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Live Seafood FAQ – Storage, Freshness & Safety Tips
Keep live shellfish and crustaceans in the fridge covered with a damp towel. Do not submerge in fresh water or seal in an airtight bag.
For best flavour and safety, live seafood should be cooked and eaten on the same day it arrives. At most, use within 1–2 days.
Clams, mussels, and oysters should be closed or close tightly when tapped. Crabs and lobsters should show movement when handled.
Good questions include: how long it has been in the tank, whether it was stored on ice, and when it was last harvested.
Yes — live seafood, especially shellfish, offers the freshest flavour and best texture compared to frozen or pre-cooked options.
Knowing whether seafood is local, in season, wild or farmed helps ensure quality, freshness, and supports sustainable sourcing.