Rose's Seafood Inc.

Frequently Asked Questions

*Our Rewards Program

THANK YOU FOR PARTICIPATING IN THE OUR ROSE’S SEAFOOD LOVERS CLUB. THE FOLLOWING IS A BREAKDOWN OF HOW OUR REWARDS PROGRAM WORKS:

WHEN A CUSTOMER SPENDS AND REACHES CERTAIN AMOUNT OF POINTS THEY RECEIVE INSTANT AND AUTOMATIC REWARDS.

$50.00 IN PURCHASES/POINTS YOU GET $1 CREDIT TOWARDS NEXT $25 PURCHASE
(example: purchase $25 in product-$1 credit from rewards card=$24 total bill)

$100.00 IN PURCHASES/POINTS YOU GETS $2 CREDIT TOWARDS NEXT $50 PURCHASE

$300.00 IN PURCHASES/POINTS YOU GETS $3 CREDIT TOWARDS NEXT $100 PURCHASE

$500.00 IN PURCHASES/POINTS YOU GETS $4 CREDIT TOWARDS NEXT $150 PURCHASE

$1500.00 IN PURCHASES/POINTS YOU GETS $5 CREDIT TOWARDS NEXT $200 PURCHASE

AS YOUR PURCHASES ACCUMULATE YOU WILL RECEIVE ADDITIONAL REWARDS

CONTINUE TO GET $1 OFF FOR EVERY $50 PURCHASE THERE AFTER UNTIL REACH A TOTAL OF 10,000 POINTS IN ONE YEAR (DATE OF REGESTRATION) AND YOU GET $100 CREDIT TOWARDS NEXT $300 PURCHASE.

Rules and Regulations:

Rewards card is available for retail purchases only, not valid for any wholesaler or wholesale discounts.
Point accumulation is valid only at time of check out and with proof of valid receipts. Not redeemable after customer has left has left Rose’s Seafood, Inc.
Gift card or gift certificates purchases are not valid for point accumulations on reward card.
Limit 1 account per household.
Point accumulation is added on after purchase is made and credit is applied.
Points will be deducted on reward card on all returns or refunds.
Qualified amounts exclude tax and payments made with rewards card.
Rose’s Seafood, Inc. has the right to offer or void any rewards membership card.
Rewards are granted on qualified purchases and exclusions apply.
Point balances on card for redemption must be approved or valid before credit is applied to purchase.
Limit redemption of credit only once per day, per household, per purchase, per card.
If card is lost or stolen, it is the card holder’s responsibility to notify Rose’s Seafood to close account. Points are non transferrable.
Cards must be registered at www.agmscard.com to be valid.

Seafood Buying Tips
When deciding to buy seafood, you will be able to find it fresh or frozen. Frozen seafood is processed through the technological advances called flash-freezing of IQF. It is employed, in which the water contained inside the seafood is brought to very low temperatures of below melting/freezing point, causing water inside the seafood to freeze in a few seconds. Therefore, frozen seafood can even be superior in quality to fresh seafood products.

Fresh Seafood Buying Tips

When buying fresh fish and seafood, you should always take notice of the facility. Pay attention to the cleanliness, appearance and smell. At our market we thoroughly wash down our facility every day. Fresh fish and seafood should are stored at 32’ F, which can be kept by refrigeration or ice.
Take fresh fish and seafood straight home to storage them appropriately or make sure you have it iced down and inside a ice chest or insulated bag.

Shrimp Information and Tips

On average a person will eat about 1/4 pound of shelled shrimp. 1 lb. of raw shrimp with shells = about 1/2 pound peeled and cooked shrimp

Shrimp should be stored in freezer with or without the shell and in an air tight container. Cover completely with water and close tightly. For maximum storage quality, freeze shrimp raw, with heads removed, but shells still on. Keeps about one month.
There are over 300 species of shrimp. Each type has their own characteristics with flavor, texture, cooking times, and a best cooking method for them. There are Gulf Shrimp, Farm Raised Shrimp, Tiger Shrimp, Imported Shrimp, and Coldwater Shrimp.
The flavor and texture of each shrimp is effected the type of waters they come from or are raised in, and from what they eat or are fed. Wild shrimp feed on seaweed and crustaceans which gives them a more enriched flavor and thicker harder shell. Also, the ability to swim freely also makes the meat of the shrimp firmer.
Shrimp should always be cooked quickly in order to preserve their sweet and delicate flavors. They are very quick to cook, and the flavor can easily be ruined by overcooking. Most shrimp cook in as little as 3 minutes - when they're pink, they are done.
Boiling Shrimp: Place a pound of shrimp in a quart of rapidly boiling water with (3) three tablespoons of salt. Reduce the heat, cover the pan, and return to a boil. Let simmer until the flesh has lost its glossy appearance and is opaque in center (cut to test).

Jumbo shrimp take about 7 - 8 minutes, large shrimp take about 5 -7 minutes, and medium size in about 3 - 4 minutes.
Always take your shrimp out of the cooking liquid if you are not going to be use them right way. Place in cold water to stop cooking process.

Grilling Shrimp: Smaller shrimp should be put on a skewer first. Once the grill is hot, place the shrimp on the prepared grill, leaving room between each shrimp. Brush with a little olive oil and then sprinkle them with salt, pepper, and garlic. Grill for about 3 to 4 minutes or until they have turned pink, turn the shrimp once halfway through the cooking time. Remove from the heat and serve
Shrimp sizes are not base on your typical description of Jumbo, Large, Medium, and Small. It is based on count, the size and weight of the shrimp. The count represents the number of shrimp in a pound for a given size category.

NOTE: The U in the first three Shrimp sizes stands for UNDER that many shrimp in a pound. This shrimp sizing chart is to be used for buying frozen or fresh Shrimp in the shell without the head on.

Market/Trade Name	Shrimp count (#) per lb.	Avg. shrimp per lb.
Extra Colossal	U10	5
Colossal	U12	9
Colossal	U15	14
Extra Jumbo	16/20	18
Jumbo	21/25	23
Extra Large	26/30	28
Large	31/35	33
Medium Large	36/40	38
Medium	41/50	45
Small	51/60	55
Extra Small	61/70	65

Guideline to picking and storing fresh fish:

Fish should smell fresh and mild, not fishy or ammonia-like.
The eyes should be clear and bright.
The gills of the fish should be bright red or pink
Fresh fish should have firm.
Fish with shiny skin and scales
Freeze fish by vacuum-sealing it, glazing it or wrapping it tightly.
Never freeze a fish longer than 6 months. Fatty fish, such as salmon or trout, Don't freeze them longer than 3 months.

When you thaw frozen fish, do it gradually. Never put them in the microwave to thaw. Let them thaw in the fridge or in cold water.

Fresh Shellfish Guidelines:

Fresh shellfish (mussels, oysters, clams) should have unbroken shells and should be closed. If the shells gape slightly, tap them: the shells should close up.
Fresh lobster and crabs, when selecting them they should show some leg movement If they have been refrigerated, they will be not as active. They should move at least a little bit.
Raw shrimp meat should be firm and should smell mild.
Fresh squid have clear and full eyes, the skin should be cream-colored with reddish brown spots and the meat should be very firm.
Fresh shucked oysters should have a fresh smell. A clear slightly milky or light grey liquid should surround freshly shucked oysters. * There is a risk associated with the consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, blood, or have immune disorder, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked. It is advised that pregnant women should not eat raw seafood. If unsure, please consult a physician.*

STORE POLICIES & PROCEDURES:

We accept the following payments: cash, checks (no temporary checks), Mastercard, Visa, American Express, Discovercard, and EBT.

Gift certificates are available. Expires one year after purchase date.
We offer EZ peel/butterfly on headless Extra Jumbo and Jumbo shrimp.
No returns or refunds within 2 days of purchase date. The item must be brought back with the receipt and label accompanying the return. Refunded amount will be based on total weight of seafood returned. Refunds are credited by form of payment made.
No returns or refunds on all live products.
There is no shrimp picking.
Fish must be paid for before cleaning. *There is no fish cleaning 15 minutes prior to closing.
All credit card and check transactions must be accompanied by a valid picture ID.
There is a $35.00 plus tax check fee for all returned checks.