FISH STORAGE
GUIDELINES
| |
|
YOU
CAN KEEP IT APPROXIMATELY THIS LONG |
| |
How
to Store |
On
Refrigerator shelves 35-40°F (2-4°C) |
In
Freezer 0°F (-18°C) stored in MVP* materials |
| Fresh Fish |
Refrigerate.
Wrap loosely in waxed paper or aluminum foil; store in covered
container. |
1-2 days. Keep
shellfish to be eaten raw only a few hours.** |
2-3 months |
| Cooked Fish |
Refrigerate
tightly wrapped in a covered container. |
3-4 days |
1 month |
| Fish Salads and
Sandwich Fillings |
Refrigerate
immediately after preparation, until ready to use. |
1 day |
Do not freeze
except if very small amount of salad dressing is used; 1-3 months. |
| Bisques, Broth,
Chowders, Stews |
Refrigerate
immediately after cooking. Cover before refrigerating. |
1-2 days |
3-6 months |
| Frozen Fish |
Refrigerate in
original container. |
Use immediately. |
3-6 months |
| Smoked, Light
such as Smoked Salmon |
Refrigerate
tightly wrapped in covered container. |
1-2 days. Lox
will keep for 3 days. |
Freezing not
recommended. After 6 months loses quality. |
| Smoked, Heavy
(Kippered Cod, Smoked Whiting) |
Refrigerate
tightly wrapped in covered container. |
6-7 days |
(See above) 6
mos. |
| Dried or Pickled |
Refrigerate
tightly wrapped or in covered container. |
1 week |
(See above) 6
mos. |
| Crab, King |
Keep in original
wrap. |
|
18 months |
| Clams |
|
1 day, shucked;
2 days, in shell |
3 months |
| Crab, in shell |
|
2 days |
|
| Lobster tails |
|
2 days, in shell |
3 months |
| Scallops |
|
1 day |
3 months |
| Oysters |
|
1 day |
4 months |
| Shrimp |
|
1 day, fresh
(uncooked) |
3 moths, TV
dinners; 12 months, frozen |
