Frequently Asked Questions

Chloramphenicol

Chloramphenicol was one of the earliest broad-spectrum antibiotics, but has been found to cause severe side effects, including anemia, leukopenia and aplastic anemia. Due to the potential side effects, the use of chloramphenicol in food products has been banned worldwide. However, due to the broad specificity, ready availability and inexpensive nature of chloramphenicol, it continues to be used in some countries outside of the U.S.like Asia

Sulfites

Sulfiting agents, sodium bisulfite and sodium metabisulfite, are used with shrimp, lobster and related crustaceans to prevent melanosis (a.k.a. “blackspot”). While sulfiting agents are very beneficial to the seafood industry, some consumers are highly allergic to sulfite residues in food. For this reason, FDA regulations state that seafood containing sulfite residues of 10 parts per million (ppm) or more must be labeled as containing sulfites.

Histamine

Histamine, which causes scombroid poisoning, is produced in certain types of fish when microbes break down the amino acid histidine. Elevated temperatures and time abuse of harvested fish accelerate the growth of microorganisms normally present in the fish, increasing the breakdown of histidine to histamine. Histamine production is common in fish such as tuna, mahi-mahi, mackerel, herring, marlin, bluefish, sardines, bonito and anchovy. Because of its potential for human illness, the U.S. Food and Drug Administration (FDA) has ruled that extensive refrigeration records and/or histamine testing must be included in a Hazard Analysis Critical Control Point (HACCP) program for relevant fish species. The FDA has set an action level of 50 parts per million (ppm) for histamine in domestic and imported fish.

WE DO NOT USE NOR WILL EVER USE THESE COMPOUNDS IN OUR PRODUCTS.

WE CONSTANTLY MONITOR AND TEST FOR HISTAMINE AND LYSTERIA.

 

BUBBA JOHNSON SHRIMP

White Shrimp are considered the finest tasting species in the world. Their flavorful, sweet, lobster-like taste will outperform any shrimp found around the globe. Their texture is medium to firm, The uncooked meat is a pearly white with visible translucent shades of bluish gray. The shell of cooked shrimp turn lobster orange while the meat turns a snow white

Whether you peel and clean the shrimp first, or leave it in the shell, there are a variety of ways to cook them. Steaming, sautéing, grilling, boiling, most preferred method. Shrimp cooks in just 60-90 seconds at a rapid boil. When the meat turns opaque, it’s done.

Blocks of frozen shrimp can be stored in the freezer for up to 12 months. Prior to serving, thaw them in the refrigerator over night with a drip tray beneath them. Shrimp in the shell can also be thawed under running water for a short period of time Thawing shrimp in still water will promote bacterial growth.

FLOUNDER

Raw flounder ranges from pinkish to white in color with the cooked meat of all species turning a pure, clean white. Flounder has a delicate to medium texture with small flakes and a sweet, mild finish.

Recommended cooking methods include baking, broiling, frying, and sautéing. Use white wine, sauces or seasoned liquids to keep these thin flat fish from losing moisture. . Try a crab meat stuffing for a real treat.

 

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING
Calories

82

Fat Calories

10.8

Total Fat

1.2 g

Saturated Fat

0.4 g

Cholesterol

48 mg

Sodium

121 mg

Protein

16.8 g

Omega-3

0.2 g

Keep fresh Flounder in the refrigerator between 36 and 45 degrees and use it within 3 to 5 days. Portions can be stored and frozen by wrapping them tightly in plastic wrap and placing them in the freezer where they will keep for up to 8 months.

GROUPER

Fresh Grouper fillets have a medium to firm texture. Their meat is mildly sweet with a hint of lobster flavor that comes from their fondness for preying on shellfish. All Grouper share similarities but there are slight differences in texture and flavor . Raw grouper meat is white and cooks to an opaque white.

In the South, grilled Grouper is a favorite, but this versatile, hardy fish can be baked, fried, steamed, or broiled . Larger, whole groupers and large fillets can be roasted after being cut on the bias to reduce their thickness. Fillets retain their moisture and flavor even after extended cooking

Gag, Scamp, Wreck, Black varieties of grouper abound throughout the South Atlantic. These species are favored for their flavor, texture, and tenderness. 

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING
Calories

90

Fat Calories

9

Total Fat

1 g

Saturated Fat

0 g

Cholesterol

35 mg

Sodium

55 mg

Protein

19 g

Omega-3

0.2 g

  MAHI-MAHI

Mahi-Mahi is the Hawaiian name for the Dolphin fish or Dorado . Mahi-Mahi is one of the most beautiful fish in the ocean with its rich, rainbow of colors. The flesh is pinkish to grayish white and darker along the blood line. The cooked meat turns an off-white, and has a large flake. The sweet, fresh, flavor is very similar to Tuna and Swordfish, and the meat retains a delicate to mild texture

Mahi-Mahi is a wonderful grilling fish that holds up well to high heat. Blackening, sautéing, and broiling are the preferred methods of cooking.

 

Serving Size: 100g/3.5 oz. (raw)
Calories
89 Fat Calories 8 Total Fat 0.9 g Saturated Fat 0.3 g Cholesterol 86 mg Sodium 128 mg Protein 18.9 g Omega-3 N/A

  SNAPPER

Red Snapper has a sweet mild flavor and is lean and moist. The excellent taste of this fish has made it a recognized favorite around the globe. It is also called pargo and huachinango The semi-firm meat has a pinkish to white appearance and lightens when cooked. Snapper retains its moisture very well,

Fresh Snapper can be baked, steamed, sautéed, grilled, or broiled. steaming it with fresh herbs and olive oil or blackened with seasoned butter at a high flame in an iron skillet.

 

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING
Calories

110

Fat Calories

24

Total Fat

2.6 g

Saturated Fat

0.5 g

Cholesterol

40 mg

Sodium

96 mg

Protein

20.2 g

Omega-3

0.6 g

   TUNA

Yellow Fin, Blue Fin, and Big eye Tuna are the most desirable of the species and are in demand worldwide

Tuna’s raw meat is bright red to pink that finishes brown to grayish tan when cooked. The mild, meaty flavor has a medium to firm texture. The fish can be served from raw to medium rare so the fat and oil content can be preserved

All three varieties we sell are excellent raw, but very versatile for broiling. baking, grilling, sautéing, Tuna absorbs marinades very well for that special taste. Avoid overcooking Tuna all the way through

Keep fresh Tuna steaks in the refrigerator between 36 and 45 degrees and use them within 3 to 5 days. Leave them in the freezer until the day before serving, and thaw them in the refrigerator overnight. Thawing them under running water washes away flavors, oils and minerals, or thaw in soy sauce.

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING
Calories

124

Fat Calories

23

Total Fat

2.5 g

Saturated Fat

0.6 g

Cholesterol

45 mg

Sodium

37 mg

Protein

23.8 g

Omega-3

0.6 g

SCALLOPS

Sea scallops have a mild to moderate flavor , and the texture is medium to firm. Their sweet rich and succulent taste makes them a favorite . The uncooked meat ranges in color from creamy white to tan to pinkish based on the food and minerals available to the scallops . Scallops are an excellent source of protein, vitamins, and minerals, and are very low in fat. The meat turns opaque when cooked with a firm, lean texture.

 

 

  CRAB

 

Blue crabs and Swimmer crabs have a rich, sweet, taste with a buttery flavor. The body meat is delicate and mild while the claw meat is MORE DISTINCT.. The body meat when cooked is white, tender, and flaky. The claw meat has a blue tint, and has a very desirable flavor and texture. Pasteurized meat is generally firmer and whiter than fresh, . Most handpicked processed Crab is marketed in the four basic grades 

Claw meat: . FROM THE CLAWS AND LEGS.

Back fin: White meat containing smaller pieces of flake and lump meat

Lump meat: The largest broken pieces of white lump meat from the parts connected to the swimmer legs, and

Jumbo lump meat: The largest pieces of white meet taken body connected to the swimming legs

This handpicked crab meat can be used for crab cakes, sauces, crab meat cocktails, and in soups, casseroles, and salads. This product can be eaten right from its container. This delicacy is a favorite all over the world.

 

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING
Calories

81

Fat Calories

9

Total Fat

1 g

Saturated Fat

0.2 g

Cholesterol

76 mg

Sodium

200 mg

Protein

16.2 g

Omega-3

0.3 g

SQUID/CALAMARI

Squid, which is also known by the name, Calamari, has a very mild and sweet flavor with a medium to firm texture when cooked . . The edible parts of the squid which are the most popular are the tentacles, the body or mantle, and the wings. Squid is considered a gourmet treat, and is high in protein and healthy minerals. The white meat is very lean, and turns opaque in color when cooked.

The most popular method of cooking is frying, . The cooked meat , also excellent in soup and pasta dishes. .

 

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING
 

Calories 90 Fat Calories 9 Total Fat 1 g Saturated Fat N/A Cholesterol 235 mg Sodium 45 mg Protein 16 g Omega-3 0.5 g

 

OYSTERS

The Eastern oyster (Crassostrea virginicais)  known for its distinctive, salty flavor and meaty texture. Cooked meat turns ivory. They can be fried, baked, steamed, broiled or micro-waved and can be served as appetizers, main dishes, side dishes or salads. Oysters are tender creatures. They should never be heated too quickly or too long. Oyster stew attests to the delicious flavor of the cooked oyster in its own broth. Oysters are high in minerals and one of nature’s richest sources of iron, more than calf's liver; eight ounces provide 13.2 milligrams or 73% of the maximum adult daily iron requirement (18 milligrams). They contain as much of the trace elements as meat from domestic animals and more than vegetables and dairy products. The protein in oysters is of high quality and is more digestible than beef or chicken.

Store fresh, shucked oysters on ice or in the coldest part of the refrigerator and use within five days of purchase.  You can freeze oysters in  the containers we sell them in, but make sure to drain a bit of the juice first to prevent the lid from popping. Or freeze in an airtight container. You can freeze them for several months but its better to cook them afterwards (raw oysters are better eaten fresh). Thaw them in the container under cold running water or in the refrigerator. Never refreeze.

There is risk associated with consuming raw oysters for people with compromised immune systems. If you have chronic illness of the liver, stomach, blood, diabetes or other immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult a physician

 

Nutrition Facts
SERVING SIZE:
100G/3.5 OZ. (raw)

 AMOUNT PER SERVING
Calories 74  

Fat Calories 20

Total Fat 2.2 g  

Saturated Fat 0.4 g  

Cholesterol 56 mg  

Sodium 112 mg

Protein 8.2 g        

Omega-3 0.5 g

 

 

 MICHAEL W. JOHNSON.
Copyright © 2004  All rights reserved.
Revised: 12/11/10.