Safety Tips
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As with all proteins, you should not thaw your seafood at room temperature or with hot water, as this will affect the quality and has food safety risks. Bacteria's best friend is a combination of warm temperatures (between 40°F and 135°F) and time (to multiply). This is why we don’t recommend these techniques.
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Fish that has been thawed should be used within 1 day.
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For optimal quality, prepare after thawing and drain any liquid before cooking
General Seafood Storage Tips
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Temperature Settings: Set your freezer at or below 0°F and your refrigerator at or below 40°F. We recommend 35-38°F for optimal freshness.
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Packaging: Keep seafood in its original packaging when possible. If you repackage it, label the product with the date it was received.
Frozen Seafood
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Storage: Keep frozen until you are ready to thaw and prepare it.
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Consumption Timeline: Consume frozen seafood within 3 months of receiving it for the best quality.
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Labeling: We recommend labeling your seafood with the date received to avoid confusion.
Thawing Methods General
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Refrigerator Thawing (Best for Most): Puncture the original plastic-sealed packaging to allow airflow. Place it on a plate with a towel to absorb liquids and leave it in the refrigerator overnight. You can also puncture the bottom of the package so liquid drains onto the towel as it thaws.
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Ice Water Thawing (Optimal Quality): Remove the fish from its packaging and quickly rinse the surface with cold water to remove any ice. Pat dry with a paper towel. Place the fish in a sealed bag, removing as much air as possible. Place the bag in a bowl of ice water until completely thawed. This usually takes 2-3 hours, depending on the size.
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Cold Water Thawing (When in a Hurry): Place the seafood in a sealed plastic bag and run under slow-running cold water for about 30 minutes or until thawed.
Preparation: For the best quality, cook immediately after thawing and drain any liquid before cooking.
Live Mussels, Oysters, & Clams: Consume Within 3 Days-
Storage: Keep live shellfish in an open container in the refrigerator, covered with a damp towel to maintain humidity.
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Checking Freshness: If a shellfish is open, tap it lightly. If it doesn't close, discard it.
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Soft Shell Clams: These should be consumed within 2 days.
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After Cooking: Discard any shellfish that do not open during cooking
GENERAL FAQ
How should I thaw my order?
For the best quality, we recommend thawing your seafood in the refrigerator for 24 hours before cooking. If you need to thaw it quickly, place it in a sealable plastic bag under cold running water.
Will my products arrive frozen?
Yes, all our seafood is shipped with dry ice and should arrive frozen or nearly frozen.
What is the fridge life of seafood once it is fully thawed?
Once fully thawed, seafood should be cooked and enjoyed within 1 - 2 days for optimal freshness and safety.
How long can I keep seafood in the refrigerator after I’ve cooked it?
After cooking, seafood should be consumed within 3-4 days.
What Temperature Should Seafood Be Cooked To?
The FDA advises cooking most seafood to an internal temperature of 145°F. However, you can cook it to a slightly lower temperature and let it rest for a few minutes to allow the temperature to rise and reach the desired level.
Which Seafood Shouldn't Be Frozen?
Most seafood can be frozen, but there are some exceptions. Raw oysters and clams should not be frozen because freezing kills them, making them unsafe to eat raw once thawed. These shellfish must be cooked after freezing to ensure safety
FISH FAQ
Can you freeze fish, and what is the best way to ensure its quality?
Yes, you can safely freeze most fish. Fish naturally live in cold water, so freezing them is only slightly colder than their usual environment. While it's possible to freeze your own seafood at home, it's generally recommended to buy seafood that has been commercially frozen. Commercial freezing methods help ensure the fish is frozen only once, preserving its optimal quality.
How Do You Freeze Fish?
Freezing fish is simple. Place fish fillets or portions in freezer-safe bags, or wrap them tightly in plastic wrap like Saran wrap. You can also use a vacuum sealer. Since air is the enemy when freezing fish, make sure to squeeze out as much air as possible when sealing the bag or wrap. Exposure to cold air can cause freezer burn, which dries out the fish and makes it inedible.
Why Is It Important to Defrost Fish Properly?
Properly defrosting seafood is crucial for several reasons:
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Safety: Thorough and safe defrosting helps prevent foodborne illnesses. Bacteria such as Salmonella and Listeria can multiply rapidly if seafood is improperly handled during defrosting. Using proper defrosting methods minimizes the risk of contamination.
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Quality: Improper defrosting can result in a loss of quality. Rapid temperature changes or prolonged exposure to higher temperatures can lead to texture changes, loss of flavor, and unpleasant odors.
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Texture and Flavor: Slow, controlled defrosting helps seafood maintain its natural texture and flavor. Quick-thawing methods like microwave defrosting or using hot water can cause uneven thawing, resulting in a less enjoyable eating experience.
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Cooking Evenness: Evenly defrosted seafood cooks more evenly, helping it reach the desired internal temperature without overcooking or undercooking, thus maintaining its quality and safety.
What Are the Special Considerations for Defrosting Frozen Fish in a Vacuum-Sealed Package?
When defrosting frozen fish in a vacuum-sealed package, always puncture the packaging before thawing. Introducing oxygen by puncturing the package reduces the risk of bacteria that can grow in low-oxygen environments.
How Should You Thaw Marinated Fish?
To thaw marinated fish, place it in a sealed plastic bag and leave it in the refrigerator overnight. Alternatively, you can thaw it by placing the bag under cold running water until it's fully thawed.
Is It Safe to Refreeze Previously Frozen Fish?
Generally, refreezing seafood is not recommended due to the negative impact on its quality and texture. Refreezing causes cellular breakdown, which can significantly affect the texture. The extent of this impact depends on the type of seafood, how long it has been thawed, your personal preferences, and how you intend to use it. For instance, if your seafood has already been in the refrigerator for 2-3 days, it is nearing the end of its shelf life, and refreezing will further degrade its quality..
Is It Possible to Cook Fish Directly from Frozen?
Generally, it's not recommended to cook seafood directly from frozen unless the packaging or product instructions indicate otherwise. Cooking from frozen can cause the outside of the fish to cook too quickly, resulting in an overcooked exterior and an undercooked interior.
Thin fish portions or small items like shrimp can be cooked from frozen more easily, as they cook through relatively quickly. It's best to use lower temperatures and longer cooking times to ensure even heating. For example, wrapping the seafood in aluminum foil and baking it at a low temperature can help retain moisture while cooking.
Always ensure that fish cooked from frozen reaches the proper internal temperature before serving. The FDA recommends cooking most seafood to an internal temperature of 145°F.
Do You Need to Thaw Frozen Fish Before Baking?
For thin fish fillets, you can bake them without thawing, but you will need to adjust the cooking time. However, the quality may be better if they are thawed first. For whole fish or thicker portions and steaks, it's recommended to thaw them before baking to ensure even cooking and maintain quality and flavor.
Should Frozen Fish Be Thawed Before Pan-Searing?
You can pan-sear thin fish fillets without thawing, but you should adjust the cooking time. Thawed fillets often result in better quality. For thicker portions or steaks, it's best to thaw them before pan-searing to ensure even cooking and preserve flavor and texture.
Is Thawing Necessary Before Grilling Frozen Fish?
Thin fish fillets can be grilled without thawing, but you need to adjust the cooking time. However, the quality is typically better if they are thawed first. Whole fish or thicker portions and steaks should be thawed before grilling to ensure even cooking and maintain their quality and flavor.
How Long Can Frozen Fish Be Stored?
You can typically store frozen fish for up to 6 months. For the best quality, freezing seafood for 3 months or less is recommended. Fattier fish like tuna are best when frozen for 1 month or less in a home freezer, while commercial freezers can maintain fish quality for up to 2 years.
Will the Color of Frozen Fish Change?
Fish usually becomes paler and lighter in color when frozen. Once thawed, the color often returns. Fish with bloodlines, like swordfish, or red or pink meat, such as tuna, may experience some browning when frozen. This is normal and typically not noticeable once cooked. Poor quality tuna can be identified by an ammonia smell, overly fishy odor, or slimy, mushy texture. If tuna turns dark brown or black and loses its reddish or pinkish tinge, it should be discarded.
Is It Safe to Thaw Fish at Room Temperature?
Thawing fish at room temperature is not recommended because bacteria can grow rapidly in such conditions. This practice increases the risk of foodborne illnesses.
SHRIMP
Can You Cook Frozen Shrimp Without Thawing?
Yes, you can cook frozen shrimp without thawing, but it may affect quality and texture. Cooking from frozen can lead to uneven cooking, resulting in overcooked and rubbery shrimp. For optimal quality, it's best to thaw them first, especially for larger shrimp. If cooking at a low temperature, boiling, or using small shrimp, the difference may be less noticeable.
What Are the Best Ways to Thaw Frozen Shrimp?
You can quickly thaw frozen shrimp in 5-10 minutes by placing them in a colander under cold running water. Alternatively, you can use one of the previously mentioned methods.
LOBSTER
Do Lobster Tails Need to Be Thawed Before Baking?
Yes, it's necessary to thaw frozen lobster tails before baking or any other cooking method. Thawing prevents the meat from becoming tough and chewy due to uneven cooking and helps prevent the meat from sticking to the shell. It's best to thaw lobster tails slowly in the refrigerator overnight.