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FAQ

What is the definition of “Fresh Fish” ?

A “Fresh” fish is a fish that has never been frozen.  There is no such thing as a Fresh Frozen fish.  It has either been frozen before or it hasn’t.  A fish that has been frozen and thawed is called “Refreshed”.  Beware of vendors selling “Fresh Fish” with “previously frozen” written on the tag or “Fresh Fish” which is sold frozen.  This is mislabeling by a vendor very uneducated with their product which could mean they are also not educated in proper hygiene, handling and storage of fish.

What fish are ideal for sushi?

Many of our fish are “sushi grade”.  Sashimi (a Japanese dish of bite-sized pieces of raw fish eaten with soy sauce and wasabi paste) fish would include, but are not limited to: Tuna, Hamachi (yellowtail), Salmon, Halibut, Sea Bass, Porgy, Snapper, Squid, Clams & Scallops.

What is an average serving size?

We recommend 6 – 8 ounces of protein per plate.  8 ounces = .5 lb

How long will my fish keep?

 Disclaimer:  Divine Fish & Meat is not responsible for any product that has left our store.

Raw fresh fish should be kept below 41 degrees at all times.  As a general rule, the colder the better.  Typically the coldest place in your refrigerator is on the back of the bottom shelf.

Shelf life varies from fish to fish.  Most fish should be of consumable quality for a couple days (after leaving the store) at proper storage.  If you’re concerned that your fish may have expired, examine for an “off” aroma, remembering however that many fish do smell like a fish.