Storage & Expiry

Raw Fish and Shellfish should be kept in the refrigerator (4.4 °C or less) for only 1 or 2 days before cooking or freezing.

After cooking, store seafood in the refrigerator for up to 3 days. 

For best quality preservation when storing, freeze cooked fish for up to 3 months and raw fish for up to 6 months at -18 °C or less.

Seafood should never be left out for over two hours.

Disclaimer: The company is not responsible for spoilage due to incorrect storage of the products after delivery.