Storage & Handling

STORAGE

FRESH SEAFOOD

Keep seafood in coldest part of the refrigerator.
To preserve the best quality, keep fish under ice while in the refrigerator.

  • Cook and/or consume as soon as possible or within 2-3 days of receiving.
  • 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.

  • Freeze immediately upon receiving to preserve quality or thaw if ready to be used.
    Note: See Thawing Frozen Products for timing and best practices.
  • Cook and/or consume within 3 months.
  • 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…

  • Freeze immediately upon receiving to preserve quality or thaw if ready to be used.
    Note: See Thawing Frozen Products for timing and best practices.
  • Cook and/or consume within 7 days.
  • Never thaw seafood in hot water.
  • Never defrost seafood at room temperature.
  • 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).

  • Freezing not recommended.
  • Refrigerate or consume upon receiving to preserve best quality.
  • Consume within 2-3 days.
  • Cook within 4-5 days.pace
  • Do not rinse uni in water.

 

LIVE LOBSTER

Store lobster draped with a damp cloth or paper towel.

  • Freezing not recommended.
  • Refrigerate upon receiving, if not consuming immediately.
    Note: See Fresh Seafood instructions above.
  • Cook and/or consume within 24 hours.

 

CAVIAR

  • Freezing not recommended.
  • Refrigerate upon receiving, if not consuming immediately.
    Note: See Fresh Seafood instructions above.
  • 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

  1. SLOW – DURATION: OVERNIGHT
    Thaw frozen seafood in the refrigerator overnight for best quality.
  2. 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.
  3. FASTEST – DURATION: ~5 MINUTES
    Microwave on a defrost setting until the fish is pliable but still icy.

 

THAWING SUPER FROZEN PRODUCTS

  1. 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!

  2. 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!

  3. 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!