STORAGE
FRESH SEAFOOD
Keep seafood in coldest part of the refrigerator.
To preserve the best quality, keep fish under ice while in the refrigerator.
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Cook and/or consume as soon as possible or within 1-2 days of receiving.
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Freeze within 24 hours to preserve quality.
Note: Fish will lose quality and deteriorate rapidly with higher storage temperature.
FROZEN
Store frozen products at 0°F (-18°C) or below.
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Freeze immediately upon receiving to preserve quality or thaw if ready to be used.
Note: See Thawing Frozen Products for timing and best practices.
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Cook and/or consume within 3 months.
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Refreezing is not recommended.
SUPER FROZEN
Super frozen products are typically stored at -76°F (-60°C), standard residential freezers generally maintain temperatures around -4°F (-20°C), where the quality of the seafood will slowly diminish.
For this reason, we recommend to…
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Freeze immediately upon receiving to preserve quality or thaw if ready to be used.
Note: See Thawing Frozen Products for timing and best practices.
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Cook and/or consume within 7 days.
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Never thaw seafood in hot water.
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Never defrost seafood at room temperature.
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Never let seafood sit at room temperature for more than 2 hours.
SEA URCHIN
Store uni in airtight food safe container to pr event airflow and refrigerate immediately upon receiving.
Keep uni refrigerated at 32°F (0°C) to 38°F (3.3°C).
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Freezing not recommended.
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Refrigerate or consume upon receiving to preserve best quality.
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Consume within 1-2 days.
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Cook within 4-5 days.pace
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Do not rinse uni in water.
LIVE LOBSTER
Store lobster draped with a damp cloth or paper towel.
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Freezing not recommended.
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Refrigerate upon receiving, if not consuming immediately.
Note: See Fresh Seafood instructions above.
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Cook and/or consume within 24 hours.
CAVIAR
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Freezing not recommended.
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Refrigerate upon receiving, if not consuming immediately.
Note: See Fresh Seafood instructions above.
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Once opened consume within 3 days.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
THAWING
THAWING FROZEN PRODUCTS
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SLOW – DURATION: OVERNIGHT
Thaw frozen seafood in the refrigerator overnight for best quality.
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FAST – DURATION: 1 HOUR (AT LEAST)
Step 1: Place frozen seafood in a sealed food safe bag.
Step 2: Immerse bag in cold water for at least 1 hour (depending on product).
Step 3: Change the water every 30 minutes.
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FASTEST – DURATION: ~5 MINUTES
Microwave on a defrost setting until the fish is pliable but still icy.
THAWING SUPER FROZEN PRODUCTS
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SLOW – DURATION: 12 HOURS
MATERIALS NEEDED:
1. Paper towels or absorbent cloth
2. Plate or tray
Step 1: Remove product from packaging and wrap in paper towel or absorbent cloth, place on a plate or tray.
Step 2: Place in refrigerator and allow to thaw for a minimum of 12 hours.
Step 3: Remove product from refrigerator and pat dry. Enjoy!
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FAST – DURATION: 3 TO 6 HOURS
MATERIALS NEEDED:
1. 2 pints of warm water (100°F or 40°C)
2. 2 tablespoons of salt
3. Medium to large container
4. Paper towels or absorbent cloth
5. Plate or tray
Step 1: Take 2 pints of warm water at 100°F (40°C) and add 2 tablespoons of salt to achieve a 3% salt concentration.
Step 2: Remove product from packaging and immerse directly in salted water solution for 1 to 2 minutes.
Step 3: Extract product from salted water solution and rinse thoroughly under cold running water.
Step 4: Gently pat dry, wrap in paper towel or absorbent cloth, and place product on a plate or tr ay.
Step 5: Defrost the product in the refrigerator for the remaining time, typically 3 to 6 hours.
Step 6: Remove product from refrigerator once defrosted and pat dry. Enjoy!
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FASTEST – DURATION: 1 TO 2 HOURS
MATERIALS NEEDED:
1. Ice
2. Water
3. Medium to large container
4. Paper towels or absorbent cloth
5. Waterproof bag (if product is not vacuum-sealed)
Step 1: Prepare a slurry/ice water in a large container, ensure there is sufficient space and water in the container to fully immerse the product.
Step 2: If the product is not vacuum-sealed, remove product from packaging and place in a waterproof food safe bag, expel as much air as possible before submerging in the prepared slurry.
Step 3: Allow product to defrost in the slurry for a minimum of 1 hour and a maximum of 2 hours.
Step 4: Retrieve product from slurry and pat dry. Enjoy!