You have received your fish. What do you do with it now?
1. Open the box and remove the clear plastic pouch containing your shipping documents - It contains your itemised invoice so that you can check your order.
2. If there appears to be any external damage to your box, please sign for it as “damaged”, if however, it is damaged but was delivered without being signed for, please inform us as soon as possible.
3. Unpack your box, checking the items on your invoice, and put the contents straight into your fridge or freezer, after packing in portions, as per the instructions below.
4. Recycle, re-use or discard the packaging. A handy “how to” guide is included in your shipping documents pack.
Recommended storage of your fish
- Live lobsters: Store in the bottom of the fridge covered with a damp cloth. If they have expired during the journey, cook immediately then treat as with cooked lobster.
- Cooked lobster & crab: Store in the fridge & eat within three days or freeze immediately if you want to eat it later.
- Live cockles, clams & mussels, oysters: Remove bubble wrap & store in the bottom of the fridge no lower than 4°C (Oysters need to be cupped side down) and cover with a damp cloth. DO NOT immerse in water. Discard cockles, clams & mussels that do not close when tapped sharply once they are at room temperature (More Info). Cook within 24 hours, discarding any that have not opened and either eat or freeze. Oysters are usually eaten raw, but you can also cook them with a range of toppings.
- Fresh fish: Store in fridge & eat within three days or freeze immediately if you want to eat it later.
- Frozen fish & shell fish: Put in freezer as soon as possible. The fish may appear a little soft to the touch, but with our new gel-pack system it should reach you at or below 0°C and is safe to freeze.. (More Info) If the fish has completely thawed and is still below 4°C, place at the bottom of the fridge and cook within 24 hours
Once fully cooked, foods can be frozen and used within one month to obtain the maximum taste and nutrition. The recommended frozen shelf life for fish and shellfish in a domestic freezer* is
Oily fish (including herring and salmon): 4 months
White fish, (including cod and haddock): 8 months
Flat fish, (including sole and plaice): 10 months
Prawns, lobster, crab: 6 months
Clams, oysters: 4 months
*Source: Leeds University
OTHER COMMON QUESTIONS