Both live and chilled seafood are available, but whether to rehydrate live or chilled depends on the type of seafood. We don't choose randomly; we decide based on the survival characteristics of each type of seafood: Suitable for rehydration live → We try to rehydrate these varieties live, ensuring they arrive alive. Must be chilled → These fish die immediately out of water; forcing them to rehydrate live will cause them to struggle and injure themselves, and the flesh will turn sour. Immediately chilling or freezing on the ship after landing ensures the freshest condition.

All products undergo rigorous quality testing and are backed by comprehensive after-sales service, ensuring worry-free shopping and reliable use.

Yes. For different types of seafood: Fish/Squid → Marinate in milk or cooking wine with ginger slices for 10 minutes. Shrimp/Crab → Soak in lemon juice or white vinegar water for 5 minutes. Shellfish → Salt water with a few drops of oil to remove sand more effectively. General → Pat dry with kitchen paper before cooking.

Live seafood: Consume on the same day; not recommended to keep overnight. Chilled seafood: Refrigerate at 0–4℃; consume within 1–2 days. Frozen seafood: Portion into single-serving portions, seal and label with the date, freeze at -18℃. ❌ Do not repeatedly thaw and refreeze; the meat quality will deteriorate.