Riviera Seafood Club how seafood delivery works


Holiday Schedule

Due to the holidays landing on weekends this year, the holidays will be observed on the following Monday. Since Fedex, UPS, USPS and other major carriers will be closed, we will be unable to deliver packages (or offer local pickup) on the following days:

  • Tuesday, December 27th, 2022
  • Tuesday, January 3rd, 2023



  • Ordering & Delivery Schedule

    Due to processing and portioning, please order two business days before your expected delivery date

    **We are unable to deliver packages on Saturday or Sundays
      Order Day Processing Day Next Day Shipping Delivery Day
      Monday Tuesday Wednesday
      Tuesday Wednesday Thursday
      Wednesday Thursday Friday
      Thursday Monday Tuesday
      Friday - Sunday Monday Tuesday
      *Deliveries may be delayed due to holidays. 

      Questions Related to Ordering

      All order adjustments need to be made before 9pm the night before processing.

      We currently ship to all 50 U.S. States and Washington DC.

      Yes, we have several local pickup options in the Greater Los Angeles area. Click here for more information.

      Please make sure you are adding the discounted item(s) to your cart first, then applying the specific code in checkout.

      If you are still experiencing issues, please contact support@rivieraseafoodclub.com and we'll be happy to assist you!

      Our shipping schedules are based on Fedex and UPS delivery schedules. For now, we have found both carriers could not offer reliable Saturday or Sunday delivery, resulting in many problems for our customers.

      Lastly, Fedex and UPS do not pickup on Sundays, so we cannot ship out orders on Sunday for Monday delivery.

      We recommend ordering for Friday delivery and storing our products in your refrigerator or freezer until needed.

      Questions Related to Our Products

      All of our species are responsibly sourced and here's the breakdown:
      A5 Japanese Wagyu (Ribeye, New York & Thin Sliced Ribeye): Premium Superfrozen, Farmed, Origin: Kagoshima, Japan.
      Bluefin Tuna (Akami, Chutoro & Otoro): Fresh, Ranched, Origin: Mexico
      Calvisius Caviar - Oscietra Classic: Fresh, Farmed, Origin: Caspian Sea, Black Sea and Azov Sea
      Calvisius Caviar - Siberian: Fresh, Farmed, Origin: fluvial basins of Siberia (from the Ob to the Kolyma rivers) and Lake Baikal
      Gindara Sablefish (Black Cod): Freshly Frozen, Origin: Kyuquout Sound, British Columbia
      Halibut: Fresh, Wild, Origin: Baja Mexico
      Hokkaido Japanese Scallops: Individually Quick Frozen (IQF) Superfrozen, Wild, Origin: Hokkaido, Japan
      Kampachi (Amberjack) Filet: Freshly Frozen, Farmed, Origin: La Paz, Mexico
      Kampachi Collars (Kama): Freshly Frozen, Farmed, Origin: La Paz, Mexico
      Salmon Collars (Atlantic): Freshly Frozen, Farmed, Origin: Canada
      Ora King Salmon Filet: Fresh, Farmed, Origin: New Zealand
      Ora King Salmon Collars: Frozen, Farmed, Origin: New Zealand 
      Kabayaki Unagi (Freshwater Eel): Pre-cooked and marinated, Freshly Frozen, Farmed, Origin: China
      Wild-Caught Uni: Fresh, Wild, Origin: Mexico, Canada or Japan
      Wild- Caught Blue Shrimp: Freshly Frozen, Wild, Origin: Mexico
      Blue Shrimp Burgers: Frozen, Wild, Origin: Mexico
      Regal New Zealand King Salmon: Smoked, Frozen, Origin: New Zealand
      Swordfish: Freshly Frozen, Wild, Origin: Pacific Coast

      All of our products are of the utmost quality, sourced to perfection, can be eaten raw upon arrival, and do not require any additional freezing as there are no "bugs" or parasites in our fish. The only product that requires freezing is the Canadian Atlantic Salmon as it is sushi restaurant standard to freeze all Salmon for raw consumption irregardless of sourcing, but we send our Canadian Atlantic Salmon pre-frozen so it is ready to go upon arrival!

      The Ora King Salmon is sent FRESH, not frozen and does not require any additional freezing before raw consumption because King Salmon, specifically from New Zealand, is a rare species resulting from a 1990's sustainable breeding program. Further, the water used at the hatchery sites comes from a natural spring in New Zealand and the fish are later transferred into the pristine waters of Marlborough Sounds for maturation.

      Our favorite species for sashimi include:

      Fresh Bluefin Tuna: Our specialty cuts make for an amazing sashimi/ sushi experience. Just saku and slice for a melt-in-your-mouth.

      Premium Tuna: Comes in one pound portions, ready to saku and slice for sashimi/ sushi.

      Hokkaido Japanese Scallops: Clean, sweet, and springy. Just defrost and slice for an effortlessly gourmet experience.

      Kampachi: Our favorite white fish makes for a clean and versatile sashimi.

      Superfrozen Bluefin Tuna (O-Toro): Defrost, slice, and enjoy a buttery delicacy.

      Salmon: Delicious and versatile! Arrives pre-frozen as it is sushi restaurant standard to freeze Salmon for one week prior to raw consumption.

      Superfreezing is the process of dramatically freezing at temperatures of -60-70 degrees C, in order to maintain/preserve quality of texture and taste. With any Superfrozen products, you will receive a Superfrozen Handling Instructions sheet, which will tell you exactly how to properly defrost/ store your items.

      The Superfrozen Handling Instructions can also be found by clicking here.

      See refrigerator and freezer storage instructions in each product page.

      Just a general rule of thumb-- EAT IT AS FRESH AS YOU CAN and if you know you’re just going to use part of it: section, cut, and freeze the other portion immediately.

      DO NOT thaw and refreeze items that arrive frozen.

      In the case of Bluefin from Mexican ranches, here in the EPO, (Eastern Pacific Ocean) Bluefin populations are the best we’ve seen in 40-50 years...! 11 years ago it took 12 vessels and 3 months fishing effort to catch the bluefin tonnage quota, and the weight of the tuna ranged from 10-35 kilos. 2017-2020 seasons took 2 vessels approximately 2 WEEKS to catch the quota—of 30-130 kilo Tuna. Clear signs the fishery is robust and sustainable. All of our sources of fresh Tuna are caught or ranched in full compliance of all international and/or domestic fisheries policy set by fishery scientists, and agreed-upon international Tuna species often migrate across the oceans, so that fisheries laws are almost always based on multinational treaties), and domestic fishery laws. Particularly in the case of Bluefin Tuna, their sustainability and repopulation is one of the true success stories in fisheries management. 15 years ago this majestic Tuna species was being overfished worldwide. Scientists, ENGOs, and industry recognized this tragedy, and implemented very strict catch quotas, traceability. The result has allowed the fishery to recover on its own.

      Questions related to our Packaging

      A break in the vacuum seal does not affect the integrity or food safety of the product since our 10K vacuum seal bags are gas permeable. In fact, years ago, botulism was found in vacuum packed fresh fish. Since then, the FDA has requested all fish that is vacuum bagged is done so with gas permeable plastic. When vacuum-sealed fish becomes anaerobic, the necessary conditions for botulism to form are present.

      If you feel that your items have spoiled or did not arrive per your expectations, please take a photo (or video) of your package (inside and outside) and contact support@rivieraseafoodclub.com immediately.

      Please reuse and recycle!