Fresh redfish is highly perishable, and a little knowledge about temperature, packaging, and timing turns it into a low-stress ingredient. This is the protocol we use in our own kitchen and recommend to every customer.
When the Box Arrives
We ship in a recyclable insulated cooler with food-safe gel ice sized for the transit window. When the package arrives:
- Open the box within an hour of delivery. Do not leave it on a hot porch.
- Confirm the cold chain. The gel packs should still be partially or fully frozen. The vacuum-sealed packs should feel cold to the touch (under 40 °F).
- Refrigerate or freeze immediately, based on when you plan to cook (see chart below).
Storage Rules in a Single Table
| Storage | Temperature | Maximum time | Notes |
|---|---|---|---|
| Refrigerator | 32–38 °F | 2 days | Coldest part of the fridge, in original vacuum seal |
| Coldest fridge or "meat drawer" | 30–34 °F | 3–4 days | Best for delaying cook |
| Freezer (regular) | 0 °F | 3 months | Vacuum-sealed |
| Freezer (deep) | -10 °F | 6 months | Vacuum-sealed |
How to Thaw
The right way: overnight in the refrigerator, in the original vacuum-seal pack. A 1-lb fillet thaws in 12 hours. Allow 18 hours for a 2-lb pack and 24+ hours for a whole fish.
The acceptable way when you have less than two hours: submerge the still-sealed pack in cold water (not warm), changing the water every 30 minutes. A 1-lb fillet thaws in 60–90 minutes this way.
Never thaw at room temperature, in a microwave, or in warm water. The exterior will warm into the danger zone (40–140 °F) faster than the interior thaws.
What If Your Shipment Is Late?
If a package arrives more than 24 hours late, treat the contents as spoiled regardless of how the gel packs look. Email info@turtlecreekaquaculture.com with photos within 24 hours of delivery and we will refund or replace under our refund policy.
Detecting Spoilage
Fresh redfish has almost no smell — at most a faint cold ocean note. If the package smells strongly fishy, ammoniated, or sour when opened, do not cook it. Same goes for slimy texture, dull eyes (on whole fish), or any discoloration.
Tools That Help
- Reusable insulated cooler bag for transporting fish from the porch to the fridge on hot Texas days.
- The laminated Care & Storage Card for the fridge door — the entire protocol on one card.
- A vacuum sealer at home if you want to repack opened cuts. Most brands work; choose one with a 12-inch sealing bar.
Cooking from Frozen
Most cuts cook fine from frozen — add 50% to the cook time. The exception is sashimi-grade loin, which must be fully thawed before slicing. See our blackening guide for thaw-and-cook timing on fillets, and our smoking guide for whole fish.
Storing Smoked and Pre-Cooked Items
Our smoked half-shell, pre-blackened fillets, and dip are refrigerator-stable for 10 days vacuum-sealed and freezer-stable for 3 months. Once a vacuum-sealed jar of dip is opened, it keeps for 14 days refrigerated.
Browse Our Cuts
Now that you know how to handle them: our fillets, whole fish, smoked products, and home and pantry tools.
Questions
For storage or shipping questions: info@turtlecreekaquaculture.com · 713-364-3701, Monday-Friday 9 AM-5 PM Central Time. For our shipping schedule and cold-chain guarantee, see our shipping policy.