Storage

Keep frozen seafood in your freezer at 0°F (-18°C) or below until you’re ready to use it.

Keep fresh or thawed seafood refrigerated at or below 40°F (4°C).

Once thawed, seafood should be cooked promptly and not refrozen unless it was thawed under refrigeration and remains below 40°F.

Be sure to check any use-by dates on your seafood.

Safe Thawing

Thaw seafood overnight in the refrigerator, outside of the packaging.

If you need to thaw quickly, place seafood (still sealed) in a leak-proof bag and submerge it in cold water, changing the water every 30 minutes until thawed.

Never thaw seafood at room temperature — this allows harmful bacteria to grow rapidly.

Prevent Cross-Contamination

Use dedicated cutting boards, utensils, and plates for seafood and other foods.

Wash hands, utensils, and surfaces with hot, soapy water after handling seafood.

Keep raw seafood separate from cooked seafood and other ready-to-eat foods.

Cooking Guidelines

Cook raw seafood to a minimum internal temperature of 145°F (63°C) or until the flesh is opaque and flakes easily with a fork.

Cook live shellfish (clams, mussels, oysters) until shells open; discard any that do not open after cooking.

Raw or Undercooked Consumption

Consuming raw or undercooked seafood (such as sushi, sashimi, or ceviche) may increase the risk of foodborne illness — especially for pregnant women, young children, older adults, and individuals with weakened immune systems.

By consuming raw seafood, customers acknowledge and accept the associated risks.

If Your Seafood Arrives Thawed

Use a food thermometer to verify the temperature upon arrival.

Seafood at or below 40°F (4°C) is safe to refreeze or refrigerate.

If your seafood arrives fully thawed and is above 40°F (4°C), do not consume it. Please contact us immediately to file a claim and receive assistance.

Allergen Warning

Seafood — including fish and shellfish — are among the top eight food allergens.

While we take precautions, all seafood products may come into contact with common allergens.

If you or your guests have allergies, consult a medical professional before consumption.

Safe Handling of Fully Cooked Products

Even though our cooked seafood is fully cooked, it must be kept frozen or refrigerated until ready to eat.

Do not place cooked seafood on surfaces or utensils that have touched raw seafood.

Consume thawed, cooked seafood within 3 days when stored at or below 40°F (4°C).

Disposal and Food Quality

Discard seafood with an unusual odor, discoloration, slimy texture, or damaged packaging.

Never taste seafood to determine safety — bacteria and toxins may not affect flavor or smell.

Disclaimer

By purchasing and consuming our seafood products, customers agree to handle and prepare them responsibly. PrimeFish Seafood Co. is not liable for illness or injury resulting from improper handling, storage, or cooking after delivery. If you have any questions, please contact us.