Store in the refrigerator
Consume within 2 days of receiving the product
Fresh products may be stored in the freezer by following these instructions
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
Store in the refrigerator
Consume within 2-3 days of receiving the product
Store in the freezer for up to 3 months
Prepare as per instructions on the label
Store at room temperature
Refrigerate sauces once opened
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.
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.
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.
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!