Seafood Technology FAQ - What are the best methods for handling and storing seafood?

Finfish and shellfish should be handled with care. Both are highly perishable.

Storage life depends on how well you take care of it, whether the seafood is a whole fish or a live oyster. Fish bruises easily, so handle carefully. Lift whole fish with two hands and avoid holding by the tail. Pack all seafood products separately or at the top of your grocery bags.

When your seafood purchase arrives home, store it in the coldest part of your refrigerator at a temperature as close to 32°F as possible. The shelf life depends upon the variety of fish and the quality at time of purchase. Be sure to use fish quickly, within one to two days after you buy it. Fish that is not prepackaged should be washed under cold, running water and patted dry with an absorbent paper towel. The fish should then be wrapped in moisture-proof paper or plastic wrap, placed in a heavy plastic bag, or stored in an air-tight, rigid container until ready for cooking. Some varieties of shellfish, however, require different handling and storage guidelines.

• Store shrimp, squid, and shucked shellfish in a leak-proof bag, plastic container, or covered jar.
• Store live shellfish in a shallow dish covered with damp towels or paper towels. Never put live shellfish in water or in an air-tight container where they could suffocate and die.
• Squid and freshly shucked clams have a shelf life of one to two days.
• Shrimp and scallops have a shelf life of about two to three days.
• Freshly shucked oysters have a shelf life of five to seven days.
• Mussels and clams in the shell (live) should be used within two to three days; oysters in the shell, from seven to ten days. Some shells may open during storage. If so, tap them. They will close if alive; if not, discard immediately.
• Live lobsters and crabs should be cooked the same day they are purchased. Cooked whole lobsters or crabs should be stored in tight air-tight containers and used within two to three days. Cooked, picked lobster or crab meat should be stored in a sealed moisture-proof plastic bag or air-tight plastic container for three to four days. Pasteurized crab meat can be refrigerated for up to six months before opening and should be used within two to three days after opening.
• Refrigerate left-over cooked shellfish dishes as you would any other leftovers. Use within two or three days. Do not allow cooked seafood to come in direct contact with raw seafood or other raw meats.