a

Each Sushi Grade Bluefin Tuna Negitoro pack is approximately 0.5 LB.&gt;A mixture of akami (lean), chu toro (medium fatty) and o-toro (fatty) scrapes. Negitoro is a highly desired temaki (hand roll) or roll at sushi restaurants. &gt;All of our pieces are superfrozen at -70°F to conserve quality. Santa Barbara 100gr sea urchin (uni) is highly sought after worldwide. Considered by many to be better than Hokkaido. Recommended Conservation for Tuna:&nbsp;<ul><li>In a regular freezer for up to 7 days.</li><li>Once thawed, keep in fridge for 1-2 days, Best to eat immediately</li><li>Do not freeze again after thawing.</li></ul> ﻿Ready to Eat Raw.Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness especially if you have certain medical conditions.

Each Sushi Grade Bluefin Tuna Negitoro pack is approximately 0.5 LB.>A mixture of akami (lean), chu toro (medium fatty) and o-toro (fatty) scrapes. Negitoro is a highly desired temaki (hand roll) or roll at sushi restaurants. >All of our pieces are superfrozen at -70°F to conserve quality.Santa Barbara 100gr sea urchin (uni) is highly sought after worldwide. Considered by many to be better than Hokkaido.Recommended Conservation for Tuna: In a regular freezer for up to 7 days.Once thawed, keep in fridge for 1-2 days, Best to eat immediatelyDo not freeze again after thawing.﻿Ready to Eat Raw.Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness especially if you have certain medical conditions.

COMBO Negitoro and Uni 

Sushi Grade, Superfrozen

Some of the best uni is known to come from Japan and processed by uni processors mostly in Hokkaido, Japan. Every uni processor has their own "secret" way of processing uni to maintain its sweetness and keeping the uni intact so it doesn't melt in transit. Uni is extremely sweet and rich with umami flavor. In Japan, it is served mainly as sushi, gunkan or donburi (over rice), but in other countries it used as sauce. "Jou" uni is easier understood as "A Grade". Grading in uni is mainly based off of size, color and texture of each tongue or piece of uni. "Tokujou" can be referred to as AA Grade. Usually consists of bigger sized tongues with more vibrant colors. Grading is determined by each processor and can vary by different processors. Each piece is delicately separated by the processors and then neatly arranged in the tray. "Narabi" means lined up in a uniform way while "Bara" means not lined up in a uniform way. Typically "Narabi" carries a higher grade, but some processors do "Bara" style trays so they can use less chemicals and allow the more "natural" taste of uni to come out. Bitterness in uni typically comes due to issues when the uni is in transit from Japan to the US. Since uni is extremely fragile, sudden shake or the box it is packaged in falls, it can taint the quality. You taste the "myoban" or alum that is used to process the uni to keep it intact. Origin may be from Caspian Sea, but processed in Hokkaido, Japan. It is a stock photo but we directly import it from a Hokkaido Uni processor as opposed to most other companies that sell uni has to buy from the market. Our uni is made to order which means it has a longer shelf life and will be fresher. Disclaimer:&nbsp; <ol><li>This item is subject to market prices and may increase without notice</li><li>This is product is pre-ordered and is subject to market availability. If unavailable, you will not be charged</li><li>Regarding UPS shipments, we cannot be responsible for any damages caused by UPS. We will package it properly, but any handling issue by UPS must be claimed with UPS</li></ol>

Some of the best uni is known to come from Japan and processed by uni processors mostly in Hokkaido, Japan. Every uni processor has their own "secret" way of processing uni to maintain its sweetness and keeping the uni intact so it doesn't melt in transit.Uni is extremely sweet and rich with umami flavor. In Japan, it is served mainly as sushi, gunkan or donburi (over rice), but in other countries it used as sauce. "Jou" uni is easier understood as "A Grade". Grading in uni is mainly based off of size, color and texture of each tongue or piece of uni. "Tokujou" can be referred to as AA Grade. Usually consists of bigger sized tongues with more vibrant colors. Grading is determined by each processor and can vary by different processors. Each piece is delicately separated by the processors and then neatly arranged in the tray. "Narabi" means lined up in a uniform way while "Bara" means not lined up in a uniform way. Typically "Narabi" carries a higher grade, but some processors do "Bara" style trays so they can use less chemicals and allow the more "natural" taste of uni to come out.Bitterness in uni typically comes due to issues when the uni is in transit from Japan to the US. Since uni is extremely fragile, sudden shake or the box it is packaged in falls, it can taint the quality. You taste the "myoban" or alum that is used to process the uni to keep it intact.Origin may be from Caspian Sea, but processed in Hokkaido, Japan. It is a stock photo but we directly import it from a Hokkaido Uni processor as opposed to most other companies that sell uni has to buy from the market. Our uni is made to order which means it has a longer shelf life and will be fresher.Disclaimer: This item is subject to market prices and may increase without noticeThis is product is pre-ordered and is subject to market availability. If unavailable, you will not be chargedRegarding UPS shipments, we cannot be responsible for any damages caused by UPS. We will package it properly, but any handling issue by UPS must be claimed with UPS

Hokkaido Uni (Bara)

250g, Not Recommended for UPS

Salmon Toro- A delicacy for many. The fattiest part of the Salmon!This is the highest concentrated part of salmon with Omega-3 fatty acids. Weight ranges from 0.4-0.7lbs and around 0.25- 0.5 inches.Ready to thaw, slice, and eat!Frozen Bakkafrost SalmonBakkafrost salmon from Faroe Islands in Europe is considered to be one of the premier salmon brands in the world. Most others don't get sold by its brand name to restaurants, but Bakkafrost is recognized by most chefs and carry a higher premium than other brands. Organic SalmonThese Sashimi grade salmon are raised in environments with 3 times less density than conventionally farmed salmon. This allows the fish plenty of room to grow and reduces impact to the environment. Organic Salmon follows a strict 100% organic diet that means salmon never consumes GMO's or any artificial ingredients. High level of Omega 3 &amp; 6, close to the levels found in the Wild Atlantic Salmon. Ora King SalmonEco-friendly&nbsp;Ōra King&nbsp;salmon from New Zealand is rapidly becoming a chef's favorite. Also known as Red Spring or Chinook, the&nbsp;Ora King&nbsp;Salmon is a true delicacy that chefs love for it's taste and texture. Ready to Eat Raw:Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness especially if you have certain medical conditions.

Salmon Toro- A delicacy for many. The fattiest part of the Salmon!This is the highest concentrated part of salmon with Omega-3 fatty acids. Weight ranges from 0.4-0.7lbs and around 0.25- 0.5 inches.Ready to thaw, slice, and eat!FrozenBakkafrost SalmonBakkafrost salmon from Faroe Islands in Europe is considered to be one of the premier salmon brands in the world. Most others don't get sold by its brand name to restaurants, but Bakkafrost is recognized by most chefs and carry a higher premium than other brands.Organic SalmonThese Sashimi grade salmon are raised in environments with 3 times less density than conventionally farmed salmon. This allows the fish plenty of room to grow and reduces impact to the environment. Organic Salmon follows a strict 100% organic diet that means salmon never consumes GMO's or any artificial ingredients. High level of Omega 3 & 6, close to the levels found in the Wild Atlantic Salmon.Ora King SalmonEco-friendly Ōra King salmon from New Zealand is rapidly becoming a chef's favorite. Also known as Red Spring or Chinook, the Ora King Salmon is a true delicacy that chefs love for it's taste and texture.Ready to Eat Raw:Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness especially if you have certain medical conditions.

Salmon Toro (Belly) Sashimi Ready 

Bakkafrost Salmon Toro

Organic Salmon Toro

Ora King Salmon Toro

Frozen-farmed hybrid striped bass from Texas.It is a hybrid between striped and white bass, ready-to-eat.<ul><li>Great for cooking or grilling. </li></ul>The average weight of each fillet is 0.5- 0.7 lbs

Frozen-farmed hybrid striped bass from Texas.It is a hybrid between striped and white bass, ready-to-eat.Great for cooking or grilling. The average weight of each fillet is 0.5- 0.7 lbs

Frozen Striped Bass Fillet 

Fillet & Skin-off 

Frozen Bronzino fish, Sold by piece. Farmed from the Mediterranean area.Each fillet is ready to be grilled or served cooked The average weight of each fillet is 0.35-0.4lbs per fillet

Frozen Bronzino fish, Sold by piece.Farmed from the Mediterranean area.Each fillet is ready to be grilled or served cookedThe average weight of each fillet is 0.35-0.4lbs per fillet

Frozen Bronzino 

Fillet with Skin 

Pre-made ankimo (monkfish liver).-known as the Foie gras of the sea, Ankimo (Monkfish Liver) is a highly nutritious ingredient that is rich in vitamins A, B12, and D, and is said to be good for skin health and anti-aging Please thaw, slice, and add your favorite sauce, such as ponzu or soy sauce, to go with alcohol.It also goes well with cream and can be delicious with pasta sauce or gratin. Recipe for our customers: Here, we introduce a pasta recipe made using our Ankimo (Monkfish Liver) and frozen scallops. Chilling, super rich, and yummy 🎵. Ingredients: 1 pack -------------- Ankimo (Monkfish Liver)8 pieces-------------Scallop (Hokkaido Hotate)100g ---------------- Mushroom1/2 medium --------Onion2 cloves -------------Garlic2 pieces -------------LaurierDesire amount ----Olive oil10g -------------------ButterDesire amount -----White wine200cc ----------------Fresh creamDesire amount ----SaltDesire amount ----Pepper Instructions:<ol><li>Chop onion, garlic, and mushrooms into appropriate sizes.</li><li>Boil the pasta with a pinch of salt.</li><li>Cut the liver into 1cm squares and sprinkle with flour. </li><li>Cut each scallop into quarters, sprinkle with salt and pepper, and dust with flour.</li><li>Add olive oil to a frying pan, add the chopped onion and garlic from step 1, and fry until tender.</li><li>Add bay leaf, and olive oil. Stir-fry Ankimo liver, scallops, and mushrooms over medium heat.</li><li>Add butter to 5 and 4, add 30cc of white wine, cover, and steam for about 5 minutes.</li><li>Remove the bay leaf, add fresh cream, season with salt and pepper, and boil to complete the sauce. </li><li>Add the boiled pasta and mix.</li><li>Enjoy!!</li></ol>

Pre-made ankimo (monkfish liver).-known as the Foie gras of the sea, Ankimo (Monkfish Liver) is a highly nutritious ingredient that is rich in vitamins A, B12, and D, and is said to be good for skin health and anti-agingPlease thaw, slice, and add your favorite sauce, such as ponzu or soy sauce, to go with alcohol.It also goes well with cream and can be delicious with pasta sauce or gratin.Recipe for our customers:Here, we introduce a pasta recipe made using our Ankimo (Monkfish Liver) and frozen scallops.Chilling, super rich, and yummy 🎵.Ingredients: 1 pack -------------- Ankimo (Monkfish Liver)8 pieces-------------Scallop (Hokkaido Hotate)100g ---------------- Mushroom1/2 medium --------Onion2 cloves -------------Garlic2 pieces -------------LaurierDesire amount ----Olive oil10g -------------------ButterDesire amount -----White wine200cc ----------------Fresh creamDesire amount ----SaltDesire amount ----PepperInstructions:Chop onion, garlic, and mushrooms into appropriate sizes.Boil the pasta with a pinch of salt.Cut the liver into 1cm squares and sprinkle with flour. Cut each scallop into quarters, sprinkle with salt and pepper, and dust with flour.Add olive oil to a frying pan, add the chopped onion and garlic from step 1, and fry until tender.Add bay leaf, and olive oil. Stir-fry Ankimo liver, scallops, and mushrooms over medium heat.Add butter to 5 and 4, add 30cc of white wine, cover, and steam for about 5 minutes.Remove the bay leaf, add fresh cream, season with salt and pepper, and boil to complete the sauce. Add the boiled pasta and mix.Enjoy!!

Ankimo (Monkfish Liver)

Frozen, 220g

Chopped Tuna that we offer can be either chopped up big eye or yellowfin tuna. This is the highest quality of spicy tuna you will eat anywhere as restaurants use much lower quality. Please refer to Jane's Spicy Tuna recipe page if you need a recipe!Each pack is approximately 0.5 LBAll of our pieces are super-frozen at -70°F to conserve quality. Recipe for our customers: "My husband had never eaten raw fish, but he gave this recipe a try and said it changed his life!"&nbsp; Garlic &amp; Avocado Tuna SteakAdd avocado to diced rare tuna steak lightly fried in butter soy sauce. It goes well with white wine! Ingredients: 1 Pack of Chopped Tuna&nbsp;1 Avocado1 Clove of Garlic, thinly sliced&nbsp;10g Salted butter&nbsp;1 tablespoon of vinegar1 tablespoon soy sauceA little salt and pepper Instructions:<ol><li>Sprinkle salt and pepper all over the chopped tuna.</li><li>Cut the avocado according to the size of the tuna.</li><li>Add butter and garlic to a frying pan and heat over medium heat. When the garlic smells good, add the vinegar and soy sauce and mix.</li><li>Add the tuna, turn the heat up to high, and grill until the outside is browned. Be careful not to overcook!!</li><li>Mix the avocado in with the tuna</li><li>Enjoy!!</li></ol> Ready to Eat Raw.Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness especially if you have certain medical conditions.

Chopped Tuna that we offer can be either chopped up big eye or yellowfin tuna. This is the highest quality of spicy tuna you will eat anywhere as restaurants use much lower quality. Please refer to Jane's Spicy Tuna recipe page if you need a recipe!Each pack is approximately 0.5 LBAll of our pieces are super-frozen at -70°F to conserve quality.Recipe for our customers:"My husband had never eaten raw fish, but he gave this recipe a try and said it changed his life!" Garlic & Avocado Tuna SteakAdd avocado to diced rare tuna steak lightly fried in butter soy sauce. It goes well with white wine!Ingredients: 1 Pack of Chopped Tuna 1 Avocado1 Clove of Garlic, thinly sliced 10g Salted butter 1 tablespoon of vinegar1 tablespoon soy sauceA little salt and pepperInstructions:Sprinkle salt and pepper all over the chopped tuna.Cut the avocado according to the size of the tuna.Add butter and garlic to a frying pan and heat over medium heat. When the garlic smells good, add the vinegar and soy sauce and mix.Add the tuna, turn the heat up to high, and grill until the outside is browned. Be careful not to overcook!!Mix the avocado in with the tunaEnjoy!!Ready to Eat Raw.Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness especially if you have certain medical conditions.

Chopped Tuna (For Spicy Tuna)

Wild, Superfrozen

Frozen wild spot prawns from Canada. Thaw it out and eat it raw! There are botan ebi from Alaska as well, but we use Canadian because Alaskan ones tend to have eggs.Each Pack is 2.2 lbs.

Frozen wild spot prawns from Canada. Thaw it out and eat it raw! There are botan ebi from Alaska as well, but we use Canadian because Alaskan ones tend to have eggs.Each Pack is 2.2 lbs.

Wild Botan Ebi (Spot Prawn)

Large (25-33)pc

Extra Large (20-24)pc

Jumbo (15-19)pc

Gomawakame is ready to eat!It is manufactured in the USA. The flavor is deliciously nutty and robust by using high-quality sesame oil and sesame seeds.They are frequently used as a side dish, appetizer, and bedding for seafood.Seaweed salad is a prevalent dish among Japanese and Korean restaurants.<ul><li>&nbsp;30-day shelf life unopened in the refrigerator</li><li>&nbsp;Please consume within 5-7 days after opening</li><li>&nbsp;No HFCS</li><li>&nbsp;&nbsp;No trans-fat</li><li>&nbsp;&nbsp;Gluten-free</li><li>&nbsp;&nbsp;Soy-free</li><li>&nbsp;&nbsp;Cholesterol-free</li><li>&nbsp;&nbsp;Vegetarian</li></ul>

Gomawakame is ready to eat!It is manufactured in the USA. The flavor is deliciously nutty and robust by using high-quality sesame oil and sesame seeds.They are frequently used as a side dish, appetizer, and bedding for seafood.Seaweed salad is a prevalent dish among Japanese and Korean restaurants. 30-day shelf life unopened in the refrigerator Please consume within 5-7 days after opening No HFCS  No trans-fat  Gluten-free  Soy-free  Cholesterol-free  Vegetarian

 Frozen Gourmet Seaweed Salad 

Azuma, 12oz 

Farmed in Ibaraki, Japan. This Sushi Grade Rice is used by some of the most high end omakase restaurants in NYC. Perfect size for home consumption! A must have to pair with all of your sushi/sashimi, fish, and seafood products. Get started on your homemade Japanese meal!

Farmed in Ibaraki, Japan. This Sushi Grade Rice is used by some of the most high end omakase restaurants in NYC. Perfect size for home consumption! A must have to pair with all of your sushi/sashimi, fish, and seafood products. Get started on your homemade Japanese meal!

Japanese Premium Sushi Rice (Emi No Kizuna) 

2.2lbs

Tuna

Salmon

Toyosu Pre-Order

Meats

Yama Seafood

Downtown 

Upper Westside 

Upper Eastside 

Queens 

Middle NJ 

Westchester County (RT17#2)

Bergen County 2 (RT17#1)

Bergen County 1 (HBK)

Riverside New Jersey (HBK)

Southern NJ (SNJ1)

Philadelphia/Burlington County (SNJ2)

Pennsylvania (SPNJ)

New York/Connecticut 

UPS Zone

Pick-up weeks: <ul><li>02/16/2023</li><li>03/16/2023</li><li>04/20/2023</li><li>05/18/2023</li><li>06/22/2023</li><li>07/20/2023</li></ul>AMC Princeton location for Pick-ups between 10:00AM-11:00AM

AMC Princeton Location Once a Month NEXT (01/19/2023)

Pick up at Yama Seafood between 10:00AM-2:30PMPlease be advised you can't make any purchases in our warehouse. We can't process any same-day order for pick up.If you have any questions, give us a call.

Yama Seafood Pickup

Please accept call from driver the day of delivery to coordinate Estimate Arrival Time. <ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Yama VA Pick Up

<h3>Pick up at TACHIBANA Sushi bar and Japanese Restaurant</h3>Please accept call from driver the day of delivery to coordinate Estimate Arrival Time. <ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Tachibana DC Pick Up

Pick up at Sushi Nakazawa!Please accept call from driver the day of delivery to coordinate Estimate Arrival Time. <ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Nakazawa DC Pick Up

Pick up at Sleep Inn, Laurel, MDPlease accept call from driver the day of delivery to coordinate Estimate Arrival Time.<ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Sleep Inn Pickup

NOT AVAILABLE AT THE MOMENT This location will be use for the future. Sorry for the inconvenience

Parkwest Pickup

Pick up at Yosaku RestaurantPlease accept call from driver the day of delivery to coordinate Estimate Arrival Time. <ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Yosaku Pick Up

Pick up at Endo Sushi in Arlington, VA.Please accept call from driver the day of delivery to coordinate Estimate Arrival Time. <ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Endo Pick Up

Pick up at Sushi YoshiPlease accept call from driver the day of delivery to coordinate Estimate Arrival Time. <ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Sushi Yoshi Pick Up

Long Island Area (For Thursday 06/30/2022)

Brooklyn 

Pick up at Yoyogi Sushi Gaithersburg MD Please accept call from driver the day of delivery to coordinate Estimate Arrival Time.<ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Yoyogi (MD)

Long Island 

New Jersey based&nbsp;seafood&nbsp;distributor/wholesaler providing the highest grade tuna, salmon, hamachi, uni, sashimi grade fish, Japanese specialty products and more to hundreds of restaurants and home consumers on the East Coast.

New Jersey based seafood distributor/wholesaler providing the highest grade tuna, salmon, hamachi, uni, sashimi grade fish, Japanese specialty products and more to hundreds of restaurants and home consumers on the East Coast.

Most of, if not all of our fish is sashimi quality and can be eaten raw (except for fish like Halibut and Sablefish). However, the FDA recommends freezing or curing the fish for consumption as sashimi. Please see the entry below for more details.

We label products as Sashimi Quality if they can be consumed raw. Of our Sashimi Quality products Salmon, and only salmon, is recommended to be cured before consuming raw. The easiest way is to freeze overnight or longer. You can also use a salt and vinegar cure. None of our fresh products have been frozen before unless otherwise specified in the product description.

When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This process ensures that suppliers can charge accurate weights for products (i.e. 1.24lb Fillet vs. 1lb Fillet ordered). If the user cancels the order or the payment hold is not captured, the authorization is cancelled and the funds are released back to the customer.

No, but it is preferred that someone be there to accept the package. Our drivers will provide contactless delivery by placing your order by the front door and ringing the doorbell before leaving. If you have an address that this would not work, please leave additional instructions on how to deliver your order effectively.

Members of our team arrive as early as 2 am to start cutting and other team members work together to carefully pack each fish and put your order together. Each Yama member is trained to follow proper procedures and standards to keep everything clean and sanitary.

You can make any changes or cancel your order up until 24 hours before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery.

We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until midnight the day before desired pick up or delivery.

Through our partnership with UPS we are shipping fresh and frozen seafood to all 50 states. All our online products can be shipped using UPS. All UPS shipments are shipped using gel ice packs and insulated liners. We look forward to getting our delicious, healthy, and sustainable seafood in homes across the country. Due to the perishable nature of seafood we ship all UPS orders with Next Day service.

Any product issues due to shipping via UPS are not covered by Yama Seafood. If any issues arise or you&#39;re not satisfied, please contact us. Yama will file a claim on your behalf. Once/if Yama is given a credit, we will relay a refund directly to your account.

Superfrozen products (like tuna) should be kept at -76&#39;F for optimal quality. Once it&#39;s stored in conventional freezers (-4&#39;F), the quality will degrade over time. We recommend consuming within 7 days when stored at -4&#39;F.

All UPS orders will be delivered the day after the shipping departure date.

We are open from Monday through Friday only. Please note that we delivery to certain areas on certain days. Check out our Service Locations to see which days we can deliver to your route.

Have a question? We have answers. Here are some common ones: Is your fish safe to eat right away? Most of, if not all of our fish is sashimi quality and can be eaten raw (except for fish like Halibut and Sablefish). However, the FDA recommends freezing or curing the fish for consumption as sashimi. Please see the entry below for more details., What does "Sashimi Quality" mean? We label products as Sashimi Quality if they can be consumed raw. Of our Sashimi Quality products Salmon, and only salmon, is recommended to be cured before consuming raw. The easiest way is to freeze overnight or longer. You can also use a salt and vinegar cure. None of our fresh products have been frozen before unless otherwise specified in the product description., Why do I see a Pre-Authorized Hold after purchase? When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This process ensures that suppliers can charge accurate weights for products (i.e. 1.24lb Fillet vs. 1lb Fillet ordered). If the user cancels the order or the payment hold is not captured, the authorization is cancelled and the funds are released back to the customer., Do I need to be home? No, but it is preferred that someone be there to accept the package. Our drivers will provide contactless delivery by placing your order by the front door and ringing the doorbell before leaving. If you have an address that this would not work, please leave additional instructions on how to deliver your order effectively., etc.

Customer favorites

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Uni

Salmon

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