Your fish was cut to order and shipped cold to arrive at its best. A few simple steps keep it that way from the moment the box lands.
When it arrives
Open the box as soon as you can. Fresh fish should feel cold to the touch and smell clean, like the ocean, never sour or sharp. Pat it dry and refrigerate or freeze it right away. Frozen items should still be firm and frozen, so put them straight in the freezer if you are not using them that day.
How to tell it is at its best
Smell
Clean and briny, like sea air. A strong fishy odor is the first sign fish is past its prime.
Look
Bright, translucent flesh with no dullness or browning at the edges. Tuna should be deep and even in color.
Touch
Firm and springy, not soft or mushy. It should feel cold throughout.
Storing it
In the refrigerator
- Keep fresh fish in the coldest part of the fridge, ideally 30 to 34°F.
- For the best result, use fresh fish within one to two days of arrival.
- Keep it wrapped and set it on a plate or tray so any moisture drains away from the flesh.
In the freezer
- Frozen items keep well at 0°F or below.
- To thaw, move the fish to the refrigerator the night before you plan to use it. Thaw slowly, never on the counter.
- Use thawed fish the same day and do not refreeze it.
Eating it raw
Our sashimi-grade fish is selected for serving raw. Keep it cold from the moment it arrives, use clean tools and surfaces, and serve it the day you open it. If you are pregnant, very young, elderly, or immunocompromised, the safest choice is to cook fish thoroughly.
Cooking from frozen
Many of our flash-frozen items can go straight from freezer to pan or grill. For even cooking, a slow overnight thaw in the refrigerator is best, but a quick thaw under cold running water in sealed packaging works when you are short on time.
If anything ever arrives in less than the condition we promise, take a photo and contact us within 24 hours at hello@theahiclub.com. Every box is backed by our Freshness Guarantee.