Seafood & Caviar Care
Upon delivery, all Caviar and Perishable Seafood should be immediately refrigerated.
Fish and fillets should be stored in the coldest part of the refrigerator. It is recommended, for the optimal quality, that it is prepared as soon as possible. However, most items remain excellent for up to three days after receipt due to the quality of our seafood.
Some sources recommend wrapping fish or fillets in plastic and placing them in crushed ice. If you elect to use this method, please note that the flesh should not come in direct contact with the ice itself. The ice must be replenished as it melts and breaks down.
Shellfish & Lobster
The product is live. Store in refrigeration upon receipt, covered in seaweed, included shipment, damp towels, or paper. DO NOT store in freshwater or ice. Do not store in air-tight plastic containers or bags. Live Lobsters should be cooked within 24 hours of receipt.
The product is live. Healthy mussels will be open slightly. To check if they are alive, tap on the shell. They should slowly close. Discard mussels that have broken or remain open after being tapped together. DO NOT eat cooked mussels whose shells remain closed.
Refrigerate upon receipt, preferably in a mesh bag, covered in damp towels or paper. DO NOT store in freshwater or ice. Do not store in air-tight plastic containers or bags. Best when prepared day of arrival.
The product is live. Discard clams that have broken or are open. Store in refrigeration upon receipt, covered in damp towels or paper.
DO NOT store in freshwater or ice. Do not store in air-tight plastic containers or bags. Best when prepared day of arrival.
The product is live. Discard oysters that have broken or remain open after pressing on their shell. Refrigerate upon receipt, covered in damp towels or paper, preferably, so they lie flat. Oysters will live up to five days in refrigeration.
DO NOT store in freshwater or ice. Do not store in air-tight plastic containers or bags. Best when prepared on the day of arrival.
Live Shellfish should not be frozen. Fresh Fish or Fillets can be frozen if necessary. The best practice is to vacuum seal and freeze immediately upon receipt. Freezer bags are acceptable for short-term storage. Press all the air out to minimize the risk of freezer burn.
Fish should be consumed no later than six months but is optimal at three months. For best results, fish should be thawed in the refrigerator for 1-2 days before use. Do not thaw at room temperature or in a microwave, as it will significantly diminish quality.
Caring for Caviar
Caviar should be kept in the coldest part of your refrigerator. It should never be frozen. It will remain optimal in the coldest part of your refrigerator, unopened for 4-6 weeks, and once opened for three days. Air is caviar’s number one enemy.
Ideally, it is best to purchase containers in increments you will consume in a single sitting. Thus, you may want to consider a couple of smaller tins rather than one larger one. The slight cost difference buying this way is money well spent. The quality will not be jeopardized when intended for multiple experiences.
Allow refrigerated caviar to sit unopened at room temperature for 5-10 minutes before serving. Traditionally, caviar is served in a two-piece service set. The top holds the delicate eggs, while the bottom contains shaved ice.
Using the bowl of your choice, gently transfer the caviar from its tin and nestle the bowl over ice to remain chilled throughout your indulgence. If you have purchased more than you are serving, the remaining caviar should be softly spread flat, taking care not to break any of the eggs, then covered with plastic wrap pressing down gently on the top, so there is no air space between the eggs and the wrap. The remaining caviar should be consumed within the following three days.
Caviar can be enjoyed in numerous ways. For an unadulterated experience, use a mother of pearl utensil. The use of metal utensils will detract from the caviars true essence on your pallet. Consider serving caviar on blinis with Crème Fraiche, thin toast points lightly coated with sweet butter, or boiled petit potatoes.