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FAQs

What does the glaze on deep-frozen fish consist of??

The protective glaze consists of ice made from drinking water, unless stated otherwise.

Why are deep-frozen fish products glazed?

'Glazing' is the process of coating deep-frozen products with a protective glaze. This glaze protects the product from abrasing itself, drying out and suffering a freezer burn. If a product has been glazed, it is stated accordingly on the packaging.

How long can I store fish from my Lidl store for?

As a general rule, fish can be kept for as long as is stated on the packaging. However, we recommend that the product should be consumed as quick as possible after having been purchased.

What does the term 'boned' mean?

The expression 'boned' applies to fish fillets and parts of fish fillets that contain per kg a maximum of 2 bones, which are longer than 10mm and have a diameter of more than 1mm.

Why should deep-frozen food not be defrosted before preparation?

Defrosting frozen fish causes natural fish fillets to lose juiciness, tenderness and taste due to the loss of tissue water and minerals. If the product contains a batter, the batter may become loose during frying and this can cause a loss in taste.

What does the 'drained weight' on the packaging mean and how is this determined?

If deep-frozen fish fillets are coated with a protective glaze, the actual weight of the fish fillets i.e. the drained weight (without glaze) must be shown on the packaging. The drained weight is calculated using a predetermined method while the fish fillet is still frozen, because after defrosting not only the glaze, but also tissue water is lost, thus making the calculation of the exact measurement of the drained weight impossible.

What do the Latin name and the FAO number on the packaging stand for?

The Latin name identifies the species of fish contained in the product. The Food and Agricultural Organisation (FAO) has divided a map of the world into different zones and allocated a number to each zone. By checking this number on the packaging you can see exactly where the fish originates from.

Are fish fingers made from fish leftovers?

'Ocean Trader' fish fingers are made mainly in Germany and only use selected Wild Alaskan Pollock fillets. The fillets are frozen-dried in a block and cut into the relevant size. This allows the product to be exactly measured and evenly sized.

Why are fish fingers pre-fried?

Fish fingers are pre-fried in order to achieve the golden brown crumb and crispy texture. Pre-frying ensures the product stays together so that it doesn't fall apart during preparation at home or in the oven and it also means that no further fat needs to be added.

Which fats and oils are most suitable to fry and deep-fry fish products?

Solid vegetable fats like coconut fat and palm fat are water-free cooking fats, most suitable for frying and deep frying. They don't splatter, smoke or burn at high temperatures (180°C to 280°C). Pure vegetable oils, like peanut oil or rapeseed oil are free from water and can be heated up to 190°C without reaching 'smoke point'. Both oils are also characterised by a high concentration of unsaturated fatty acids.

What is a fish steak?

A fish steak is an evenly sliced fish piece cut perpendicular to the spine of the fish. Cuts of fish taken from larger fish and types of salmon are identified as fish steaks. If not otherwise stated, fish steaks (excluding steaks from types of salmon) are free from skin, bone and cartilage pieces.

How is a fish fillet manufactured?

A fish fillet is a continuous piece of fish that is cut from the stomach parallel to the rib cage, the skin is removed and machines are used to remove the scales. Larger fillets can be divided into portions or slices.

Why are some deep-frozen fish products packaged 'loose' and others as 'shrink wrapped' in cartons?

Fish products, such as natural fillets and natural fillet portions that have been coated in a protective glaze are packaged loose in plastic-coated cartons or plastic bags. Processed fish products, in particular oily fish products (e.g. salmon fillets), are packaged in synthetic foil (shrink wrapped), in order to avoid them from getting damaged.

What does the expression 'batch number' mean?

A batch number classifies a product by the traceability of its ingredients. A production batch refers to products that are manufactured and packaged under practically identical conditions.

What is the difference between hot- and cold-smoked products?

Hot-smoked products (e.g. trout and mackerel fillets) are cooked and smoked at temperatures between 50°C and 85°C. More water is used whereas less salt is needed and as a result, the product has a shortened shelf life compared to cold-smoked fish. Cold smoked fish products (e.g. smoked salmon and cold-smoked black halibut) are smoked at temperatures between 15°C and 25°C, therefore they are not cooked. The drying process causes the product's surface to become very dehydrated and the intense smoking creates a tender smoked skin and smoked aroma. The salt component is clearly increased and the shelf life is generally longer than that of hot-smoked products.