Seafood Safety Guidelines
General Guidelines:
- Storage: Store frozen seafood in your freezer until ready to use.
- Thawing Frozen Seafood: Thaw frozen seafood in the refrigerator overnight. For quicker thawing, place the seafood in a sealed plastic bag and immerse it in cold water, changing the water every 30 minutes. Do not thaw seafood at room temperature.
- Cross-Contamination: Prevent cross-contamination by using separate cutting boards and utensils for seafood and other foods. Wash your hands, utensils, and surfaces thoroughly with soap and water after handling seafood.
- Cooking Temperatures: Cook seafood thoroughly. Most seafood should be cooked to an internal temperature of 145°F (63°C).
- Allergy Warning: Be aware of potential allergic reactions. Seafood is a common allergen, so it is important to be mindful when preparing and serving it, especially to guests.
- Raw Consumption: Consuming raw or undercooked seafood, such as in sushi or sashimi, carries an increased risk of foodborne illness.
What to Do if Your Seafood Arrives Thawed:
Check the Temperature: Upon receiving your seafood delivery, immediately check the temperature using a food thermometer to ensure accuracy.
- Safe Temperature: If the seafood is at or below 40°F (4°C), it is safe to refreeze or refrigerate.
- Cold to the Touch: If the seafood is partially thawed but remains cold to the touch (at or below 40°F), it is safe to refreeze.
Partially Thawed Seafood:
- Cold and Firm: If the seafood is still cold and firm, you can safely refreeze it.
- Softened but Cold: If the seafood is softened but still cold, it's safe to refrigerate and consume within 1-2 days.
- Fully Thawed Seafood:
- Above 40°F: If the seafood arrives fully thawed and is above 40°F (4°C), do not consume it. Please file a claim immediately for assistance.
File a Claim: If you find that your seafood is fully thawed or exceeds the safe temperature of 40°F, file a claim immediately through our website for assistance. Follow the instructions provided in our Seafood Safety Guidelines.
If you have any questions please contact us.
