Storage & Thawing
Storing
Keep everything frozen until you’re ready to use it.
- Store seafood in your freezer at -18 °C (0 °F) or colder
- Once thawed, do not refreeze
Thawing
Fridge (best method)
- Place sealed seafood in the fridge overnight (6–12 hours)
- Keep it on a tray or plate to catch any moisture
Cold Water (quick method)
- Keep seafood sealed or place in a zip-top bag
- Submerge in cold water (never hot)
- Change water every 30 minutes
- Most items thaw in 30–60 minutes
Before cooking:
Pat seafood dry with a paper towel and season as desired.
Delivery Details
We deliver on Thursdays and Saturdays.
Subscriptions:
Your first payment is processed at checkout. Subscription renewals are processed on the same day of the week and time of day as your original purchase. Your delivery day and time remain the same unless changed in your account.
Cooking Tips
Thaw first
- Thaw shrimp overnight in the refrigerator, or
- Submerge sealed shrimp in cold water for 20–30 minutes
- Pat dry before cooking
Sauté
- Heat oil or butter in a pan over medium-high heat
- Add shrimp in a single layer
- Cook for 2–3 minutes per side, until pink and opaque
Grill
- Toss shrimp with oil and seasoning
- Thread onto skewers
- Grill over medium-high heat for 2–3 minutes per side
Boil (shrimp cocktail)
- Bring salted water to a boil
- Add shrimp and cook for 2–3 minutes
- Drain and chill immediately in ice water
Helpful tip
Shrimp are done when they turn pink and curl into a loose “C”. Avoid overcooking for best texture.
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