At Price Chopper we maintain rigid quality assurance and sanitation standards to ensure you get the freshest seafood possible. We buy only from the best suppliers, maintain strict temperature controls at our warehouse, in our trucks and in our Seafood Departments. We're so sure of the quality and freshness of our seafood that we back our offer with a 200% money-back guarantee.

To keep your purchases of seafood safe, get them home quickly and follow these procedures: Storage Seafood is highly perishable so be sure to refrigerate fish and shellfish in their original wrapping as soon as possible after purchase. Place on a plate to collect any juices that may leak. Store in the coldest part of the refrigerator and use within 1-2 days or freeze for longer storage. Shellfish such as mussels, clams and oysters should be refrigerated in a shallow dish covered with clean damp towels or paper towels. Some shells may open during storage. Try tapping them. If they don't close, discard. Cook within 1-2 days. Live lobsters and crabs should be cooked the same day as purchased. Seafood freezes beautifully, and therefore may be frozen for later use. Use frozen seafood within 3-6 months for optimal quality. Storing seafood too long will result in a greater loss of flavor, texture and moisture. Thawing Frozen seafood does not need to be defrosted before cooking. The cooking time merely needs to be doubled. If thawing prior to cooking is desired, allow approximately one day in the refrigerator to defrost. Do not thaw at room temperature. Seafood may also be defrosted in the microwave, but be careful not to "over de-frost." Since the seafood will continue to defrost upon standing, remove from the microwave while still cold to the touch. Refer to your microwave's instructions for proper defrosting times. Cross Contamination Cross contamination is the transporting of microorganisms or chemicals from one food product to another. An example would be cutting a raw swordfish steak and then chopping an onion on the same board. Always clean and sanitize your cutting board, knife, countertop, etc. after handling seafood, meat or poultry. A chlorine bleach solution of 1 Tbsp. bleach to a gallon of water makes an easy and inexpensive sanitizer. Always place cooked foods on a clean dish for serving. Never use the same unwashed plate that held the raw seafood.