Vacuum Seals
Occasionally, you may have a couple of packages where the vacuum seal is no longer airtight. If this happens there is no problem in the freshness or quality of the fish. Although, you should eat these packages within 30 days avoid freezer burn.

Freezer Life
When stored in a home freezer, the quality of your frozen fish will be best if used within 10-12 months of receiving it. The colder your freezer temperatures the longer it retains its ‘just caught’ freshness. If you are able to turn off your auto-defrost it will keep your temperatures lower.

Thawing Our Fish
To thaw out the salmon or cod, you can put the fish in your refrigerator the night before, or if you need it immediately, you can force thaw it in a sink or basin of cold water for 10-30 minutes. It is not necessary to thaw out the fish completely before cooking. Once your fish has thawed, rinse it, and pat dry until both sides are tacky.

If you are not going to cook the entire piece of fish immediately we recommend placing the uncooked portion on a plate, covering it with plastic wrap or aluminum foil, and returning it to your refrigerator. The thawed salmon or cod can remain in the refrigerator for up to three days.

Salmon Cooking Tips
1. Place the salmon fillet skin-side down on a sheet of aluminum foil before baking or grilling to make cleanup easier.

2. It’s easy to overcook salmon. We recommend taking the fillet out of the oven or grill just before it looks done (internal temperature of 125 F), and it will finish cooking as it is served.

3. Bake the salmon at 400 F- a full fillet will take 9-12 minutes, and a portioned fillet will take 5-7 minutes.

Salmon Cooking Tips
1. Divide large thick cod portions into pieces about the size of a playing card (2.5″ x 3.5″) this will help them to cook more evenly.

2. Bake cod at 425 F – large thick pieces will take 11-13 minutes and small thin pieces will take 7-9 minutes.

3. Cod will have the most succulent texture if you cook it to the point where the middle of the portion changes from wet and glossy looking to white and chalky. An internal temperature of 135-145 is ideal.