KEY LARGO Fisheries MARINA

We ship Monday – Thursday using UPS Next Day. Everything goes out for overnight delivery.

Air and Air Save overnight gets the packages to your door the following day after shipping.

Air Saver : Before 9:00PM

Why is shipping so expensive and do you profit from shipping?
Shipping charges are based on our contract with FedEx/UPS and is a direct pass-through to the FedEx/UPS account/site. We do not profit from FedEx/UPS packaging and oftentimes pay fees over what the customer does with each order.

We previously used ground services for Florida addresses; however, we found that there was little to no protection for the buyer in the event that a package was lost or damaged as FedEx does not cover perishables within their policy. We want to ensure that our customers are covered for all orders!

in most cases, absolutely! We pack every box with enough frozen gel packs to last up to 72 hours! This means that if an unforeseen circumstance arises, your seafood will still arrive safe to consume if in transit by an extra day. It is always best to check the temperature once it arrives. Provided it is below 38 degrees Fahrenheit, it is still completely safe to eat!

Unfortunately with our volume of shipping we only can ship UPS

Right now we only ship within the United States –

We use a combination of frozen gel packs and a Styrofoam cooler within a box to keep seafood cold and fresh!

We do not use dry ice, as it has additional drawbacks.

All major credit cards

Unless otherwise stated, our fish is fresh and can be placed in the freezer to enjoy at a later time. Fish can remain frozen between 3-6 months.

Yes, we remove the bloodline and pin bones before shipping fish. Always check before consuming to ensure all bones were cut out.

Our Smoked Fish is comprised of either Wahoo, Mahi, or Amber Jack!

Our Salmon are considered wild/farmed because they grow and thrive in and around the Faroe Islands. Learn More About Faroese Salmon Here!

Currently, the two types that we carry are Tuna and Cobia.

Our most common type of snapper is Yellow Tail and Red Snapper.

We also carry a variety of other snappers such as Mutton, Lane, Mangrove, and Hog Fish.

The lobster is similar to the stone crab in that it is a seasonal item. Lobster season runs from August 6th to March 31st. When we are in season, you can expect to receive fresh lobster. During off season we sell freshly frozen lobster tails.

Unless otherwise stated on the site, the lobster is raw and must be cooked for at least 8 minutes per pound in boiling water.

Fresh & frozen lobster tails will always come whole. Once you receive them you can halve them by carefully using a large knife.

We do not sell whole Maine lobster, but you can purchase our “New England Lobster Roll Dinner” that contains 2 lbs. of Maine lobster and more!​

Yes, the Key Lime Pie can be kept in the freezer and portioned and thawed in individual slices! (Or… you can just eat the whole thing – we won’t tell anyone)

Our Oysters are either from the Gulf of Mexico or Mid-Atlantic Coast.

The season begins on October 15 and ends on May 1. During the summer months, we offer superior quality Stone Crab Claws, frozen at the peak of freshness!

Yes, Stone Crab are cooked as soon as they are taken off of the boats to ensure that the meat does not stick to the shell!

Stone crab claws are similar to shrimp. Some people prefer them cold and dipped in mustard, while others prefer them heated. If you are going to heat them, a quick dip (no more than a minute) in boiling water will bring them up to temperature!

There are several options for opening stone crab claws. If you click HERE you will find our stone crab cracker, This is an industrial strength cracker, which assists in opening the toughest shells! This cracker is best used for large quantities of stone crab claws. For smaller amounts you can simply use the handle of a butter knife/MALLET to open. Use this with the same force that one would use to hit a nail with a hammer. Take care to not over crack the claws, as this will cause the shells to become embedded in the claw meat.

For more information here is a video on cracking claws.

How to open a Stone Crab

This answer depends on the time of year that they are purchased. At Key Largo Fisheries, it is our goal to provide the freshest seafood possible. During the off-season, we “Fresh Freeze” the claws after cooking to ensure freshness and preserve the already cooked meat. For thawing instructions, see “How do I thaw frozen Stone Crab claws?”

Stone crab season ends May 1st, this means our stone crab claws are shipped frozen until the season opens October 15th. To thaw, once your shipment is received, allow the stone crab to sit in the refrigerator for 12-18 hours. Thawing them properly will ensure that the flavor, and texture is preserved. Once thawed, they are ready to be cracked, and enjoyed just like it’s harvesting season!

Salt Water Thawing Brine

You are looking for a ratio of about one-half cups of salt to one gallon of water. Put the container in your fridge or, if you don’t have room in your fridge, use ice bags to keep it cool. Keep solution overnight for a fresh, just out of the water, taste!

This answer depends on the size of the claw.

Medium Claws: 6-8 per pound​
Large Claws: 4-6 per pound​
Jumbo Claws: 3-4 per pound ​
Colossal Claws: 1-2 per pound​

Mega-Colossal Claws: 1 per pound (They are HUGE!)​

No. We do not recommend scoring or pre-cracking stone crab claws, as the meat tends to dry out quickly once cracked.

We do not recommend leaving the crab in the box once you receive it. Stone crab claws require open air to maintain freshness. If they are in an enclosed box/bag for over 48 hours the claws will become acidic smelling. We recommend storing the claws in the refrigerator in open air or in the crisper drawer.

If you place them in the refrigerator after receiving them they will be good for 3-5 days. If they go directly into the freezer, they can be saved for months. Think of them like any other frozen seafood item.

The shrimp is raw Key West Pink shrimp. It is recommended to boil shrimp for at least 2-3 minutes or bake them for 10-15 minutes until they turn pink and the flesh becomes opaque.

Key West Pink Shrimp: 26/30 Large Have between 26-30 shrimp per pound

Key West Pink Shrimp: 16/20 Jumbo Have between 16-20 shrimp per pound

Key West Pink Shrimp: 10/15 Colossal Have between 10-15 shrimp per pound

The shrimp are headless Key West Pink Shrimp. They are fully shelled and ready to cook or to be peeled and deveined once you receive them!

Unless otherwise stated, our Scallops are considered Sea Scallops. The difference in the two are the size and location for harvesting.

They are also considered to be “Dry” scallops because they have not been treated with STPP (Sodium tripolyphosphate).

When available, we carry soft-shell blue crab in our market. You can call us for more details (305)451-3782.​

Yes! We have Opilio Snow Crab and King Crab.

Yes! The soups can be stored in the freezer. All thawing directions are located on the side of the soup!

The soups are 20 oz each. There are 2.5 servings per container.