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7" Porcelain Baking Shell
$5.49
#99010
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7-1/2" wide,
1-1/2" high,
White porcelain,
Oven, microwave & dishwasher safe
Made
in China |
5.5" Porcelain Baking Shell
$3.49
#99007
|
5.25" wide,
1-1/8" high,
White porcelain,
Oven, microwave & dishwasher safe
Made
in China |
3" Porcelain Baking Shell
$1.99
#99002
|
3-1/8" wide,
5/8" high,
White porcelain,
Oven, microwave & dishwasher safe
Made
in China |
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5.5" Natural Baking Shell
$3.29
#12082
|
Approx. 5-1/2" wide,
Oven, microwave & dishwasher safe |
4" Natural Baking Shell
$1.99
#12081
|
Approx 4" wide,
Oven, microwave & dishwasher safe |
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Natural Canape Baking Shell, Set of 6
$8.99
#6421
|
Approx. 2" to 2.5" wide,
Oven, microwave & dishwasher safe |
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Stainless Steel Baking Shell, 5"
$8.99
#6821
|
5 x 5-1/2",
3/4" high,
18/8 stainless steel,
Oven & dishwasher safe |
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Straight Fish Tinned Mold, 11"
$12.99
#1370
|
3 cup capacity,
11" long,
5-1/4" at its widest,
2" at its deepest,
Tinned steel
Made
in Portugal
Use for baking, freezing, or cold molding
(Use & Care of Tinned Steel) |
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Straight Fish Tinned Mold, 13.5"
$10.99
#1392
|
4-1/2 cup capacity,
13-1/2" long,
5-1/4" at its widest,
2" at its deepest,
Tinned steel
Made
in Portugal
Use for baking, freezing, or cold molding
(Use & Care of Tinned Steel) |
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Curved Fish
Tinned Mold, 10"
$12.99
#1372
|
10-3/4" tail to opposite fin,
9-3/4" head to opposite fin,
1-3/4" at its deepest,
Heavy gauge tinned steel
Made
in Portugal
Use for baking, freezing, or cold molding
(Use & Care of Tinned Steel) |
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Copper Curved Fish Mold, 1 Qt
#98301
Order from our Copper Molds page. |
1 qt capacity,
10" x 8.5",
1.7" deep,
Must be supported properly to hold 1 qt,
Copper with nickel lining,
Lacquer coated keeps it from tarnishing
Made in India
Lacquer coating must be removed for use with food |
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18" Fish Poacher
$34.99
#120107
|
4" high, 5" with lid handle,
18" long, 20" with handles,
Fits up to 17" x 5.25" x 3.5" fish,
Rack with lifting handles,
Stainless steel
Made
in Taiwan |
24" Fish Poacher
$59.99
#5039
|
4.5" high, 5.5" with lid handle,
24.25" long, 25.25" with handles,
Fits up to 23" x 6.5" x 4" fish,
Rack with lifting handles,
Stainless steel
Made
in Taiwan |
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Baumalu 24" Copper Fish Poacher With
Lid
$459.99
(Sugg Retail $559.99)
#5877
|
23.5" x 6" inside,
26.4" long handle to handle,
6.7" wide,
4.5" deep,
Tin lined interior,
Stainless steel rack,
Iron loop handles,
Made in France |
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Mauviel Heavy Copper Fish Poacher
$657.99
#10772
|
18" top outside length,
19-3/4" handle to handle,
17" inside length,
4-3/8" inside width,
3-1/2" deep,
Stainless steel rack,
Tin lined heavy hammered copper
Made
in France |
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Heavy Copper Turbotiere
$1791.99
#20488
|
20" long,
16" wide,
4" deep,
Includes full rack with handles,
Tin lined very heavy copper
Made
in France |
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Romertopf Terracotta Fish
Baker,
3 Lbs
$37.99
#3920
|
15-1/2" long,
8-1/2" wide,
3-7/8" high,
Glazed base inside is:
12-3/4" x 7-1/4" at oval top,
10" x 5" at oval bottom,
Bottom is 3-1/4" deep,
Unglazed stoneware,
Oven and microwave safe
Made
in Mexico
(Romertopf Use & Care, Recipes) |
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Copper Cataplana, 13"
$159.99
#122007
|
Serves 4,
13" diameter,
7" high
Removable back hinge pin,
Side clasps,
Carrying handles,
Hammered finish solid copper,
Tin lined interior,
Recipe and instructions
Made
in Portugal
(Lacquer
removal instructions) |
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Covered Copper Serving Platter With Brass
Fish Handles
$69.99
#120946
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22 x 9 x 4-1/2" h overall,
14 x 6" serving space,
Hammered copper,
Nickel lined interior,
Brass handles and knob,
Lacquer covered
Made
in India
(Lacquer
removal instructions) |
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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.
From a brochure by the Hirco Mfg Co, over half a century ago.
See the entire brochure on our Rosettes page. |
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