I bought some fish... now what?
Thanks for ordering with us. Once you get your package open, here's what to do! If you have any questions, don't be shy... give us a shout at 1-800-542-7732.
- Store seafood in the coldest part of the refrigerator for up to 3 days.
- Live shellfish need to breathe. Store them in the refrigerator in a bowl with a clean, damp cloth over them. Squeeze any open shells closed. If they don’t stay closed discard them.
- Freeze any fish that you do not plan to eat in the next 3 days. We recommend wrapping each piece of fish tightly in cellophane and placing in a freezer bag. Vacuum sealing your fish is also a great option. Store your fish for up to 8 months in the freezer.
- Thaw frozen seafood in the refrigerator (at least 24 hours). You can also do a quick thaw by running the fish under cold running water.
- When baking, broiling, grilling, steaming, or poaching fillets, steaks, or whole fish, use the 10 minute rule: cook 10 minutes per inch of thickness at 400 degrees. In general, fish is cooked when its meat just begins to flake when tested with a fork and it loses its translucent, raw appearance.
- Doneness of fish can also be checked with an instant-read thermometer. Remove fish it approaches 140 degrees, and let it rest 5 minutes, as it will continue to cook.
- Shellfish such as clams and mussels will cook and open after 5-10 minutes. Once most are open, discard any that remain closed.
- Shrimp and scallops are done when they have turned opaque and their terxture changes from soft to slightly firm, generally after only a few minutes.