Here are a few tips for preparing, serving, and freezing your fresh fish. We hope you find them useful!

Handling/preparing your fresh fish and shellfish:

  • Upon arrival of your order, it is essential you place your seafood in the refrigerator to ensure freshness. If your fish is not consumed within two days of your order, we suggest freezing it. (Please see below for freezing instructions) 
  • Our shrimp is frozen on the boat, so it will not hurt to place it in the freezer until you plan on cooking it. To thaw your shrimp, place them in a bowl of cold water. To expedite the process, a bowl of running water in the sink is the easiest way!
  • When it is time to eat, we suggest rinsing off fillets and lobster tails in a bowl of water. Adding salt to the water is recommended, as tap water can damage the texture of fresh fish. Next, pat the fish dry with a paper towel, and double check for bones. We are very thorough in our filleting process, but it does not hurt to double check for bones.
    Cooking suggestions

    It is important to remember that fresh fish does not need much to make it taste excellent. We recommend a little bit of your favorite seasoning.  Check out the table below for some cooking suggestions.

    Type/Texture Skillet Grill Bake/Broil Fry Steam Smoke
    Shrimp/Lobster X X X X X
    Thin/Delicate Fillets (Hogfish, Lionfish, Snapper) X X X
    Thick, Flaky Fillets (Grouper, Tilefish, Snapper) X X X X
    Hearty Fillets (Amberjack, Mahi, Tuna, etc) X X X X
    Steaks (Swordfish, Cobia, Kingfish, etc) X X X

    Ceviche/Raw - Prior to consuming raw fish, we recommend flash freezing it to kill any bacteria. To do this, simply put the fish in a plastic ziplock bag and into the freezer for 10 minutes.  Then consume it immediately. 

    Stone Crab - Our Stone Crab claws will arrive to you already cooked. It is essential to keep them chilled until it is time to eat them. We recommend eating them within 3 days, however freezing is an option. 

    Lobster - The easiest way to prepare your lobster tail, is to take a pair of kitchen sheers and cut the topside of the shell right down the middle. This will butterfly the lobster tail, making cooking and pulling the meat out of the shell much easier!  

    Shrimp - After thawing your shrimp, we recommend using a shrimp peeler/deveiner to assist in peeling. These can be found at any grocery store and are very inexpensive. Otherwise, we recommend carefully using a knife to peel the shrimp and pull out the vein before cooking them. 


    Freezing your fish/lobster

    If you are unable to consume your fish or lobster within two days of receiving, properly freezing for a later date is a good option! Vacuum sealing is the best option. However, you can also portion up your fillets, and add to a plastic ziplock freezer bag. Then add enough water in the bag to fully cover the fillets. We also suggest adding some salt to the water to help protect the texture of the meat. After this, it is ready to go in the freezer where it will last up to a year using this method. Freezing lobster tails can be done the exact same way.

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