You picked up the freshest catch — here's how to keep it that way until it hits the pan.
Fresh seafood should stay between 32–38°F. Store it in the coldest part of your fridge — usually the back of the bottom shelf — ideally on a bed of ice in a shallow pan.
Use fresh fillets within 1–2 days. Keep them in their wrapping until you're ready to cook. For longer storage, wrap tightly in plastic and freeze for up to 3 months.
Live shellfish need to breathe! Never store them in sealed plastic or fresh water. Keep them in a bowl covered with a damp cloth in the fridge and use within 2–3 days.
Thaw overnight in the fridge — never on the counter. In a pinch, seal in a bag and submerge in cold water for 30–60 minutes. Cook immediately after thawing.
Questions? Ask us at the market stall or reach out anytime — we love talking fish. 🐟