How to store and prepare fresh fish and shellfish at home

Your seafood arrives fresh, so a few simple habits keep it at its best.

Storing fresh fish

• Put it in the coldest part of the fridge, at 0–2 °C, as soon as it arrives.
• Keep it in its packaging or in a covered container so it does not dry out or pick up other smells.
• Each product page gives the storage duration. Plan the freshest items, such as fillets, for the first days.

Cooked shellfish

Langoustines, shrimps, crab and lobster are delivered cooked. Keep them cold and serve them chilled with bread, mayonnaise or aioli and lemon. No further cooking is needed.

Fresh mussels

• Rinse the mussels in cold water just before cooking.
• Discard any open mussel that does not close when you tap it.
• After cooking, discard any mussel that has stayed closed.

Cooking fish fillets

For salmon, pan-fry skin side down until the skin is crisp, or bake in the oven at 180 °C for 12–15 minutes. Pat the fish dry first, season with salt, and let it rest for a minute before serving.

If you freeze it

Thaw frozen fish slowly in the fridge, never on the counter, and cook it within a day of thawing.

Questions about a product? Call +41 78 308 11 17 or see our FAQ.

In the shop: fresh salmon, fresh mussels, cooked langoustines and aioli.