Delivery Guidelines

We pack your order in ice to ensure that your seafood products remain at 40°F or below. As an additional safety measure, we check the temperatures of your fish right before delivery and transport it in a temperature-controlled environment to maintain 40°F.

Rules for receiving your delivery.

• The best thing to do is to take your package inside right away and transfer products to the refrigerator (see Rules below).
• If you will not be home during the delivery window, we highly recommend that you place a cooler outside your front doorstep (if you have one) so that we can place your seafood inside with ice. If there is no cooler then we will do our best to find a shady area near your front door to place your package.
• Seafood delivery will stay cold in its packaging for up to 3 hours, however, this timeframe can fluctuate based on the weather and/or sun exposure.
• To avoid the risk of product spoilage altogether it is best to choose a delivery day that someone will be home to receive your seafood package when we arrive. 

Rules for handling live shellfish.

• Oysters, clams, and mussels love to be cold (34-45 degrees F), damp and able to breathe. Never submerge your shellfish in fresh water or sea water.
• At home, refrigerate. Place oysters, clams and mussels in a shallow bowl and cover with a clean, wet kitchen towel. You can also keep them in a cooler over ice and drain the cooler as the ice melts. Keep your cooler shaded as much as possible.
• Eat them while they’re fresh! For the freshest experience, we recommend eating shellfish within 1-2 days of purchase. They will remain fresh up to 4-5 days when carefully cared for as described above. Always discard any shellfish that do not close tightly when tapped with a knife.
• Oysters, clams, and mussels open their shells slightly to breathe – this is normal and an indicator of good health. Discard any oysters, clams or mussels whose shells are broken or do not close tightly when tapped. Discard any clams or mussels that do not steam open.
• During spawning season (usually July-September) you may come across an oyster that is creamy or milky in appearance with an “off” scent. Let your nose be your guide – oysters should smell like the ocean, not the lagoon! Toss out any “off” oysters. Always use lots of ice when storing your shellfish.

Rules for storing fresh fish.

• Raw fish should be stored in the fridge at a temperature 40°F or below. Fish will stay fresh for 2-3 days if kept at the right temperature. Keep in mind that oily fish (salmon, mackerel) stores longer than lean fish and whole fish stores better than steaks and fillets. 
• Whole fresh caught fish should be gutted and cleaned as soon as possible and then stored at the proper temperature until ready to cook. 
• For the best flavor and quality, fish should be prepared for eating (or frozen) within 24 hours after delivery.

Instructions for storing fresh fish in the refrigerator:

1. Remove the fish from the wrapper. Rinse the fish in cold water.
2. Pat it dry with a paper towel.
3. Line a plate or pan with a double layer of paper towels and place the fish on the towels.
4. Cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator (usually the top shelf in the back).
5. Be sure the fish is tightly wrapped.

FOR SQUID: Same instructions as for storing fresh fish except there is no reason to line a plate with paper towels. Simply wrap the squid up tightly and store in the coldest part of your refrigerator, or on a bed of ice.

Rules for storing steamed crab or crawfish.

• Store steamed crab in a sealed ziploc bag or airtight container in the coldest part of your refrigerator. It will last longer (3-5 days) if you clean the crab (remove the shell, legs, intestines, claws and fat) before you refrigerate it. 
• Eat it fresh! Crab and crawfish is the best quality if eaten within 24 hours after delivery. However, cooked crab/crawfish meat should remain fresh for 3 to 5 days after it is purchased. If the crab meat becomes sticky, has an ammonia odor and is yellowish in color, then it has spoiled. Do not consume if it has spoiled – throw it away!
• We do not recommend freezing steamed crabs because of the potential for bacterial growth. The undigested food the crab has eaten and the wastes in the interior of the crab take a long time to freeze in home freezers and increase the risk of bacterial growth. We suggest the crab be cleaned first: remove the shell, legs, intestines, claws and fat. Only the meat-containing parts of “Body” and claws of the crab should be frozen. This frozen crab meat is best used for soups or casseroles.