How to store your fish

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You have received your fish. What do you do with it now?

1. Remove the Documents Enclosed envelope from the top of the box. It contains your itemised invoice so you can check your order.

2. Any external damage to your box, please sign for it as damaged, but if it was left without a signature, 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 in the instructions below.

4. Dispose of the remaining ice. It can be safely disposed of on your garden soil as we use drinking water to make the ice.

5. We can't re-use the boxes as they have been used for food, and the environmental cost of returning it is far higher than it is if it is recycled by our customers. They make ideal cool boxes for that trip to the supermarket, or picnic, but most of our customers use them in the garden as propagation boxes or cold frames with a bit of clear polythene film over the top to protect the tender plants - or just as filler in pots to aid drainage. (We have one in the garden with a brick on top to give hedgehogs somewhere to hibernate.)

Recommended storage of your fish

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