You have received your fish, what do you do with it now?

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You have received your fish. What do you do with it now?

1. Remove the Documents Enclosed envelope from the top of the box. It contains your itemised invoice so you can check your order.

2. Any external damage to your box, please sign for it as damaged, but if it was left without a signature, please inform us as soon as possible.

3. Unpack your box, checking the items on your invoice, and put the contents straight into your fridge or freezer after packing in portions, as in the instructions below.

4. Dispose of the remaining ice and the jelly substance. This is the absorbent material used to collect any melt-water. It can be safely disposed of on your garden soil as we use drinking water to make the ice, and the other material will help retain moisture in your soil for your plants.

5. We can't re-use the boxes as they have been used for food, and the environmental cost of returning it is far higher than it is if it is recycled by our customers. They make ideal cool boxes for that trip to the supermarket, or picnic, but most of our customers use them in the garden as propagation boxes or cold frames with a bit of clear polythene film over the top to protect the tender plants - or just as filler in pots to aid drainage. (We have one in the garden with a brick on top to give hedgehogs somewhere to hibernate.)

Recommended storage of your fish

Live lobsters: Store in the bottom of the fridge covered with a damp cloth. If they have expired during the journey, cook immediately then treat as with cooked lobster.
Cooked lobster & crab: Store in the fridge & eat within three days or freeze immediately if you want to eat it later.
Live cockles, clams & mussels, oysters: Remove bubble wrap & store in the bottom of the fridge no lower than 4°C (Oysters need to be cupped side down) and cover with a damp cloth. DO NOT immerse in water. Discard cockles, clams & mussels that do not close when tapped sharply once they are at room temperature (More Info). Cook within 24 hours, discarding any that have not opened and either eat or freeze. Oysters are usually eaten raw, but you can also cook them with a range of toppings.
Fresh fish: Store in fridge & eat within three days or freeze immediately if you want to eat it later.
Frozen fish & shell fish: Put in freezer as soon as possible. The fish may appear a little soft to the touch but as long as there is ice in the box it should be at or below 0°C and is safe to freeze. (More Info) If the fish has completely thawed and is still below 4°C, place at the bottom of the fridge and cook within 24 hours

Once fully cooked, foods can be frozen and used within one month to obtain the maximum taste and nutrition. The recommended frozen shelf life for fish and shellfish in a domestic freezer* is

Oily fish (including herring and salmon): 4 months
White fish, (including cod and haddock): 8 months
Flat fish, (including sole and plaice): 10 months
Prawns, lobster, crab: 6 months
Clams, oysters: 4 months
*Source: Leeds University

Click on a question forthe answer.

You have received your fish. What do you do with it now?

Click on a question for
the answer.