There are many benefits to buying fresh seafood from a specialist supplier like She Sells Seafood.

Key points of difference include:                 

• Guaranteed freshness based on direct supply chain management·                 
• Extensive product range with choices to suit most tastes and budgets                  
• Detailed product knowledge including the source/origin/harvesting methods·                 
• Practical advice on storing, preparing and enjoying your seafood, including our own tried and tested recipes·                 
• Friendly service where you are welcomed as a person (not a number)  
• Fabulous Recipes (Previously supplied)

Keep Fish Fresh

We aim to provide you with the freshest seafood.

Once purchased, to keep your seafood at its optimum, we ask that you refrigerate it as soon as you can.  If desired we can hold it for you under refrigeration, until you are ready to take it home.

Our frozen product is snap-frozen at its peak of freshness.  If you are purchasing frozen product, please place it in your freezer within one hour of purchase. 

In order to maintain product quality, frozen items should be slowly thawed in the refrigerator, preferably overnight.

Do not thaw at room temperature.

If you wish to thaw items more quickly this can be done by placing them (still in their plastic bag) in a bowl of cold water.  Do not place frozen product directly in water as this will spoil the texture and flavour.

Do not refreeze any items that have been thawed.

How to Freeze Fresh Fish Successfully

Have you ever noticed when you defrost fish, it is rubbery, watery and tasteless?  We can help you to avoid this happening when you freeze fish yourself.  Some fish freezes better than others.

Oily fish such as Salmon freezes well.  Some white fish such as flathead fillets, coral perch and flake freeze well.  Others such as Blue Grenadier and Gemfish may not freeze so well.  With a little care and extra effort, you can freeze your fish successfully if you take note of the following points:

Lay a freezer bag or go-between plastic on a baking tray or a large flat tray.  (Note:  do not use Glad Wrap, as it sticks to the frozen fish).  Place fish fillets neatly next to each other (not touching), until the tray is full.  Lay another freezer bag on top of fish and place the next layer the same way.  Continue to do this until all fish is in the tray, then cover the final layer with another freezer bag.

Place the tray in the freezer and freeze for at least 2 hours.  Do not leave fish in tray for too long (such as 2 days), as the fish will suffer from freezer burn which will destroy the taste.

Now you can take the fish out of the tray in individual pieces and wrap securely in freezer bags.  Try to remove as much air as possible from the bags.  If the freezer bags are thin, use two, as the thin ones tend to tear and this will cause freezer burn to the fish.

When you want to defrost some fish, you can take out as much or as little as you like.  It is important you defrost fish properly.  DO NOT rush the defrosting process.  The best way to defrost fish is to place it in a single layer on a tray in the fridge, overnight.  If you rush the process, such as placing in warm water or microwaving, the fish will become rubbery and tasteless.  If you follow this process, you should hardly be able to tell the fish was frozen.

GIVE IT A TRY!