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Sea frozen refers to seafood that is frozen immediately on the fishing vessel right after it is caught to preserve maximum freshness.

Yes, you can cook sea frozen seafood directly from frozen, but some recipes may benefit from thawing first for optimal texture.

When properly stored, sea frozen seafood can last up to 6–12 months in the freezer.

Properly handled sea frozen seafood retains much of its fresh-caught flavor and texture, often tasting better than seafood that has been kept fresh for long periods.

Most sea frozen seafood is already cleaned and ready to cook, but check packaging instructions.

Freezing at sea locks in freshness much faster than seafood kept on ice, resulting in higher quality after thawing.

It's best to thaw seafood first, as marinades won't penetrate as well when the seafood is frozen.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Keep sea frozen seafood in your freezer at 0°F (-18°C) or lower until you are ready to use it.

Thaw sea frozen seafood by placing it in the refrigerator overnight or by running it under cold water in a sealed bag.

Sea frozen seafood can be steamed, grilled, baked, fried, or poached, depending on the specific type.

It's best not to refreeze thawed seafood, as it can affect the texture and safety. Cook before refreezing if needed.

Sea frozen seafood is often preferred for these dishes since freezing kills parasites, but confirm that your specific product is sushi or sashimi grade.

Avoid overcooking and use proper thawing techniques to maintain a firm texture.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

A quick rinse under cold water and patting dry with paper towels is recommended before cooking.