Seafood Questions

Can I store live oysters on dry ice?

I would strongly recommend not storing live oysters on or under dry ice. Dry ice is significantly colder than conventional ice and will very likely kill them (quite possibly by freezing them). In addition, as dry ice melts (sublimates) it
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What are Pressure Processed (HPP) Lobsters?

Live Maine lobsters are loaded into a high pressure processing machine, which uses pressure at or above 40,000 psi (pounds per inch) to kill the lobsters almost instantaneously. This process also separates the meat from the shell inside the lobster,
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What are Certified Maine Lobsters?

Certified Maine Lobsters have been caught in Maine. Because “Maine lobster” is the name of the species (which is found up & down the East coast of the US & Canada), not all Maine lobsters are actually caught in Maine.
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Can you freeze mussels in their shells?

There’s a fair amount of conflicting info on this.  We think you’ll better preserve their quality by freezing the mussel meats out of their shells and generally recommend doing that instead.  They’ll freeze faster, have less contact with air during
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Can quahogs shrink after harvest?

I haven’t been able to find any references to quahogs shrinking post harvest, nor is clam harvesting my area of expertise, so I’m not sure. I doubt it’s possible for the shell to shrink, but I could see the quahog
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How can I get better results when freezing leftover salmon?

Commercial blast freezers freeze foods extremely quickly, which results in smaller ice crystals, better protecting their flavor and texture. If you’re planning on storing wild salmon frozen, the best practice is to buy it already commercially frozen and use your
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My fish cake mixture is too lemony – how to rectify?

I’m assuming you’re asking how to fix your current batch rather than how to avoid this problem in the future.  While you could add other strong ingredients to try to hide the lemon, or a bland starch filler to dilute
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What salmon should I pickle and jar for the best color and flavor?

Many recipes for pickled salmon (including the one on our blog) don’t specify a salmon species, which indicates to me that any variety will probably work. Atlantic salmon is probably traditional for many salmon recipes, but is paler in color
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I want large oysters, what are good varieties to choose?

Of our Pacific oysters, the Virginicas are the largest.  However, they are often out of stock.  Of the remaining Pacific varieties, shigoku oysters are probably the largest we carry.   They offer deep, rather than wide shells with larger, succulent meat.
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Can you freeze fresh oysters?

You can indeed freeze fresh oysters. They should be frozen when quite fresh and pre-shucked. Their texture will be softer when thawed, only suitable for cooked oyster recipes. The Florida Department of health recommends storing frozen oysters for only 3-4
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Can snow crab cocktail claws be served warm?

Our snow crab cocktail claws can absolutely be served warm.  The key is to keep in mind that they’re already cooked, so you want to reheat them gently and not cook them further.  We recommend steaming them (thawed) just until
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Is all fish roe edible?

We can’t say.  There are probably varieties that, while technically edible, aren’t considered tasty.  There may even be varieties that are unsafe to eat for one reason or another.  There are simply too many types of fish roe out there
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How many pieces come in a 10lb case of snapper fillets?

The size of the fish varies, but our red snapper fillets tend to be between four and six ounces each.  Our very rough estimate is that you would receive somewhere around 32 fillets in a ten pound case. – Question
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Can you give us detailed instructions on how to cook geoduck?

The first step when preparing live geoduck is to clean it.  First blanch it very briefly in boiling water, then peel off the siphon’s skin and cut away the shell and belly.  Finally slice the siphon in half down the
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I want to cook frozen mussels…when should I take them out of the freezer?

We can’t really predict how long it will take your mussels to thaw. That’s dependent on the quantity, how they’re packaged, your thawing method, etc. If you’re using a commercially frozen product, check the packaging or try contacting the manufacturer
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