If this is your first time with seafood in the house, welcome! Caring for them is fairly straightforward, you just need to follow a few simple steps. As with all seafood the most important advice we can give is: the less you handle your seafood the better it will keep!

How to care for:

Spot Prawns

For refrigerator storage, we suggest placing fresh spot prawns in a glass bowl with a damp paper towel draped on top (no ice!). Spot prawns also don't have to be de-veined, so it's as simple as placing them into the fridge!

How long will they be good for?

Make sure to immediately unpack them, and do not store them in standing water. Spot Prawns are best if consumed within 24 hours after receiving them. You can freeze them if you'd like to eat them later and de-thaw them for 6-12 hours in the fridge prior to consumption.

How do I prepare them?

Just watch this quick video from our co-founder, Jeff!

For Crabs

For refrigerator storage, we suggest placing fresh crabs in a glass bowl with a damp paper towel draped on top (no ice!). 

How long will they be good for?

Make sure to immediately unpack them, and do not store them in standing water. Crabs are best if consumed within 24 hours after receiving them. You can freeze them if you'd like to eat them later and de-thaw them for 6-12 hours in the fridge prior to consumption.

For Lobster

For refrigerator storage, we suggest placing fresh lobsters in a glass bowl with a damp paper towel draped on top (no ice!). 

How long will they be good for?

Make sure to immediately unpack them, and do not store them in standing water. Lobster are best if consumed within 48 hours after receiving them. You can freeze them if you'd like to eat them later and de-thaw them for 6-12 hours in the fridge prior to consumption.

For Oysters, Mussels, & Clams

Oysters, clams, and mussels are incredibly resilient and the best way to keep them is in a (large) bowl in the refrigerator. The less you handle them the happier and longer they will live! So take them out, rinse them if you want and then get them straight into the fridge. Never store them in standing water.
Remember: dead shell fish have a very “unique” aroma. If the shellfish begin to smell strongly, they most likely should be discarded.

For Oysters

If cared for properly, oysters can stay in the fridge for 10 days (because they're so fresh!). It’s not uncommon for oysters that have been stored properly to last a month or more out of water. Do not put them in the freezer. The easiest way to tell if an oyster is still alive is to check if the shells are still closed tightly. If you see any oysters that have opened, give them a quick knock on the counter. If they close back up, they're alive and well. If they remain open, you'll want to discard them. Once cooked, you know they are finished and ready to eat when they open up! They do not need to be purged, as this is done for you by the harvester.

How do I shuck oysters?

It’s all about small movements (see video below). Put controlled pressure into the hinge of the oyster to pry it open. But most important BE SAFE! If you don't have a shucking knife, watch our Instagram to see a creative way to open an oyster without a shucking knife.
Shucking An Oyster:

For Clams

Our clams are good to eat raw anytime within the next 7 days, or 10 if you plan to cook them. They do not need to be purged, as this is done for you by the harvester. 

For Mussels

Mussels should be consumed within 72 hours of arrival. A live mussel or oyster is always closed up. If they remain open, you'll want to discard them. Once cooked, you know they are finished and ready to eat when they open up! They do not need to be purged, as this is done for you by the harvester.

For Finfish

Finfish are good for 2-5 days in the fridge before they should be frozen for later consumption. This time frame is the same for fillets or whole fish. Finfish are ready to cook upon arrival, whether cooked as whole fish or as fillets. When freezing, whole fish should be frozen whole rather than after preparation.

For Shrimp

As with all seafood the most important advice we can give is: the less you handle your seafood the better it will keep!

The Vogelsong family made a significant investment into onboard freezing equipment. This enables them to preserve the shrimp at the peak of quality.

Immediately unpack your shipment and place what you expect to eat within the next five (5) days in the refrigerator and the rest should go directly into the freezer and will be good for 35 days.

For the product you’re putting into the refrigerator I find the best way to handle them is to place them in a casserole dish on top of paper towels (to absorb any moisture) and then covered with clingwrap. Then just put them into the coldest area of your refrigerator until you’re ready to eat them.

For Caviar

As with all seafood the most important advice we can give is: the less you handle your seafood the better it will keep!

Immediately unpack your shipment and place the jars or tins into the refrigerator. If kept properly in the refrigerator you’ll be able enjoy it over the course of the next 3 weeks. Or all in one sitting. No judgement here. Just don’t freeze it!

For Trout

As with all seafood the most important advice we can give is: the less you handle your seafood the better it will keep!

The trout has been frozen on the same day as harvest which enables them to preserve the trout at the peak of quality.

Immediately unpack your shipment and place what you expect to eat within the next three (3) days in the refrigerator and the rest should go directly into the freezer and will be good for 35 days.

For Tuna

As with all seafood the most important advice we can give is: the less you handle your seafood the better it will keep!

Immediately unpack your shipment and place what you expect to eat within the next three (3) days in the refrigerator and the rest should go directly into the freezer and should be good for 35 days.

I find that the best way to ensure maintaining quality of the Tuna for both the refrigerator and the freezer is to wrap it tightly in cling or saran wrap. Open air will dry out the fish and cause it to breakdown much faster.

For Scallops

As with all seafood the most important advice we can give is: the less you handle your seafood the better it will keep!

Immediately unpack your shipment and place what you expect to eat within the next three (3) days in the refrigerator and the rest should go directly into the freezer and should be good for 35 days.

I find that the best way to ensure maintaining quality of the Scallops for both the refrigerator and the freezer is to wrap it tightly in cling or saran wrap or to seal in a ziplock bag after trying to remove as much air as possible. Open air will dry out the scallops and cause it to breakdown much faster.

Another option for refrigerating scallops is to place them in on a plate and then cover and seal them tightly with cling or saran wrap. Again, the primary goal is to keep them from drying out.