Storing Instruction:

 

Keep Frozen at 0 °F (-18 °C) or less Best used before 18 months from production date

 

Thawing Instruction: (US-FDA Food Code 3-501.13 Thawing.)

 

Remove fish from vacuum package and cover or wrap

Do not thaw product while it is still inside the vacuum-sealed package

Thaw under refrigeration that maintains the fish temperature at 41 °F (5 °C) or less and use immediately after thawing

Do not Refreeze after thawing

 

Cooking Instruction:

Keep raw fish separate from cooked and ready to eat food

Marinated fish in the refrigerator, discard marinade after use

Fish to be cooked to an internal temperature of 145 °F (+63 °C) for at least 15 seconds (Safe Cooking Temperature guide by FDA)

Ready-to-eat sushi is considered a potentially hazardous food. The nature and preparation of sushi can create an increased safety risk – these food safety precautions must be taken to ensure consumer safety