At City Seafood, we’re committed to delivering “Always fresh. Always on time. Always CITY.” That means from the moment your order leaves our hands to when it reaches your door, quality and freshness are our top priorities.

Once your seafood arrives, a little care on your part goes a long way. Here’s how to maximize freshness and quality, with practical tips for some of our most popular a‑la‑carte items.

1. The Basics: Cold, Dry & Separate

Before diving into individual seafood items, keep these fundamentals in mind:

• Keep it cold: Store seafood in the coldest part of your fridge (ideally ~32°F). Use ice or ice packs if possible.
• Avoid excess moisture: Water and melting ice in direct contact with seafood accelerates spoilage.
• Use within the optimal window: Most fresh fish should be used within 1–2 days of delivery.
• Prevent cross-contamination: Keep raw seafood separate from ready-to-eat foods and use clean utensils and cutting boards.

2. Item-by-Item Storage Tips

a. Scottish Salmon

• Pat the fillet dry and place it in a shallow container over crushed ice.
• Keep the fish in the coldest part of your fridge.
• Use within 2 days for best flavor; freeze if necessary in airtight packaging.

b. Ocean Scallops

• Remove from packaging if there’s excess liquid and gently dry.
• Store in a zip-top bag or container on a bed of crushed ice.
• Use within 1–2 days. Freeze tightly if not used promptly.

c. Snow Crab Legs

• Keep sealed or tightly covered in the fridge; use within 2–3 days once thawed.
• Thaw frozen crab legs overnight in the fridge, not at room temperature.

d. Bluepoint Oysters on the Half Shell

• Store live oysters in a shallow pan covered with a damp towel — do not submerge in water.
• Use within 3–7 days, depending on species and storage.
• Shucked oysters should be kept in a sealed container and used within 3 days.

e. Peeled Deveined Shrimp

• Keep in original packaging or a zip-top bag with excess air removed.
• Place on ice in the fridge and use within 2 days.
• Freeze for longer storage; thaw in the fridge overnight or in cold water if short on time.

3. Quick Checklist for Freshness on Arrival

1. Unpack immediately and inspect seafood.
2. Transfer to fridge or freezer before unpacking other groceries.
3. Use ice or ice packs to maintain optimal temperature while unpacking.
4. Dry fillets gently and place on ice if possible.
5. Keep shellfish cool in proper containers and avoid letting them sit in melted water.
6. Label frozen items with the date and follow “first in, first out.”
7. Discard any seafood that smells off, has dull flesh, or for shellfish, shells that don’t close when tapped.

4. Why Proper Storage Matters

Following these storage practices helps you:

• Preserve flavor and texture of premium seafood.
• Reduce food waste and save money.
• Ensure food safety and minimize spoilage risk.
• Honor the journey your seafood has taken from catch to your kitchen.

5. Final Thoughts

Your City Seafood order deserves the best care, a little attention goes a long way. Proper storage ensures you enjoy Scottish Salmon, Ocean Scallops, Snow Crab Legs, Bluepoint Oysters, and Peeled Shrimp at their absolute freshest.

Questions about handling or storage? Reach out — we’re happy to help.

Happy cooking & enjoy your fresh catch!