⚠️ Always remove seafood from vacuum-sealed packaging before thawing.

Leaving seafood in airtight vacuum packaging during thawing can create low-oxygen conditions that may allow harmful bacteria to develop.

For best safety and quality: cut open the package, remove the seafood, and place it on a plate or tray before thawing.

Best practice: thaw seafood slowly under refrigeration after removing it from its vacuum packaging.

1. Refrigerator Thawing — Best Overall

1. Cut open and remove seafood from vacuum packaging.
2. Place on a plate or tray to catch any liquid.
3. Cover loosely and place in the refrigerator.

Timing:

• Small items (shrimp, scallops): 8–12 hours
• Fish fillets and larger cuts: 12–24 hours

This method preserves texture and flavor better than any other.

2. Sashimi-Grade Fish Thawing

1. Remove fish from vacuum packaging before thawing.
2. Place on a plate in the refrigerator.
3. Allow to thaw slowly (12–24 hours).
4. Pat dry before slicing or serving.

Keeping fish cold and properly aired during thawing helps maintain firm texture and clean flavor.

3. Cold Water Thawing — Fast Method

Use this when you need seafood quickly.

1. Remove seafood from vacuum packaging.
2. Place in a sealed zip-top bag (do NOT thaw directly in original packaging).
3. Submerge in cold water.
4. Change water every 20–30 minutes.

Timing: 30–60 minutes for most items.

Cook immediately after thawing using this method.

4. Cooking from Frozen

Some seafood can be cooked directly from frozen, especially shrimp and scallops.

• Rinse off ice glaze if needed
• Pat dry
• Cook slightly longer than thawed seafood

Premium Seafood, Delivered Frozen Guaranteed

Oceanside Seafood ships premium seafood frozen and packed with dry ice so it arrives protected and ready for proper thawing at home.

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