The safest, most foolproof way to defrost your fish is under refrigeration. Most of our seafood will thaw completely within 24 hours. Once your fish is thawed, drain any excess liquid, give it a gentle rinse under cold water, pat it dry with a paper towel, and cook right away.

What if you don't have 24 hours to thaw your fish? In that case, try our Quick Thaw Method.

For reasons of food safety and quality, never defrost your fish in the microwave, or on the counter.

Check out our primer on cooking fish and how to know when it's done.

We're glad you ask. Click here for our tips on crispy skin and preventing curling.

Here is our post on air-frying fish.

Check out this interactive recipe from our innovative friends at Larabee, as well as these additional tips on how to deep-fry and pan-fry your fish.

Check out our post on grilling fish.

Glad you asked! Here is how.

The term “Sushi Grade” is tossed around frequently, and there are no regulations and standards regarding the use of that term. However, it’s generally used to describe fish of the finest quality and freshness. So in the most used sense of the phrase, yes, Sea to Table fish is sushi grade. But can you eat your Sea to Table fish raw? The answer again is yes (with some important caveats we’ll get to in a minute). FDA guidelines for fish sold for raw consumption be frozen under one of the following conditions to kill any parasites:

• -4°F (-20°C) or below for 7 days (total time)
• -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours
• -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours

Sea to Table’s seafood offerings are flash-frozen, at temperatures as low as -40°F, on the fishing boat or at the dock, eliminating the (very, very small) risk posed by unfrozen fish. But speaking of risk, the most dangers of eating raw fish are created in the home kitchen itself. To avoid cross-contamination and bacteria, always work with scrupulously clean and sanitized equipment, and keep your fish cold… temperature abuse is your biggest risk.

Need ideas for what to do with your raw fish? You could serve it as sashimi, thinly sliced, with a little soy and some wasabi. Or serve it as crudo, with some good olive oil and a finishing salt. Or, if you want a more defined recipe, why not try our gravlax or poke?

Albumin is a natural protein that lives in fish in liquid form and appears when the muscle fibers are heated and they contract, pushing out the white-colored protein. It is perfectly safe to eat, but unsightly. Learn how to eliminate it when cooking salmon.

All of the fish we ship to home delivery customers has been flash-frozen, eliminating any potential parasites. Nonetheless, all seafood, regardless of the source or how it’s treated, may contain bacteria that could cause illness if mishandled or cooked improperly. For your protection, the fish should be kept frozen until you intend to defrost and prepare it right away. Always keep the fish either refrigerated or frozen, and keep it separated from other foods you might be working with. Wash all working surfaces (including cutting boards), utensils and hands after touching raw seafood. Cook thoroughly and refrigerate leftovers immediately after your meal.

Cardboard boxes can be recycled curbside as you would any paper.

Insulation is made from recycled clothing (blue jeans) or waste from clothing manufacturing, and should be discarded in the trash unless your municipality allows textile recycling or composting. The plastic liner for the insulation is polyethylene (#4 LDPE, like a bread bag) and widely recyclable through store collection bins.

Our butcher paper is a special freezer parchment with an artificial wax lining, which should be discarded in the trash, along with plastic vacuum wraps.

Dry ice should be handled very carefully. You should never touch dry ice directly. Please leave overnight to sublimate in a well ventilated space. Outside is preferred, away from animals and children. If you're feeling sciencey, here are 5 Fun Things to Do (carefully) With Dry Ice.

The dry ice should come in protective plastic that can be thrown away and a cardboard box that can be recycled.

It depends if you are talking about fish you freeze yourself at home, or fish purchased from Sea to Table. Sea to Table fish are flash frozen immediately after landing. Flash freezing is the process of freezing an item quickly at an extremely low temperature. This preserves the food much differently than if you were to take fish from the grocery store and freeze it yourself. Why? Well, quite simply, your home freezer is not designed to freeze foods, it's designed to keep frozen foods cold.

When you put unfrozen foods in your freezer, it takes hours to freeze them fully. During this lengthy time, ice crystals form between the fibers of your fish and actually "break" the fibers and force the nutritious juices right out of your fish.

So, when you thaw out your fish, you'll actually see all the juices that have been forced out of them, and then you’ll end up throwing that out or washing it down the drain. In contrast, Sea to Table’s seafood offerings are frozen (at minus 40 degrees Fahrenheit) so quickly that the ice crystals don't form between the fibers of your fish. When you thaw out our flash frozen seafoods, you will keep all of the nutrients and juices inside the fish, instead of down the drain.

The air-tight packaging also makes a huge difference. All Sea to Table’s offerings are packaged in vacuum-sealed, airtight wrapping to protect against freezer burn, dehydration and discoloration. In fact, we guarantee your fish, properly cared for in your home freezer, will stay at peak quality for up to one year.

Please visit our FAQ page, or drop us an email at support@sea2table.com. Old-fashioned phone calls work too — (800) 868-2575.