We’re two weeks into offering our fish to the public, and the response has been terrific. We’re so grateful to everyone who has come out to purchase our product. The support is allowing us to continue to buy from the boats and keep our staff paid. Meanwhile, at-home cooks are experimenting with new recipes, learning that they love monkfish (as well as cod, pollock, haddock, hake, flounder, and scallops…okay, everyone already loved scallops), and bringing the healthiest protein to their tables.
The positive effects on people’s lives are very real. And we’re stoked to be a part of it.
It’s a whole new world in so many ways. For many of our new customers, there is a big intimidation factor when it comes to seafood. The biggest question we get is: How (and how long) can we store this fish? So, below we offer some simple best practices.
For the Fridge
If you plan to cook and eat your fish within a few days*, follow these instructions:
For the Freezer
If you don’t plan to cook and eat your fish within a week, freeze your purchase for up to six months following this one simple instruction:
There it is. Intimidation-free fish storage. It might be a new world out there, but it’s good to know even the new things can be pretty simple.
*Our fish can often be stored in the fridge up to a week, longer than the typical recommendation of just a day or two. This is for two reasons: 1) Our harvesters use specialized handling to ensure quality, resulting in a longer shelf life; and 2) We buy directly from the boats and get it right to you, so the time out of water is far less than what you might typically find at a more traditional market.