It's always good to cook fresh seafood within two days of purchase. If that's not possible, here are some tips to help you store it.
To refrigerate
Fin Fish:
- Fresh fin fish should always be used within two days of purchase.
- Never allow seafood to remain un-refrigerated for long periods of time.
- Fresh seafood should be held as close to 3 degrees as possible, this is usually accomplished through icing.
- Do not let ice come in contact with fish fillets because ice leaches the flavour from fish. Fresh fish should never be allowed to sit in its own juices because deterioration will occur more rapidly.
Shell Fish:
- Keep live oysters, mussels, and clams damp and at 3 degrees.
- Do hot let shellfish come in contact with ice or fresh water and do not store them in air-tight containers.
- Shucked shellfish must be held as close to 3 degrees as possible.
Live Lobsters and Crabs:
- Keep live lobsters and crabs at 3 degrees in damp packaging such as seaweed.
- Do not hold them in water or in an air-tight container.
To freeze
- Place in freezer bags, seal & date
- Freeze up to 3 months
To Thaw
- Place in lower section of refrigerator 24 hours before required
Handle all seafood with care. Seafood with bruises or punctures will spoil more rapidly.