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Shipping Information

• FREE SHIPPING for all orders over $99
• Orders between $50 and $99 – $15 Shipping Fee
• Orders under $50 – $20 Shipping Fee
• Place orders by 2 pm EST on Mon-Thurs. for FedEx next day delivery
  • Friday orders will be shipped Monday
• Other questions? Check out our FAQ Page

Why the Shipping Charge?

• Our shipping charge is calculated to cover the cost of express next-day delivery on a nationwide scale. The reason shipping varies based on order weight is because the lower the weight of the delivery, the higher the cost of express shipping.
• Express shipping ensures that our customers seafood is precisely temperature controlled in transit to maintain maximum freshness upon arrival.
• We are proud to offer next-day delivery with no order minimum, and do everything we can to keep our shipping fees as fair and reasonable as possible for our valued customers. But ultimately, it is those shipping costs that make our delivery program possible.

Thawing Instructions

Remove frozen cod portions from all packaging. Thaw in refrigerator overnight, or for 8 hours. For quicker thawing, keep fish in plastic wrap and place under cold running water for 5 to 7 minutes or until thawed.

Handling Instructions

Do not refreeze. Thawed cod can be stored under refrigeration for two days. Once thawed, pat dry of any excess moisture.

Cod Recipes

Lemon Pesto Crusted Cod with Smashed Artichoke

(3) Naked Cod Portions, thaw and pat dry
Artichoke Pesto Crust:

• 1 each – 14 oz. can Artichoke hearts, packed in water
• 1 tbl – Fresh garlic, finely chopped
• 1 tbl – Dijon style mustard
• ¼ cup – Parmesan cheese, grated
• ½ each – Lemon, zested and then juiced
• 2 tbl – Olive oil
• 1 tbl – Mayonnaise
• 1 tbl – Dried parsley or basil
• 3 tbl – Panko style bread crumbs
• Fresh ground pepper

Make the Artichoke Pesto Crust: Drain artichokes and squeeze out excess water. Chop artichokes into a finely diced mixture. Add remaining ingredients and mix well. Keep chilled until ready to bake.

To Cook and Serve: Pre-heat oven to 425°F. Arrange Cod portions onto an oiled baking dish. Top each cod portion with an even layer (¼ – ½) of artichoke pesto. Add ⅛ inch water to the bottom of the baking dish.

Bake for 15 – 17 minutes, until cod is cooked throw and flakes easily.

Click here to get the full recipe for