Storing & Thawing Wild Seafood

Store frozen seafood at 0°F or below and keep it frozen until you’re ready to use it. For best quality, we recommend enjoying it within six months of purchase.

Keep smoked seafood and dips frozen until you’re ready to use them. Once thawed, keep refrigerated and follow the package guidance for best quality.

Store unopened cans in a cool, dry place such as a cupboard or pantry. For the best quality, enjoy within 3 years.

For salmon, halibut, cod and sablefish:

Refrigerator: Remove the fish from its vacuum packaging, place it on a plate or in a covered container, and thaw in the refrigerator for 6–8 hours or overnight.

Quick thaw: Remove the fish from the vacuum package and place it in a leak-proof bag. Submerge in cold water until thawed, usually about 30–45 minutes depending on thickness. Cook promptly after quick thawing.

Pat dry before seasoning and cooking.

Our Weathervane Scallops are frozen on the boat in 1.25 lb blocks to protect their texture and quality.

For the full package: Cut open and remove the vacuum packaging, place the frozen block in a covered container, and thaw in the refrigerator overnight.

To use only part of the block: Keep the block cold and briefly soften the outside under cold water just until the scallops begin to separate. Remove the amount you need and return the still-frozen remainder to the freezer in a well-sealed bag. Finish thawing the scallops you plan to cook in the refrigerator.

Raw shrimp: Thaw in the refrigerator overnight, or place in a leak-proof bag and thaw in cold water for about 20–30 minutes. Drain and pat dry before cooking.

Cooked shrimp: Thaw in the refrigerator, keep chilled, and serve cold or add to recipes only long enough to warm through.

Wild Alaska Spot Prawns are frozen at sea in a block, which is completely normal and helps protect their quality.

For the full package: Thaw in the refrigerator overnight.

To use only part of the block: Briefly run the frozen block under cold water just until the outer prawns loosen. Separate what you need, return the remaining still-frozen prawns to the freezer in a well-sealed bag, and finish thawing your portion in the refrigerator.

King Crab and Dungeness Crab are fully cooked. Thaw in the refrigerator overnight, then serve chilled, at room temperature, or warm gently.

Crab meat: Thaw in the refrigerator and keep chilled until you’re ready to use it.

Need it faster? Place the crab in a leak-proof bag and thaw under cold running water.

Thaw smoked salmon, smoked sablefish and salmon dip in the refrigerator overnight. Keep refrigerated after thawing and enjoy promptly, following any package-specific guidance.