Frequently Asked Questions
To help you get the most out of your seafood purchase,
here are some tips on what to do when your Kildare seafood box arrives.
You've Just received your Kildare Seafood Box.
Now what?
First things first, open the shipping box, remove the dry ice packets, and check each of the vacuum-sealed packs inside the Kildare Seafood box to ensure your seafood is still frozen. It should feel solid and cold to the touch. If you see any signs of thawing, leakage, or damage, contact us at support@kildareseafood.com.
We hope you enjoy your wild-caught, Atlantic seafood from Kildare!
How do I prepare the Seafood for an upcoming meal?
Thaw in Refrigerator
The safest method to thaw seafood is in a refrigerator. Never thaw seafood at room temperature, as this can lead to bacterial growth. Place the vacuum-sealed seafood packs in the refrigerator on a dish or in a bowl. Thawing typically takes 12 - 24 hours.
Thaw with Cold Water
If time is limited, you can use the cold-water thawing method. Place the sealed seafood in a leak-proof plastic bag and submerge it in cold water. Change the water every 30 minutes. Do not use warm or hot water, as this can lead to uneven thawing and bacterial growth.
Thaw in Microwave
If you’re really in a hurry, thawing in the microwave is also an option. We recommend this only as a last resort, as it can lead to overcooking the seafood. Remove the seafood from its vacuum-sealed pack, place it in a microwave-safe container, and use the defrost function on your microwave.
Cook from Frozen
Remove the seafood from the vacuum-sealed pack, rinse under cold water to remove surface ice, and then pat dry with a paper towel. As a rule of thumb, it’s best to increase cooking time by about 50%. In order to kill any bacteria, it must be cooked to a minimum internal temperature of at least 176°F (80°C).
How do I save the seafood for later?
Transfer your seafood box to the freezer quickly.
Move the frozen seafood to a freezer as soon as possible to prevent thawing. Ensure that your freezer maintains a temperature of 0°F (-18°C) or lower for optimal storage. If properly stored, seafood has a frozen shelf life of 24 months.