Seafood & Caviar Care
Upon Delivery, all Caviars and Perishable Seafood should be immediately refrigerated.
Fish and fillets should be stored in the coldest part of the refrigerator. It is recommended that for optimal quality it is prepared as soon as possible. However, due to the quality of our seafood most items will remain excellent for up to 3 days after receipt. Some sources recommend wrapping fish/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 and that the ice must be replenished as it melts and breaks down.
Shellfish and Lobster
Product is live. Store in refrigeration upon receipt, covered in seaweed (included in shipment), damp towels or paper. DO NOT store in fresh water or ice. Do not store in air tight plastic containers or bags. Live Lobsters should be cooked within 24 hours of receipt.
Product is live. Healthy mussels will be open slightly – to check if they are alive, simply tap on the shell and they should slowly close. Discard mussels that have broken or still remain open after being tapped together. Store in refrigeration upon receipt, preferably in a mesh bag, covered in damp towels or paper. DO NOT store in fresh water or ice. Do not store in air tight plastic containers or bags. DO NOT eat any cooked mussels whose shells remain closed. Best when prepared day of arrival.
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 fresh water or ice. Do not store in air tight plastic containers or bags. Best when prepared day of arrival.
Product is live. Discard oysters that have broken or still remain open after pressing on their shell. Store in refrigeration upon receipt, covered in damp towels or paper, preferably so they lie flat. DO NOT store in fresh water or ice. Do not store in air tight plastic containers or bags. Best when prepared day of arrival, oysters will live up to 5 days in refrigeration.
Live Shellfish should not be frozen.
Fresh Fish/Fillets can be frozen if necessary. 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 6 months but is optimal at 3 months. For best results, fish should be thawed in refrigeration 1-2 days prior to use; do not thaw at room temperature or in a microwave as it will greatly diminish quality.
Caring for Caviar
Caviar should be kept in the coldest part of your refrigerator and should never be frozen. It will remain optimal in the coldest part of your refrigerator unopened for 4-6 weeks and once opened for 3 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 as the quality will not be jeopardized when intended for multiple experiences.
Allow refrigerated caviar to sit (unopened) at room temperature for 5-10 minutes prior to serving. Traditionally caviar is served in a two-piece service set, the top holding the delicate eggs and the bottom containing 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 to not break any of the eggs, and then covered with plastic wrap pressing down ever so 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 as 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 on boiled petit potatoes.