Thawing methods vary with the type of seafood, how it’s processed, and how it’s packaged. Instructions for how to thaw our fish or shellfish are included in every order. Individually vacuum-sealed fish portions: - Thaw under refrigeration at or below 38˚F . Before thawing, puncture or remove plastic film. - For quick thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. - Once thawed, immediately cook or refrigerate. . - Prior to cooking, rinse fish and pat dry with paper towels. Flash-frozen shellfish : - Thaw under refrigeration at or below 38˚F . - Before thawing in refrigerator, place shellfish in a colander set in a bowl, loosely covered, until thawed. - For quick thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. - Once thawed, immediately cook or refrigerate. . - Prior to cooking, pat dry with paper towels as needed. Individually ice-glazed fish portions : - Thaw under refrigeration at or below 38˚F . - Before thawing in refrigerator, remove fish from packaging and place on a plate lined with paper towel, loosely covered, until thawed. - Once thawed, immediately cook or refrigerate. . - Prior to cooking, pat dry with paper towels as needed. Spot prawns or lobster tails in plastic tubs or trays: - Thaw under refrigeration at or below 38˚F . - Once thawed, immediately cook or refrigerate. - Prior to cooking, drain and pat dry with paper towels as needed. Wild salmon roe ikura in glass jars or plastic trays: - Thaw under refrigeration at or below 38˚F . - Once thawed, store in an airtight container and use within 7 days.