COPPER RIVER IS HERE!

Est. 1911
Box

SEAFOOD HANDLING & PREPARATION

HOW TO MAKE THE MOST OUT OF YOUR FRESH FAVORITES

The most important advice we give is: the less you handle your seafood the better! Below you'll find simple instructions and short videos that explain best practices on how to handle, prepare, and properly store your fresh seafood.
 How should I store freshly frozen crab?

Keep crab frozen at 0°F (−18°C) until ready to use. Do not refreeze crab that has already thawed.

How do I thaw frozen crab safely?

Thaw crab in the refrigerator overnight for best results. For quicker thawing, place the crab in a sealed bag under cold running water. Avoid thawing at room temperature.

How long can I keep frozen crab?

Properly stored, frozen crab can last 2–3 months. Check the “use by” date on the package for guidance.

Do I need to cook crab before eating?

Yes. Even though the crab is frozen, it must be fully cooked before consuming.

How do I cook freshly frozen crab?

You can boil, steam, or bake crab. Cooking times vary by type and size:

Whole crab (1–2 lbs): Boil or steam 12–18 minutes after water is boiling/steam starts

Pre-cooked crab: Steam gently for 5–10 minutes until warmed through Crab is ready when the meat is opaque and shells turn bright.

Can I use the shells?

Yes! Save crab shells to make flavorful stock, bisques, or sauces.

How should I store cooked crab?

Refrigerate cooked crab in an airtight container for up to 2 days. For longer storage, freeze meat in airtight containers for 2–3 months.

Can I season crab before cooking?

Yes! Use melted butter, herbs, spices, or Old Bay seasoning. Keep seasonings moderate to highlight the natural crab flavor.

How do I know if frozen crab is still good?

Check for ice crystals, freezer burn, or off smells. Properly frozen crab should smell like the ocean, not sour or ammonia-like.

How should I store whole fish when it arrives?

Keep whole fish cold in the refrigerator at 32–38°F (0–3°C). Store on ice or in a shallow dish to catch any liquid. Consume within 1–2 days for best freshness.

How do I know if whole fish is fresh?

Fresh fish should have:
- Clear, bright eyes (if head is included)
- Firm, shiny flesh
- A clean, ocean-like smell (not sour or fishy)

Can I freeze whole fish?

Yes. Wrap tightly in plastic wrap or vacuum-seal and freeze at 0°F (−18°C). Thaw in the refrigerator before cooking.

 Do I need to clean whole fish before cooking?

Yes. Rinse under cold water and pat dry. Our whole fish is shipped cleaned by our fish mongers

How should I cook whole fish?

Whole fish can be baked, grilled, steamed, poached, or pan-fried. Cooking time depends on size; a general rule is 10 minutes per inch of thickness at the thickest part. Fish is done when flesh is opaque and flakes easily with a fork.

Can I season whole fish before cooking?

Yes! Use spices, herbs, citrus, garlic, olive oil, or all of the above. Season inside the cavity for maximum flavor.

Can I eat the skin of whole fish?

Yes. Fish skin is edible and can become crispy when cooked properly.

How should I store leftover cooked whole fish?

Refrigerate in an airtight container for up to 2 days. For longer storage, remove meat from the bones and freeze for up to 2–3 months.

Are there any safety tips for handling whole fish?

Wash hands, cutting boards, and knives thoroughly after handling raw fish. Keep raw fish separate from other foods to prevent cross-contamination.

How should I store shrimp when I receive them?

Keep shrimp cold in the refrigerator (32–38°F / 0–3°C) and consume within 1–2 days for best freshness. If frozen, store them in the freezer at 0°F (−18°C) until ready to use.

How do I know if shrimp are fresh?

Fresh shrimp should smell like the ocean, not fishy or sour. The shells should be firm, translucent, and moist.

Do I need to thaw frozen shrimp before cooking?

Yes, for best results. Thaw shrimp in the refrigerator overnight or under cold running water for quicker thawing. Avoid using warm water—it can partially cook the shrimp and affect texture.

Should I peel and devein shrimp before cooking?

Peeling is optional, depending on your recipe. Deveining (removing the digestive tract) improves taste and appearance. For shrimp cooked in shells (like shrimp boils), you can leave them on.

How should I cook shrimp?

Shrimp cook very quickly—usually 2–4 minutes per side, depending on size. They are done when they turn pink and opaque, with a firm texture. Overcooking makes shrimp rubbery.

Can I eat shrimp raw?

Only if the shrimp are specifically labeled as “sushi-grade” and handled properly. Raw shrimp carry a risk of foodborne illness, so it’s safest to cook them fully.

Can I freeze shrimp?

Yes. Store peeled or unpeeled shrimp in airtight containers or vacuum-sealed bags. Label with the date; best use is within 3–6 months for optimal flavor.

How do I safely handle shrimp shells and waste?

Compost shells if possible or discard in the trash. Avoid leaving shrimp waste at room temperature, as it can spoil quickly.

How should I store smoked salmon?

Keep smoked salmon refrigerated at 32–38°F (0–3°C). Once opened, consume within 5–7 days. Unopened vacuum-packed packages can typically last 2–3 weeks.

While these questions reference smoked salmon, the same care, handling, and storage guidelines generally apply to other smoked seafood products too — including smoked mussels, smoked scallops, smoked trout, smoked sablefish, and more.

Can I freeze smoked salmon?

Yes! Smoked salmon can be frozen for 2–3 months. Freeze in its original vacuum sealed packaging or freezer grade bags. Thaw in the refrigerator, not at room temperature, to preserve flavor and texture.

While these questions reference smoked salmon, the same care, handling, and storage guidelines generally apply to other smoked seafood products too — including smoked mussels, smoked scallops, smoked trout, smoked sablefish, and more.

Do I need to cook smoked salmon?

No, smoked salmon is fully cured and ready to eat straight from the package. It’s safe to enjoy cold or at room temperature.

While these questions reference smoked salmon, the same care, handling, and storage guidelines generally apply to other smoked seafood products too — including smoked mussels, smoked scallops, smoked trout, smoked sablefish, and more.

How should I serve smoked salmon?

Smoked salmon is traditionally served on bagels or crackers as a light meal or appetizer. You can also use it in pasta, omelets, sandwiches, salads, it’s also spectacular on pizza!  Since it’s already fully cooked and ready to eat, you only need to heat it gently if desired.

Smoked seafood is incredibly versatile. Serve chilled on a charcuterie board, flake into dips and spreads, toss into pasta, layer onto crackers, or enjoy straight from the package (we won’t judge).

Can I eat smoked salmon if I’m pregnant?

Our hot smoked salmon varieties are generally safe to consume during pregnancy as these products are smoked at a higher temperature, killing parasites and resulting in a more robust flavor and a meaty, flaky texture.  Cold-smoked salmon (also called Lox) is generally safe when properly stored, but some prefer it cooked to reduce any risk of Listeria. Pregnant individuals should always consult their healthcare provider.

While these questions reference smoked salmon, the same care, handling, and storage guidelines generally apply to other smoked seafood products too — including smoked mussels, smoked scallops, smoked trout, smoked sablefish, and more.

How long does smoked salmon stay fresh after opening?

Once opened, keep it tightly wrapped in plastic wrap or in an airtight container in the refrigerator. Consume within 5–7 days.

While these questions reference smoked salmon, the same care, handling, and storage guidelines generally apply to other smoked seafood products too — including smoked mussels, smoked scallops, smoked trout, smoked sablefish, and more.

Does smoked salmon need to be rinsed before eating?

No. Rinsing is not necessary and may reduce flavor. All of our smoked salmon products are shipped fresh and ready to eat!

While these questions reference smoked salmon, the same care, handling, and storage guidelines generally apply to other smoked seafood products too — including smoked mussels, smoked scallops, smoked trout, smoked sablefish, and more.

Can I use smoked salmon in cooking?

Absolutely! Smoked Salmon is an excellent way to add flavor and quality protein to any dish! You can check out a few of our favorite recipes.

Why does my lobster tail meat look discolored? Is it safe to eat?

Lobster tail meat can sometimes appear discolored due to natural factors like the lobster’s stage of molting or variations in diet and environment. Like many species, lobsters can show subtle color differences that don’t indicate spoilage. As long as the meat doesn’t have a strong ammonia or bleach-like odor, it is generally safe to cook and eat.

How do I cook lobster?

Lobster can be boiled, steamed, poached, grilled, or broiled in the oven. Cook until the shell turns bright red and the meat is opaque and firm. Cooking times vary by size:

- 1 lb: 8–10 minutes boiling

- 1.5–2 lb: 12–15 minutes boiling Adjust steaming times similarly.

How do I safely handle cooked lobster?

Use tongs or gloves to remove the shell and avoid pinches from claws. Cooked lobster can be served hot, chilled, or used in salads, rolls, or pasta.

Can I eat lobster raw?

No. Lobster must be cooked before eating to avoid the risk of foodborne illness.

How should I store leftover cooked lobster?

Refrigerate cooked lobster in an airtight container for up to 2 days. For longer storage, freeze in airtight containers for 2–3 months.

Can I use the lobster shells?

Yes! Lobster shells can be saved to make flavorful stock for soups, bisques, or sauces.

How should I store live lobster?

We don't sell live lobsters... but if one somehow claws its way into your kitchen, here's how to keep it fresh until cook time. Keep live lobsters in the coldest part of your refrigerator (32–40°F / 0–4°C). Store them in a breathable container, like a paper bag or container covered with a damp cloth. Do not store them in freshwater or sealed plastic, as they need air to survive.

How long can I keep live lobster before cooking?

We don't sell live lobsters... but if one somehow claws its way into your kitchen, live lobsters are best cooked within 24–48 hours of purchase. The sooner, the better for flavor and quality.

Can I freeze lobster?

We don't sell live lobsters... but if one somehow claws its way into your kitchen, live lobsters should not be frozen. Cooked lobster meat or tail can be frozen for 2–3 months in an airtight container or vacuum-sealed bag. Thaw in the refrigerator before use.

How should I store my shellfish when they arrive?

Keep your shellfish in the coldest part of your refrigerator (32–38°F / 0–3°C). Store them in a large bowl or unsealed container—avoid lids and airtight bags. Cover with damp newspaper or paper towel to maintain moisture. Consume within 1–2 days for best freshness.

How do I know if my shellfish are still good?

Live shellfish should have tightly closed shells or close when tapped. Discard any with cracked or open shells that don’t close when tapped. Fresh shellfish should smell like the ocean—not intensely fishy or sour.

Do I need to clean shellfish before cooking?

Yes! Scrub the shells under cold running water to remove dirt, sand, or debris. Mussels and clams may also need to be “purged” by soaking in salted water for 20–30 minutes to expel sand.

Should I remove the beard from mussels?

Yes. The “beard” (fibrous threads) should be pulled off before cooking. Simply tug it toward the hinge of the shell.

How should I cook shellfish?

- Oysters: Serve raw on the half shell. The can also be baked, grilled, or cooked into soups and chowders.

- Mussels: Steam with a small amount of liquid (water, wine, or broth) for 5–7 minutes until shells open.

- Clams: Steam or boil until shells open, usually 5–10 minutes. Discard any that do not open.

Can I eat shellfish raw?

Only if they are fresh and handled properly. Raw shellfish carry a risk of foodborne illness, especially for people with weakened immune systems. Always follow safe handling practices.

Can I freeze shellfish?

Yes, but it’s best for short-term storage. Freeze in an airtight container or vacuum-sealed bag. Oysters, mussels, and clams can lose texture after thawing, so freezing is best when cooking later.

How do I dispose of shellfish safely?

Discard shells in the trash. Do not put live shellfish back into waterways—they can disrupt local ecosystems.

Pro Tip:

KEEP THEM COLD, COVERED, AND HANDLE AS LITTLE AS POSSIBLE.

Pro Tip:

KEEP THEM COLD, COVERED, AND HANDLE AS LITTLE AS POSSIBLE.

Pro Tip:

KEEP THEM COLD, COVERED, AND HANDLE AS LITTLE AS POSSIBLE.

Pro Tip:

KEEP THEM COLD, COVERED, AND HANDLE AS LITTLE AS POSSIBLE.

Pro Tip:

KEEP THEM COLD, COVERED, AND HANDLE AS LITTLE AS POSSIBLE.

Pro Tip:

KEEP THEM COLD, COVERED, AND HANDLE AS LITTLE AS POSSIBLE.