Fresh seafood is highly perishable—it’s important to store it correctly to preserve its quality and ensure it remains safe to eat. Allow us to show you practical tips for storing various types of seafood to keep them fresh and delicious.
Keep It Cold
So your fresh seafood delivery just arrived. What do you do? Keeping seafood cold is the first and most important step. That’s because low temperatures slow down bacterial growth, helping to maintain freshness.
Refrigerate seafood as soon as possible after purchase. The refrigerator temperature should be set between 0 to 4 degrees Celsius. To keep seafood extra cold, place it on a bed of ice or use ice packs. The coldest part of the fridge is usually the back or bottom, which is ideal for storing seafood.
Proper Packaging
Proper packaging prevents cross-contamination and dehydration, helping to maintain the texture and flavour of the seafood. Seal seafood tightly using airtight containers or plastic wrap to prevent air exposure. This reduces the risk of contamination. Place a layer of plastic wrap or wax paper between the seafood and the ice to keep it from getting soggy.
Storing Fish Fillets
Fish fillets are delicate and require careful handling to stay fresh. Use a shallow container for fish fillets and cover them with plastic wrap. Add ice packs on top for extra cooling. Replace the ice packs daily to keep the temperature low and prevent spoilage. Fresh fish fillets should be used within two days of purchase for the best quality.
Storing Whole Fish
Whole fish can be stored similarly to fish fillets but may require more space and care. Rinse the fish under cold water and pat it dry with paper towels before storing. Wrap the fish in moisture-resistant paper, then place it in a plastic bag or container. Place the wrapped fish on a bed of ice in the refrigerator. Replace the ice daily to keep it fresh.
Storing Shellfish
Shellfish, such as clams, mussels and oysters, need specific conditions to remain fresh. Store live shellfish in a breathable container like a mesh bag or a bowl covered with a damp cloth. Don’t seal them in an airtight container. Keep the shellfish in the refrigerator at a consistent temperature. Use live shellfish within two days for the best quality. Discard any that do not close when tapped.
Freezing Seafood
Freezing is an excellent way to extend the shelf life of seafood. Proper freezing techniques can preserve the texture and flavour. Rinse and pat dry the seafood before freezing. For fillets, you can also flash freeze them on a baking sheet before packing.
Store the seafood in freezer bags or airtight containers, removing as much air as possible to prevent freezer burn. Label the packages with the date to keep track of how long they have been stored. Use the seafood within three to six months for the best quality.
Storing Seafood for Ultimate Freshness
Upon delivery, make sure to keep the seafood cold and well-packaged. Treat your fresh catch with care, and you’ll enjoy its full culinary potential. By adhering to our guidelines, you can ensure that every seafood dish you prepare is as delicious and fresh as possible.