a couple of points:
1. they are fresh hops intended for use in wet/late/dry hopping. As such, they are intended to give you aroma not bitterness, thus the AA is not relevant.
2. If you are using wet hops, you need to multiply your usual dry hop weight by about 5 times. ie if you use 30g of finishing hops, then you will need about 150g of wet hop flowers to achieve a similar effect.
3. they are vacuum packed to remove most/all air and then frozen. I am told they should be ok to keep frozen for up to 6 months (see below).
have attached some additional info from an experienced fellow wet hop user who I know personally:
"Wet hopping / fresh hopping
Wet hopping is one of the great privileges of brewers with access to fresh hops.
Beer made with fresh hops tastes amazing! I make analogies with many other foods and drinks, but
coffee is one that most people can relate to. Think of the difference between an espresso made with
freshly roasted, freshly ground coffee beans compared to an instant coffee. This goes some way
towards describing the difference in complexity, flavour and quality of the beer you can make.
Wet hopping or fresh hopping is simply brewing with fresh picked green hop flowers instead of
dry flowers or pellets.
You basically want the flowers to go straight into the kettle once they are picked, so do everything
reasonably possible to brew with them on the day you pick them. Also fridge them ASAP in an
unsealed bag if there is any delay.
I am obsessed with making and obviously drinking the cleanest most natural, freshest, tastiest beer.
This search has lead me into growing my own organic hops and also into wet hopping. What you
gain by using fresh flowers over dry is the most volatile oils and esters, lost in the drying process that
you didnt even know existed until you have tried your first wet hopped beer. Because of this
volatility your fresh hops are best utilised in flavour and or aroma hopping. Most volatiles are lost in
a long boil, so any where from a 0 to 15 minutes boil is best or they can go straight into the fermenter
(I usually pasteurise the flowers for a few minutes in hot water to prevent possible infection).
In wet hopping, your brew schedule remains the same. The bittering hops are boiled as normal and
the fresh hops added late in the boil.
The only adjustment you need to make to your recipes for the wet hops is to take the original weight
quantity for dry hops and multiply it by 5. Dont be concerned, you are not using five times the
amount of hops to make the same amount of beer! When you dry hop flowers for storage purposes
they end up (about) five times lighter. So if your recipes are based on dry flowers or pellets, simply
put 5 times more fresh hops by weight to compensate for the weight of the water still in the flowers
and you will be fine. If you are using a combination of wet and dry hops in one recipe you only
increase the quantities of the wet hops.
The only other thing to consider if you normally use pellets is that instead of the sludge in your kettle
at the end, you will have whole flowers. A screen at the bottom of the kettle or a hop bag will solve
potential blockages when you transfer your wert from the kettle. If you are keen you can also use a
hop back look online for information on how to make one.
I try to drink my fresh hop beers within 3 to 4 months, its not that they arent still excellent after that
time I just feel that you get the most from the experience while the beer is still fresh. After this time
there is less and less difference between a wet or a dry hopped beer. So they tend to be a real treat
for that period of time after harvest time. Dont forget though, fresh hops can be frozen, kept fresh
and used any time. I would suggest 6 months as a reasonable maximum for freezing; however I
havent tried longer so it might be ok."
Allan
h34r: 
