Q: Why frozen seafood?
A: Freezing, when done properly, is an excellent way to ‘lock-in’ the quality inherent in the catch so that when thawed, you’re getting essentially the same quality you would have had if you ate it on the boat with the fishermen," John Burrows, Alaska Seafood Marketing Institute. "Fresh" fish found at your local grocery store could have been "previously frozen" and then thawed and placed in the case. Truly fresh fish can also be up to 14 days old after being unloaded, processed, and then shipped to your local grocer. Premier Catch offers the highest quality seafood and can ensure that all of our products are quickly chilled, expertly processed, and frozen with care. We choose to freeze, process into portions with the bones removed, and then individually vacuum-package each portion. Because of this, our seafood is always at optimum freshness and extremely convenient for our customers to prepare.
Q: How do I defrost my crab?
A: Our Dungeness Crab and Alaskan Red King Crab is fully cooked, processed using our specialty "Snap'n'Eat" and "Butterfly Split" techniques, and then brine frozen. It is ready for you to thaw and eat. To thaw properly, we ideally recommend putting the crab you intend to serve in the refrigerator the night before, or a minimum of 6-8 hours before. This ensures thawing at safe temperatures. For a quick thaw method, you can run the frozen crab legs (out of the bag) in a colander under cold water until defrosted. Please do not use hot or warm water, as this speeds up the thawing temperature and can promote bacterial growth.
Q: How do I defrost my fish?
A: Ideally, we also suggest placing your frozen fish portions into the refrigerator the night before, or a minimum of 6-8 hours before, to ensure thawing at safe temperatures. For a quicker method, you may place the portions (still in their vacuum-packed bags) in a bowl of cold water, replacing the cool water every 30 minutes until thawed. Do not use warm or hot water, as this will raise the thawing temperature too quickly and may promote bacterial growth.
Q: How do I heat my crab?
A: King Crab is excellent served chilled or at room temperature, but you may also heat before serving. To heat, we recommend you Boil, Steam or Broil for four minutes or Bake in 400 degree oven for four minutes.
Q: Why do you sell your fish in 5lb packs and not smaller quantities?
A: We want to offer you the most cost-effective and convenient options when it comes to your seafood. We individually vacuum-seal each portion and offer it in 5 pound packs so they are ready for you to remove from your freezer and thaw at your convenience. 5 pounds of 8 oz portions is a total of 10 portions, which is basically two and half meals for a family of four.
Q: Where does your fish come from?
A: We source all of our seafood directly from sustainably-managed and mostly multi-generational fish families throughout Alaska, Washington and Oregon Coast. All of our products are wild caught from the Pacific Ocean and Bering Sea.
Q: How much room in my freezer do I need for your seafood?
A: The dimensions of our products are as follows:
- 5lb pack of our fish (halibut/salmon/sablefish) is approx 13" wide x 10" tall x 4" deep
- 2.5lb pack of our scallops is 9 1/2" wide x 6 1/2" tall x 1 1/2" deep
- 2lb pack of dungeness crab is approx 9" wide x 10" tall x 2 1/2" deep
- 3lb box of our king crab is 6 3/4" wide x 21 1/2" tall x 4 1/4" deep
Q: How do I defrost my scallops?
A: To thaw properly, we ideally recommend putting the scallops you intend to cook in the refrigerator the night before. This ensures thawing at safe temperatures. For a quick thaw method, you can place the package of scallops in a bowl of cold water in your sink for approx 1 hour.
Q: How do I defrost my spot prawns?
A: To thaw properly, we recommend placing the package of prawns on a plate in the refrigerator the night before you plan to cook them. This ensures thawing at safe temperatures. For a quick thaw method, you can remove the prawns from the container, place in a colander in your sink and run cold water over them. They should thaw within an hour or two.