Seafood Safe Practices - A City Pier Seafood Guide
At City Pier Seafood, quality is at the forefront of everything we do — from the seafood we carefully select, to the packaging, and the recipes we curate. To ensure that you experience that quality once the seafood is in your hands, we’ve put together this handy list to coach you through the process of ensuring that your seafood is stored, thawed, and consumed safely.
Safe Handling Instructions
Fresh Products

Keep refrigerated

Store in the refrigerator

Consume within 2 days of receiving the product

Fresh products may be stored in the freezer by following these instructions

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Frozen Products

Store in the freezer immediately upon receiving the product

For best results, store seafood towards the back of the freezer, in order to maintain a consistent temperature

Thaw frozen fish in the refrigerator by following these instructions

Never refreeze thawed seafood

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Ready-To-Eat Products

Store in the refrigerator

Consume within 2-3 days of receiving the product

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Ready-To-Cook Products

Store in the freezer for up to 3 months

Prepare as per instructions on the label

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Sauces and Seasonings

Store at room temperature

Refrigerate sauces once opened

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Assorted Fresh Seafood on Ice
How to Freeze Fresh Product
Start by making sure your unused seafood is still fresh — within two to three days of purchase — and follow these five steps.
1. Clean
Rinse your fish clean of dirt and debris, then pat dry. Use cold water only.
2. Cut
Make sure each piece of fish is about an inch thick or less before wrapping. Larger pieces will be more difficult to thaw later.
3. Wrap
Cover your fish in two layers of wrapping to create a protective barrier—first, plastic wrap, then aluminum foil. If you don't have plastic wrap on hand, use a plastic freezer bag and force out as much air as possible.
4. Label
Write down the type of seafood and the "frozen-on" date.
5. Freeze
Seafood does best with a little air circulation, so try to give it some space in the freezer. Place it on a rack, if possible, with an inch of clearance on all sides. If crowding is a problem, position your fish in the back or bottom of your freezer. This helps maintain temperature consistency when freezer doors are opened and closed often.
Frozen seafood is safe to consume within 3–8 months of freezing.
Ways To Thaw Seafood
For the freshest-tasting fish, overnight thawing in the refrigerator is the way to go. But you can still maintain quality by defrosting seafood in cold water or the microwave.
Overnight In The Fridge

Slow defrosting in the refrigerator is hands down the best method. It helps retain flavor, moisture, and texture.

Remove all wrapping or packaging from your frozen fish, put it in a clean container, and place it in the refrigerator the night before you plan to use it. In 18–24 hours, your fish should be ready to cook.

Thaw 24 Hours in the Refrigerator
One To Three Hours In Cold Water

The next-best method to slow thawing in the refrigerator is faster thawing in cold water.

With your fish inside a sealed, leak-proof plastic bag, submerge it in a bowl of cold water. The sealed bag will help protect seafood from moisture, which affects quality, and bacteria in the air.

Change the water about every 30 minutes and your seafood should be thawed in one to three hours, depending on the size and thickness of the fish. Avoid speeding up the process with warm or hot water—this could encourage bacterial growth.

Thaw 1 to 3 Hours in Cold Water, Changing the Water Every 30 Minutes
Five Minutes In The Microwave

If you want to start cooking frozen fish in about five minutes, the microwave is your best bet.

Remove all packaging and place your frozen seafood in a microwave-safe dish. Select the defrost option and set the timer for five minutes for a one-pound portion of seafood. (Consult your microwave's owner's manual for specific information.) Larger pieces may need more time. Check regularly and stop when the fish is still icy but pliable.

Thaw 5 Minutes in the Microwave on Defrost
Serve It Up Safely

Seafood should be cooked to an internal temperature of 145°F or 63°C.

Cook fish until it's opaque (milky white) and flakes with a fork.

Cook shrimp, lobster, and scallops until they reach their appropriate color.

Shrimp and lobster should be a light pink in color.

Scallops should be opaque and firm.

Cook clams, mussels, and oysters until their shells open; throw away the ones that didn't open.

Shucked clams and shucked oysters are fully cooked when they are opaque and firm.

Consuming raw seafood is not recommended, it is a choice. Raw fish or foods made with raw fish are more likely to contain parasites or bacteria than foods made from cooked fish.

Pregnant women and their unborn children are at risk is seafood is consumed raw or undercooked. The FDA recommends that pregnant women not consume any raw or undercooked seafood. If you are pregnant or suspect that you may be pregnant, please consult a medical professional.

Be safe and follow these guidelines, and you'll always have fresh-tasting seafood to enjoy!