We ship using UPS Next Day Air or UPS Next Day Air Saver.
Standard and Priority overnight gets the packages to your door the following day after shipping.
Standard : Before 7:00PM
Priority: Before 12:00 PM
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!
Absolutely! You can do so by calling us directly at 305-451-3782 (Ext 2) and we can take your information over the phone!
Right now we only ship within the United States – Including Hawaii and Alaska. Both Hawaii and Alaska require Priority Overnight shipping and often takes 48 hours to arrive. We use additional frozen gel packages in the box to ensure freshness for those packages.
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 and charges with FedEx freight.
As of now, we take Visa, MasterCard, and Discover.
Stone crab season is from October 15 – May 15
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 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.
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, it is common for us to “Fresh Freeze” the crab after cooking to ensure freshness and preserve the already cooked meat. For thawing instructions, see “How do I thaw frozen Stone Crab claws?”
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 in solution overnight for a fresh, just out of the water, taste!
This answer depends on the size of the claw.
Medium claws: 6-7 per pound
Large claws: 4-5 per pound
Jumbo claws: 3 per pound
Colossal: 2 per pound
Mega Colossal: 1 per pound <- These guys 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 36 hours the claws will become acidic. 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.
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!
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.
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).
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.
Frozen lobster tails will always come whole. Our fresh lobster tails will be halved unless requested to be whole by the customer. Once you receive them you can halve them by carefully using a large knife.
No, unfortunately we do not carry Maine Lobster. But you should check out our Spiny Lobster Tails available in the market!
We do have Soft-shell blue crab available in our market and may be expanding our inventory to carry blue crab throughout the season.
Yes! We have Opilio Snow Crab and King Crab and will have that available on our website shortly.
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)
No, we do not recommend freezing any of the salad products that we have. They have a best-by date stamped on them and should be refrigerated and enjoyed prior to that date.
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.