Please be careful when handling dry ice with bare hands, as it may cause severe burns. Use tongs or a barrier, such as an oven mitt, to prevent direct skin contact. You may also leave any remaining dry ice in the box, allowing it to sublimate. Your order was packed with enough dry ice to keep your seafood frozen for up to 48 hours after shipment.
Remove your seafood from the shipping container and immediately place it in the freezer. Fish should be stored in the coldest part of the refrigerator in their original packaging. Remember to keep raw products separated from cooked products.
Thaw frozen seafood gradually by removing original packaging and placing it in the refrigerator overnight. If you have to thaw seafood quickly, after removing the original packaging, either seal it in a plastic bag and immerse it in cold water or, if the food will be cooked immediately thereafter, microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable.
We source both fresh and frozen seafood. The frozen selection is flash frozen (frozen immediately after harvest, usually on the boat) because it is the optimal process for preserving flavor and texture. Seafood is especially perishable, so keep it frozen until you are ready to use it by storing it in the coldest section of your freezer on a low shelf toward the back.
To avoid cross contamination, do not use the same utensils or cutting boards with both raw and cooked seafood products.
Seafood must be handled and prepared in a clean area to avoid cross-contamination. Remember to keep your hands, prep area, and utensils clean. Do not let raw seafood come in contact with already cooked or ready-to-eat foods, such as salads, smoked fish, and so on. When you are storing fresh fish or thawing frozen fish in your refrigerator, make sure that the juices from the raw seafood do not drip onto food that has already been cooked or food that will not be cooked.
Do not save marinades, and if using as a sauce, be sure to cook to a temperature of at least 165°F to eliminate microorganisms originating from the raw fish. Marinate seafood in the refrigerator in a covered glass or plastic container.
Do not serve cooked seafood on the same plate that held the raw product without proper cleaning first. Any leftover seafood should be properly wrapped and placed in the refrigerator within 2 hours. Bacteria will grow rapidly in the “Danger Zone” temperature of 40-140°F, so keep hot food above 140°F and cold food below 40°F.