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
- Use within 3–6 months for best quality
- 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
Internal Temperature Guide
- 125–130°F (52–54°C) for medium, tender salmon
- 145°F (63°C) for fully cooked salmon
Cooking Steps
- Choose your preferred cooking method: pan, oven, or grill
- Pat salmon dry and season lightly
- Cook until salmon flakes easily and reaches your target internal temperature
Pan-Seared
- Heat a pan over medium heat with oil or butter
- Cook salmon for 4–5 minutes on the first side
- Flip and cook for 2–3 minutes more
Oven Baked
- Preheat oven to 400°F (205°C)
- Bake salmon for 12–15 minutes, depending on thickness
Grilled
- Preheat grill to medium heat and oil grates
- Grill salmon for 5–6 minutes on the first side
- Flip carefully and cook for 2–3 minutes more
Helpful Tip
Remove salmon from heat just before it reaches your target temperature, as it will continue to cook slightly while resting.
Reviews
There are no reviews yet.