buy it in the processed form.

• how quickly will the seafood be used?

Finfish that is to be consumed within a few days should be left whole. For longer periods it should be cleaned (gilled and gutted) and left as whole as possible.

• can you use the non-flesh parts of the seafood?

There may be users for parts such as the finfish head and frame for soups or stock and the squid ink in cooking.

• which market form is the best value for money?

You should consider whether it is more economical to buy whole seafood or just the flesh - for example fillets.

This can be calculated very quickly by using the following equation:

price of the whole seafood ÷ flesh recovery rate = cost of flesh

For example:

$2/kg ÷ 33% (or 0.33) = $2/kg ÷ 33/100 = $6.06/kg

The $2/kg cost of this whole seafood is equivalent to $6.06/kg for just the flesh.

To be accurate, you must include labour costs, for example Filleting finfish. Value can also be gained by using other parts of the seafood such as the head and bones. To calculate these factors:

For 1 kilogram of seafood:

Price of whole seafood	÷ flesh recovery rate	+ cost of time to prepare or process	- value of any use you have for the remains, for example stock	= total cost of preparing or processing the seafood
$		$	$	$
e.g. 2	÷ 0.33	+ 0.50	- 0.25	= 6.31

In this example, it is more economical to buy the seafood already in the prepared or processed form if it costs less than $6.31/kg.

For quick reference to recovery rates, see the Species chapter. You must still calculate your own recovery rate because it is affected by a number of factors, including the size and condition of the animal and the skill of the operator.

You can calculate the flesh recovery rate of any given seafood by using this equation:

weight of recovered flesh ÷ weight of seafood before preparation x 100 = recovery rate (%)

For example:

If buying whole seafood, weigh it first, then after processing it weigh the finished product. If 900 g of gilled and gutted sea mullet is to be processed as a boned-out, skinless fillet, and after filleting and skinning the flesh weighs 300 g, the recovery rate is calculated as:

300 ÷ 900 x 100 = 33%

Choosing size, shape and thickness

A checklist for choosing the size, shape and thickness to order should include:

• what do your customers want and/or need?

• what plate coverage do you require?

• what are the preparation costs if you process the seafood yourself?

• do you need each customer to have the same size, shape or thickness of serving?

• which cooking methods do you want to use and how much cooking time is available?

• will using less common sizes and shapes improve profit?

You can be more creative in the meal presentation with different shapes. A greater number of smaller pieces may also fill more of the plate and use more batter or breadcrumbs. This will increase the serve size for little extra cost, but remember that your customers must still be satisfied.

Choosing quantity

A checklist for choosing the quantity to order should include:

• what are your anticipated sales?

• what are your existing stocks?

• how many deliveries can you receive in a week?

It may be better to have a few deliveries per week than to try to extend shelf life.

• how easy is it to procure extra stocks after hours?

Consider what you would do if your stocks ran out.

• do you have suitable storage space?

• how many people are you serving?

• what size are your servings?

Your serving size is a marketing decision.

• what is the flesh recovery rate (see pp 154–155)?

Choosing the brand

A checklist for choosing the brand to order should include:

• is it best to buy one brand and therefore build a good business relationship with just one supplier or should you buy a number of different brands, which will help you build up a good relationship with several suppliers?

You can still build good relationships if you have many suppliers.

• what is the brand’s reputation for quality and consistency?

• can business be increased by using the brand as a promotional tool on your menu or in your advertising?

Choosing the origin

A checklist for choosing the country, state or region from which to order should include:

• can the seafood’s origin be used as a marketing tool?

Seafood can often have greater appeal if it is promoted as being from a particular area—for example Atlantic salmon from Tasmania.

• what is the price?

Are your customers willing to pay more for seafood from their own area, a well-known area or some other area?

For quick reference to where each species is caught in Australia, see the Species chapter.

Choosing transport and temperature

A checklist for choosing the transport and temperature of ordered seafood should include:

• is the type of transport suitable for protecting and maintaining quality?

• can the seafood be physically damaged?

The seafood should be secured in position during transport.

• is live seafood likely to be stressed?

Stress can result in severe flesh loss and even death.

• what are your local government health regulations on the transport of perishable products?

For safe seafood that will not endanger the health of your consumers, the temperature during transport must be:

• –1°C to +4°C for chilled seafood;
• –18°C or lower for frozen seafood.

Choosing packaging

A checklist for choosing the type of packaging to order should include:

• how will the packaging affect the quality of the seafood?

Packaging can help protect seafood from physical damage, dehydration, oxidation, contamination and fluctuating temperatures.

• can the quantity of seafood required be separated without thawing all of it or damaging some of it?

• what is the trade-off between price and quality?

Less expensive packaging will not save you money if it compromises seafood quality. Instead, you will lose money when you have to throw out poor-quality seafood or when unhappy customers do not return.

RECEIVING THE SEAFOOD

Check the temperature of seafood received.

When checking the seafood against your order, you may need to

take a random sample.

Do not accept containers that are damaged or worn, or cannot be sealed.

Contact the supplier immediately if the seafood received does not meet the specifications you ordered. Suppliers will not know that you are dissatisfied unless you tell them.

Remember, if you accept poor-quality seafood you will be supplied with poor- quality seafood.

Assess the quality of the seafood as soon as it is received to ensure that it meets your order specifications.

Store the seafood immediately, using the correct method explained in the Storage chapter. Whole finfish may need to be gilled and gutted before storage.

An hour out of the chiller can mean a whole day lost in shelf life.

File your copy of the Order and Receipt Form. This can be important if you need to trace a quality or food safety problem. Most states and territories also require that all seafood sales records be kept for a specified period.

TYPES OF PACKAGING

The primary purpose of packaging is to protect a product during transport and storage (including display for sale) in such a way that its quality and safety are retained. The range of packaging materials used for seafood products is wide and varied: packages differ in complexity from a simple block-frozen pack to the highly advanced Modified Atmosphere Packaging.

Packaging protects and maintains the quality and safety of seafood products by:

• withstanding reasonable physical and mechanical force;
• preventing unwanted external micro-organisms, foreign particles and odours from contaminating the contents;
• slowing oxidation of the contents by preventing entry of atmospheric oxygen;
• reducing dehydration by preventing loss of water vapour;
• protecting the contents from large temperature fluctuations and from light.

The type of packaging selected for a particular seafood depends on the product’s:

• shape;
• quantity;
• shelf life;
• form (whether fresh, chilled or frozen, cooked, uncooked or fully
processed);
• intended transport (standards apply, for example, to seafood products freighted by air);
• intended use.

The types of packaging materials most used for seafood are described in detail on the following pages, including examples of common uses and products. In addition to the packaging types listed, some chilled seafood is simply packed in ice in waterproof boxes (see Storage chapter). Such boxes must comply with certain standards if they are to be air freighted (polystyrene boxes that do comply with these standards are marked with a fish symbol on the bottom). Special packaging is used to transport live seafood.

Whatever type of packaging is used, it must be handled with care to prevent damage. Under abusive transport or storage conditions, different types of packaging render seafood vulnerable to bacterial contamination.

LABELLING
Under both State and Commonwealth law, all food sold in a pre- packaged form must be labelled. Moreover, it is illegal to sell a food that is not true to its label. Therefore no pre-packaged seafood should be purchased or received if it is not labelled or if there are doubts about its contents.

Labelling requirements differ between foods. Labelling requirements are laid down in the Food Standards Code. For advice, contact your State Health Authority.

Seafood is frozen together (sometimes in water to prevent dehydration and oxidation) in a rectangular block and packed in a plastic bag. Several blocks are then packed in a cardboard carton.

• cost-effective, and convenient and uniform shape for packing and handling
• suited to catering for large numbers of people—e.g. in institutions

• thawing can take a long time.
• the whole block must be thawed to separate individual pieces.
• if not completely thawed, the seafood can be damaged during separation.
• contamination by bacteria spreads easily during thawing.
• the net weight of the seafood in the block may not be readily apparent.

• frozen seafood
• uncooked seafood

• prawn and scallop meat, whole baby octopus, and finfish fillets

The seafood is very rapidly frozen in single units (individually quick frozen, IQF), which are glazed and then packed together in a plastic bag and placed in a box.

• convenient for all food service sectors
• quality remains high due to the quick freezing process.
• individual units can be removed easily, without damaging or thawing others.
• the glaze protects the seafood from oxidation and desiccation while frozen.

• more expensive than other methods (such as block packaging), as specialised freezing equipment is required
• packaging more bulky due to the uneven shape of the component units

• frozen seafood
• cooked or uncooked seafood

• finfish fillets, whole fish, prawns, rocklobsters, crabs, yabbies and scallops

Seafood pieces are layered in a box with a sheet of plastic between each, and then frozen. The pieces can be separated by lifting each layer of plastic as required.  

• pieces can be easily separated.
• the quantity of seafood required can be thawed while the rest remains frozen. This requires less time than with other methods, such as block packaging.
• the risk of cross-contamination is reduced because the seafood pieces are not directly in contact.
• suits caterers and chefs as the pieces are often of a consistent size and/or grade  

• more expensive than block packaging
• suitable only for finfish fillets rather than for a range of seafoods  

• frozen seafood
• cooked and uncooked seafood  

Seafood pieces are individually wrapped or bagged, usually in a polyethylene film, and then packed into a box. Individually wrapped seafood is sometimes referred to as “IWP”, meaning “individually wrapped product”, “individually wrapped and pouched” or “individually wrapped pieces”.  

• pieces can be easily separated.
• the quantity of seafood required can be conveniently thawed while the rest remains frozen. This requires less time than with other methods.
• the seafood is not damaged when pieces are removed.
• the risk of cross-contamination is reduced because the seafood pieces are not directly in contact.
• suits caterers and chefs as the pieces are often of a consistent size and/or grade  

• more expensive than block packag-ing
• requires packages designed speci-fically for different seafoods  

• chilled and frozen seafood
• cooked and uncooked seafood  

• rocklobsters, individual finfish fillets and whole finfish

Seafood is wrapped in a flexible, transparent, food-grade film and heat is applied, causing the film to shrink tightly and conform to the shape of the product. 

• high visual appeal.
• less moisture migration compared with conventional plastic film (polyethylene)
• less freezer burn and less oxidation (if the correct film is used) compared with conventional plastic film
• can be cost-effective, especially for products of irregular shape and for packing in multi-unit boxes  

• moderately costly
• special equipment required
• not suitable for seafoods that have added sauces or that exude fluids  

• chilled or frozen seafood
• cooked or uncooked seafood  

• fillets, rocklobsters, prawns and surimi  

Seafood is wrapped in high-elasticity, food-grade transparent film that is stretched onto it. The method is similar to shrink wrapping, but no heat is applied; rather, the film expands and contracts with the shape of the seafood, due to its elasticity. Stretch wrapping is commonly used over seafood on a polyethylene terephthalate (PET ) plastic tray.  

• suitable for products that are sensitive to heat (where shrink wrapping would be inappropriate)
• suited to products of various sizes and therefore can be cost-effective
• high visual appeal  

• the film tends to be less moisture resistant than shrink wrapping.
• the film may wear through if in constant contact with other film (e.g. during transport), due to its high “cling” characteristics.
• stretching causes the film to become thin in places, risking damage.
• not suitable for seafood with free fluid such as added sauces  

• chilled or frozen seafood
• cooked or uncooked seafood  

• whole finfish, fillets, prawns, oysters, scallops, crumbed seafood and other seafood products where PET trays are used  

Seafood is packaged in a pouch with a resealable zipper and a tamper evident heat seal.  

• tamper evident (heat sealed at top of bag)
• the resealable package is useful when only some of the seafood is needed at one time.  

• relatively expensive  

• frozen seafood
• cooked or uncooked seafoods  

• Finfish fillets, prawns, scallops and crumbed seafood products  

Seafood is placed in a transparent, food-grade multilaminate bag, the air is sucked out and the bag heat sealed. There is no replacement of the air with another gas.  

• extends the shelf life of the seafood
• leak-proof and odour-free
• reduces the rate of oxidation and dehydration
• high visual appeal
• can be used for seafood accompanied by sauces and flavourings  

• to prevent botulism poisoning (the bacterium that causes botulism will multiply without oxygen), vacuum packaging relies on strict temperature control (below 3°C).
• bacteria may multiply quickly (under favourable conditions) and the seafood will appear fit for human consumption even when toxins are at dangerous levels.
• the method is not suitable for seafoods that require some oxygen to retain their natural colour.  

• chilled and frozen seafood
• cooked (including dried), uncooked and fully processed seafood  

• finfish fillets, prawns, crab meat and sliced and smoked products  

Seafood is parcelled on a moisture-proof tray, covered with moisture-proof transparent, food-grade film, vacuum packed (i.e. air is removed), and heat sealed. 

• the seafood has high visual appeal.
• the option exists to use a film that is permeable or impermeable to oxygen (oxygen can cause rancidity problems in fatty fish).
• the juices are locked in and the natural flavours of the seafood are retained.
• the tight fit of the covering film prevents moisture pockets, dehydration or build-up of ice crystals, even if the container is punctured.
• the method increases convenience for cooking.  

• requires specialised equipment and expertise
• requires further research to determine all the effects on seafood, which depend on its initial quality
• not commonly used in Australia (although available); growing in popularity in the USA and Europe  

• chilled and frozen seafood
• cooked and uncooked seafood  

• sliced and smoked seafood and fully processed seafood  

MAP involves removing the air from a transparent pack and replacing it with a single gas or mixture of gases (e.g. carbon dioxide and/or nitrogen), in order to create an environment that will keep the seafood fresh for an extended time.  

• shelf life is extended because the carbon dioxide and/or nitrogen inhibits microbiological growth that could lead to rapid product deterioration.
• the seafood remains fresh for an extended time.
• the seafood has high visual appeal.
• the method is convenient for cooking.  

• MAP relies on very strict temperature control (below 3°C) to prevent botulism or spoilage.
• the risk of botulism may increase due to the absence of oxygen. The seafood will appear fit for human consumption even when the toxin is at dangerous levels.
• the method is expensive as special equipment is required.  

• chilled seafood  

• development of MAP for seafood products is progressing in Australia  

Seafood is vacuum sealed in a flexible, food-grade, laminated plastic or foil pack and then heat sterilised. 

• can be stored at ambient temperatures
• shelf life significantly extended due to sterilisation and the exclusion of oxygen &bull: improved product quality and less destruction of nutrients compared with canning due to milder thermal processing 

• the bacterium that causes botulism (if present after sterilisation) will multiply more quickly without oxygen and with the application of heat. The seafood will appear and taste fit for human consumption even when the toxin is at dangerous levels.
• the packaging is not very strong, and therefore requires an outer carton. 

• cooked or fully processed seafoods similar to those available in cans
• not commonly used in Australia except for abalone 

• seafood chowders, soups and seafood in sauces 

Fresh seafood is vacume packed in a transparent, foot-grade retortable pouch, cooked for a specific time, rapidly cooled, and then stored in a chilled state. 

• enhanced natural flavors and aromas
• higher nutrient retention
• extended shelf life, and closer to a "fresh" product than canned seafood
• fast, convenient preperation
• low kilojoules
• high visual appeal
• convenient for caterers and chefs as the seafood is already cooked and needs only a small time to reheat  

• very specialised temperature management and handling procedures are needed, otherwise spoilage can occur. strict temperature control (below 3°C for many products ) is required. this is particulary important because the method does not require that the seafood be re-cooked.
• if present, the bacterium that causes bolulism will grow more quickly without oxygen and without oxygen and with the application of heat. The seafood will appear and taste fit for human consumption even when the toxin is at dangerous levels.  

• chilled seafood
• cooked (including dried) and uncooked seafood  

• seafood chowders, soups and seafood in sauces 

Seafood is packaged in a vacuum-sealed, Food-grade bag hat is abled to withstand freezing and cooking temperatures. The bags are often backed in oxes. 

• convenient for cooking
• reduces odours
• the bag s an effective barrier to oxygen, moisture and fat.  

• If present, the bacterium that causes botulism will grow more quickly without oxygen. The seafood will appear and taste fit for human consumption even when the toxin is at dangerous levels. 

• chilled and frozen seafood
• raw seafood can be packed by this method, and the boiled in the bag.
• not commonly used in Australia  

• seafood chowders, soups, seafood in sauces and seafood that emits a strong odour when cooked - e.g. kippers 

Seafood is packed in a transparent container with liquid (e.g. brine soy) and the container is sealed (seamed or heat sealed), then retorted. 

• can be stored at ambient temperatures
• shelf life significantly extended due to sterilisation and the exclusion of oxygen
• improved product qualityand limited destruction of nutrients
• high visual appeal  

• Container size is limited to a maximum of 450 mL, as the trend os for a conveninet, single serve.  

• cooked or fully processed seafoods similar to thoes available in cans 

Mussels, clams, squid, octopus and seafood marinara 

Seafood products are also available in other packaging forms including:

• cans;
• bottles;
• tetra brick cartons;
• plastic tubs.