Want to know more about the seafood you love? Check out our Fun Fast Fish Facts. These aren’t fish tales – they’re tasty, bite-sized bits of knowledge about the seafood you love (and love to eat!). It’s brain food about the food that’s good for your brain!


Seafood is best cooked fresh or within two days of purchase.

Always keep seafood cold. Do not leave seafood unrefrigerated or iced for a long period of time.

As soon as possible refrigerate your seafood purchase at 32 degrees or below.

To store fresh fish, remove from its package, rinse under cold water and pat dry with paper towels. Pack in ice, cover securely, and refrigerate.

If your fish has a fishy or ammonia smell after being rinse, it should be discarded.

Oysters, scallops, and clams should be stored in a refrigerator at 32 degrees or about.


For best results, package in separate containers and surround the containers with ice.

Scallops, mussels, clams, and oysters in the shell should be cleaned before opening or cooking.

Clean scallops, mussels, clams and oysters by running them under cold water and scrubbing the outside.  

If you will not be using the fish within a day or so, it’s best to freeze it immediately.

To freeze your seafood, wrap fish tightly, removing all air, and wrap tightly in aluminum foil.

Store frozen fish and seafood at 0 degrees or below.

For best quality of fish frozen at home, use within two weeks.

Always thaw fish and seafood in the refrigerator.


Like a lot of people, you might worry that you can’t cook fish like your favorite restaurant chef. But we’re here with the best tips and tricks to make your meal prep a (sea!) breeze. These recipes, developed by our own chef, are designed to help you create easy, tasty dishes from our fresh, healthy seafood.

Creole Blackened Salmon

Grilled Tuna with Puttanesca Relish

Spiced Gravlax

Pan Seared Tilapia