Store leftovers, properly wrapped, in the refrigerator within 2 hours. Never serve cooked seafood on a plate that held the raw product without proper cleaning. Always marinate in the refrigerator in a glass or plastic container. Marinades are great for seafood but should not be saved and used as a sauce unless the marinade has been cooked to a temperature of at least 165☏ to eliminate microorganisms from the raw fish. Whether you are storing fresh fish or thawing frozen fish in your refrigerator, make sure that the juices from raw seafood do not drip onto food that has already been cooked or food that will not be cooked. Never let raw seafood come in contact with already cooked or ready-to-eat foods (e.g. Always remember to keep your hands, preparation area and utensils clean. Handle and Prepare Seafood ProperlyĪll foods, including seafood, must be handled and prepared in a clean area to avoid cross-contamination. Be careful not to overheat the seafood in the microwave or you will start the cooking process. Other thawing methods include: immersing frozen seafood in cold water for a short time in a sealed plastic bag, or microwaving on a defrost setting until the fish is pliable but still icy. It’s best to thaw frozen seafood in the refrigerator overnight. For best quality remember the FIFO concept – First In, First Out. Live lobsters and crabs should be cooked the day they are purchased.įrozen seafood should be kept frozen, and it is a good idea to date packages of frozen seafood so you can use the older seafood first. Shucked shellfish can be placed in a sealed container and frozen. Mussels and clams should be used within 2-3 days and oysters within 7-10 days. Shellfish, such as mussels, clams and oysters that are purchased live in their shells, should be put in a shallow pan (no water), covered with moistened paper towels and refrigerated. If the fish won’t be used within 2 days, wrap it tightly in moisture-proof bags (so the fish won’t dry out) and store it in the freezer. It’s a good idea to store it on ice in the refrigerator to keep it as cold as possible. Store Seafood Properlyįinfish should be stored in the refrigerator and used within 1 to 2 days after purchase. Bury them on ice immediately or use an ice slush with approximately 2 parts ice to 1 part water to keep your catch cold. If you have caught your own fish, do not let them sit on the deck until you come back to the dock. Always purchase seafood last during your shopping trip, and bring a cooler to transport it home. Fish will lose quality and deteriorate rapidly with higher storage temperature – so use ice when you can. Use a thermometer to make sure your home refrigerators is operating at 40☏ or lower. When storing fresh seafood, keep it in the coldest part of the refrigerator. How long your fresh seafood will last depends on the condition of the product when you purchased it (See selecting seafood) and on how well you take care of it. Although there are many types of seafood available from commercial sources or from recreational fishing, all fish and shellfish are highly perishable, and the same basic storage and handling guidelines should be followed: Keep it cold, Keep it clean, Store it quickly, Prepare and cook it properly.
Whether a consumer buys seafood from a market or catches/harvests fish and shellfish on their own, proper handling, storage, and preparation are necessary to maintain quality and ensure safety.
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