Heinz Welcomes Bassmaster Classic to Pittsburgh with New Classic Catch Marinade Recipe and Tips for Preparing Fresh Fish

Byron Velvick, a professional, two-time U.S. Open Champion anglerin 1990 and 1996, and an expert analyst in this week's 2005 35th CITGOBassmaster Classic, swapped "fish" stories today with well-known foodaficionado, Rania Harris. Together, they introduced the Classic CatchMarinade Recipe from Heinz (NYSE:HNZ), created in honor of theBassmaster Classic world championship, taking place in Pittsburgh July28 through 31. They also discussed important safety tips for handlingand preparing fresh fish--something every cook and angler needs toknow.

"Fish tastes delicious and is good for us - but it's one of themost perishable foods to handle," said Kathy Gordon, manager of HeinzUniversity Training/Culinary Center, and a Certified ServSafe(R)Instructor. "Whether fish is drawn and dressed fresh from the water orthawed after being frozen, special care needs to be taken so it'salways handled and prepared properly."

Velvick, who's been a professional angler for the past 13 yearsand among the sport's top money winners, is well-known on the fishingcircuit as a formidable competitor. He's a co-host of the new BassCenter TV program on ESPN2 and gained additional recognition last yearwhen he starred in the popular ABC-TV reality show, The Bachelor,where he met Mary Delgado, now his fiancee.

Velvick and local caterer/chef Harris hosted a grillingdemonstration today in Pittsburgh's Point State Park along the ThreeRivers, where the Bassmaster competition will take place. As theyprepared the marinade, Byron told Harris he's 'angling' to be as muchof a pro in the kitchen as he is on the waterways, while Harris notedthat Heinz Classic Catch Marinade is ideal for both saltwater andfreshwater fish alike.

Available for interviews: Byron Velvick and Rania Harris
HEINZ CLASSIC CATCH MARINADE
Approximate Yield: 2 1/2 cups marinade Directions:

2 tbsp. Olive oil Saute shallots in olive oil
2 tbsp. Minced shallots Deglaze pan with the wine
1/4 cup Dry red wine (like Chianti) Stir in ketchup and pepper puree
1 cup Heinz(R) Tomato Ketchup Simmer 5-10 minutes over low heat
1 3/4 cup Pureed roasted red bell Mix in basil and honey
pepper Serve over your choice of mild
1/2 cup Fresh chopped basil fish, crab cakes or pasta
1 tsp. Honey

FOOD SAFETY TIPS FOR HANDLING AND PREPARING FISH

-- When shopping for fresh fish - check the smell. Fresh fish should never smell "fishy." If it does, that's a warning sign the fish is beginning to deteriorate.

-- Whole fish should have a firm flesh that springs back when touched, and the eyes should be bright, clear and full.

-- After purchasing your fish, if you will be traveling for more than 30 minutes or if the weather is extremely warm, bring along a cooler filled with ice or frozen gel packs. Store your purchases in the cooler until you arrive at your destination.

-- If you caught the fish yourself, you'll want to handle it like commercial fisherman do - place it immediately on ice, or hold it in an aerated live well to which some ice has been added. Never leave your catch at room temperature, either in your boat or in your vehicle.

-- Fresh fish should be drawn as soon as possible, because entrails deteriorate very quickly.

-- After the fish has been drawn and dressed, keep it iced down and refrigerated, and use it within 1-2 days. You can also wrap the fish in moisture proof wrap and freeze it for use at a later date.

-- If you are using or have purchased raw frozen fish, thaw it under refrigeration. Never leave it out at room temperature to thaw.

-- Frozen fish can also be thawed in a microwave, but must be cooked immediately after thawing.

-- Never put cooked or ready-to-eat food on the same plate or work surface as raw fish. The raw juices from the fish may contain harmful bacteria and can cross-contaminate.

-- If marinating your fish, always do so in the refrigerator, never at room temperature. Never reuse leftover marinades. It's an unsafe and potentially hazardous practice.

-- Cook fresh fish to a minimum internal temperature of 145 degrees F. Cook stuffed fish to an internal temperature of 165 degrees F. Use a food thermometer to check temperatures.

-- After cooking, keep the prepared fish hot (at or above 135 degrees F or chilled (at or below 41 degrees F). Bacteria multiply rapidly between 41 degrees F and 135 degrees F, so it's important to keep foods out of this temperature danger zone.

-- Reheat leftovers to 165 degrees F.

-- Any fish that has remained in the temperature danger zone (between 41 degrees F and 135 degrees F), for a combined total of 4 or more hours, must be discarded.

Source: Kathy Gordon, Manager, Heinz University Training/CulinaryCenter, Certified ServSafe(R) Instructor

ABOUT HEINZ: H.J. Heinz Company, offering "Good Food, EveryDay(TM)" is one of the world's leading marketers and producers ofbranded foods in ketchup, condiments, sauces, meals, soups, seafood,snacks, and infant foods. Heinz satisfies hungry consumers in everyoutlet, from supermarkets to restaurants to convenience stores andkiosks. Heinz is a global family of leading brands, including Heinz(R)Ketchup, sauces, soups, beans, pasta and infant foods (representingnearly one-third of total sales or close to $3 billion), Ore-Ida(R)French fries and roasted potatoes, Boston Market(R) and SmartOnes(R)meals, and Plasmon(R) baby food. Heinz's 50 companies have number-oneor number-two brands in 200 countries, showcased by Heinz(R) Ketchup,The World's Favorite Ketchup(TM). Information on Heinz is available atwww.heinz.com/news