When buying seafood, be certain to check the sell by or use by date.
- Fish should be stored in the coldest part of the refrigerator in its original packaging. Remember to keep raw products separated from cooked products.
- Molluscan shellfish such as oysters, clams and mussels should be stored in the refrigerator in open containers with clean, damp cloths placed atop the shellfish.
- Canned or pouched seafood like tuna, can be stored for years, though tastes best when used within one year of purchase.
To avoid cross contamination, do not use the same utensils or cutting boards with both raw and cooked seafood products.
Marinades are a wonderful way to enjoy fish. Marinating should be done in the refrigerator. Used marinade should always be discarded and never reused.
Seafood Storage Guide
Product |
Purchased Commercially Frozen for Freezer Storage |
Purchased Fresh and Frozen at Home |
Never Frozen, Thawed, or Previously Frozen and Refrigerated at Home |
|
Fish Fillets and Steaks |
|||
|
Lean |
|||
|
Cod, Flounder |
10-12 months |
6-8 months |
36 hours |
|
Haddock, Halibut |
10-12 months |
6-8 months |
36 hours |
|
Pollock, Ocean Perch |
8-9 months |
4 months |
36 hours |
|
Rockfish, Sea Trout |
8-9 months |
4 months |
36 hours |
|
Ocean Perch (Pacific) |
8-9 months |
4 months |
36 hours |
|
Fatty |
|||
|
Mullet, smelt |
6-8 months |
NA |
36 hours |
|
Salmon (cleaned) |
7-9 months |
NA |
36 hours |
|
Shellfish |
|||
|
Crab (Dungeness) |
6 months |
6 months |
5 days |
|
Crab (king) |
12 months |
9 months |
7 days |
|
Crab (snow) |
6 months |
6 months |
5 days |
|
Crab, cocktail claws |
NA |
4 months |
5 days |
|
Blue crabmeat (fresh) |
NA |
4 months |
5-7 days |
|
Blue crabmeat (pasteurized) |
NA |
NA |
6 months |
|
Shrimp |
9 months |
5 months |
4 days |
|
Surimi products |
10-12 months |
9 months |
2 weeks |
|
Clams, shucked |
NA |
NA |
5 days |
|
Oysters, shucked |
NA |
NA |
4-7 days |
|
Lobster, live |
NA |
NA |
1-2 days |
|
Lobster, tail meat |
8 months |
6 months |
4-5 days |
|
Squid |
8-9 months |
4 months |
36 hours |
|
Breaded Seafoods |
|||
|
Fish portions |
18 months |
NA |
NA |
|
Fish sticks |
18 months |
NA |
NA |
|
Scallops |
16 months |
10 months |
NA |
|
Shrimp |
12 months |
8 months |
NA |
|
Smoked Fish |
|||
|
Herring |
NA |
2 months |
3-4 days |
|
Salmon, whitefish |
NA |
2 months |
5-8 days |
Notes:
NA = not applicable or not advised.
These storage guidelines indicate optimal shelf life for seafood products held under proper refrigeration or freezing conditions. Temperature fluctuations in home refrigerators will affect optimal shelf life as will opening and closing refrigerators and freezers often.
Compiled with information from the University of Idaho College of Agricultural and Life Sciences
Although the above storage times ensure a fresh product for maximum refrigeration storage life at 32_ Fahrenheit, plan on using seafood within 36 hours for optimal quality and freshness of the product.
To determine approximate storage time for species not listed, ask your retailer which category (lean, fatty, shellfish, breaded or smoked) your purchase falls within and refer to this guide.