Product User Guide

A comprehensive guide from LeKhaMart to help you use and store products correctly.

Fresh Produce

Seafood, Meat, Vegetables

Specifics: Focus on pre-preparation, deodorization, and storage to maintain freshness.

How to Choose

Signs to Identify Product Freshness

Proper Pre-preparation

Tips for Cleaning & Deodorizing

Storage

Storage Temperature and Time

Delicious Dish Suggestions

1-2 Simple Dishes

LeKhaMart's Guide to Thawing and Retaining the Full Sweetness of Seafood

Seafood at LeKhaMart is deep-frozen immediately after catch to preserve its quality. However, incorrect thawing can lead to a loss of natural sweetness. Please follow these steps:

The “Slow Thawing” Principle

Best Method:

Transfer seafood from the freezer to the refrigerator compartment approximately 4-6 hours. This method prevents the fish/shrimp meat from becoming mushy due to sudden temperature changes.

Quick Method:

Wrap seafood tightly in a zip-lock bag, submerge in a basin of cold water (absolutely do not use hot water). Change the water every 20 minutes.

Eliminating Distinctive Fishy Odor

For Sea Fish:

Use rice water or gently rub with coarse salt and fresh lemon, then rinse thoroughly with cold water.

For Shrimp/Squid:

Rinse briefly with a little white wine and crushed ginger to make seafood more fragrant and crispy when cooked.

Cooking Notes

Seafood naturally has a salty taste, so please season with less salt compared to freshwater fish to prevent the dish from becoming too salty.

Fresh Fruit Science: Wash Right - Store Right - Eat Right

💧 The Golden Rule: “Wash Only Before Eating”

Washing fruit before refrigerating is a common mistake. Water remaining on the peel creates an ideal moist environment for mold to grow 3 times faster.

Storage Map: Which Type Goes Where?

Group	Fruits	Storage location	Reason
Group A	Bananas, Avocados, Mangoes, Papayas, Custard Apples, Oranges, Grapefruits, Lemons	Room temperature	Needs to “breathe” and continue ripening. Refrigeration causes thermal shock.
Group B	Grapes, Cherries, Strawberries, Blueberries, Apples, Pears	Refrigerator	Stops ripening after harvest, susceptible to bacterial attack.
Group C	Plums, Peaches, Apricots, Ripe Avocados	Ripe, then Cold	Let ripen at room temperature, then transfer to the refrigerator.

🍎 The Secret of Ethylene Gas

High Ethylene-producing Group (The Stimulators): Apples, Bananas, Avocados, Tomatoes, Mangoes

Ethylene-sensitive Group (The Affected): Leafy green vegetables, Carrots, Watermelons, Strawberries, Grapes

→ Do not store these two groups together! Use separate containers.