FAQ

Q. How can I be sure I’m always buying the freshest seafood?

A. We do our best to make sure all of our products are in their best quality.

From the moment a product enters our warehouse, to when we deliver to your restaurant, we make sure everything is in their highest quality. We do not sell any product that is not up to standard. You can learn about our product quality control here.

You may want to judge our seafood freshness quality first-hand regardless of our standards. The best way to do that is to learn the meaning of fresh fish, which you can do here.

Q. Is fresh seafood better than frozen?

A. Not necessarily. Both fresh and frozen products can be of high or poor quality.

Frozen seafood is often superior to its fresh counterpart when the product is harvested in a remote location and spends several days getting to the store for sale. Frozen is often preferred for fish caught by boats that spend a week or two at sea, because the frozen fish is better quality than the fish caught early in the trip and stored in the hold until the boat returns to port.

Q. What is the best-quality seafood — F.A.S. (Frozen At Sea), previously frozen or fresh?

A. Product quality depends on the fish species, time between harvest and freezing, travel distance to the store and temp since harvest.

Ideally, fish that is going to be frozen should be processed into its final form and frozen as quickly as possible under sanitary food handling conditions to as low a temperature as possible.

The freezing and storage temperature should be a minimum of 0 degrees F and preferably minus 20 to minus 30 degrees F.

Ideally, fresh product is handled properly from harvest throughout the distribution process and kept at 32 degrees F. The shelf life varies by species and handling. New England Groundfish, for example, that is good quality and held at 32 degrees F should be fresh for 14 days.

Q. I want to buy my fish now and cook it later. Will it still be safe to eat if it’s stored in the refrigerator?

Yes, but only up to 1-2 days.

Keep the fish only one to two days from purchase in the refrigerator storing it as close to 32 degrees F as possible. Most home refrigerators operate at 40 degrees F, which will cause the product to deteriorate.

Q. What fish are highest in Omega-3 fatty acids?

A. Swordfish, Atlantic Salmon, Silver Perch, Western Blue Grouper, Black Oreo, Blue Mackerel, Spanish Mackerel, and Gemfish are all common fish that are high in Omega-3.

Shellfish generally aren’t as high in Omega-3s as the above fish, but the ones with the highest levels include Oysters, Mussels, Squid and Blue Crabs. All fresh fish is nutritious, and many are a good source of omega-3 oils even if not as rich in them as those listed above, so eat a wide range of different seafoods and other natural foods to ensure a balanced diet.


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