When your box arrives
Put your seafood straight into the freezer at -18°C (0°F) or colder. It keeps its best quality for 6+ months.
Planning to eat something tonight or tomorrow? It can go in the fridge instead.
Thawing
Before thawing, puncture the vacuum-sealed bag and move the fish into a resealable bag. Vacuum-sealed fish shouldn't thaw sealed: letting air in removes a food-safety risk.
Then either:
- Overnight in the fridge (best texture), or
- Quick thaw: submerge the resealable bag in a bowl of cold water for about 30 minutes.
Pat it dry with paper towel before cooking, and cook within 24 hours of thawing.
Refreezing
Never refreeze seafood that has fully thawed.
How much freezer space will I need?
Most portions are vacuum-sealed flat, about the size of a paperback book. A few items, like breaded haddock, take a bit more room.