Approximate Fish Storage Times
Type of Cut |
How to Store |
On Refrigerator shelves 35-40°F |
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 |
* MVP - moisture and vapor-proof paper.
** For best results, use on day of purchase.
Fresh fish and seafood must be handled carefully to avoid food safety problems. The following tips assure safe handling.
- Refrigerate fresh fish in the original leak proof container immediately after purchase.
- Refrigerate (fresh fish) for only 1 or 2 days.
- Clean freshly-caught fish and place in a cooler of finely crushed ice as soon as possible after the catch.
Store canned fish products in a cool, dry place for no longer than a year. Discard any product that has an off odor or appearance or is in a damaged can.
Place commercially packaged frozen fish products in the freezer in the original wrapper immediately after purchase to maintain quality. Store in the freezer at 0°F or lower.
Thawing
It is not necessary to thaw frozen fillets and steaks before cooking as long as additional cooking time is allowed. However, if the fish will be breaded or stuffed, thaw it first. Do not thaw breaded frozen fish items before cooking.
Schedule thawing so that the fish will be cooked soon after it is thawed.
- Thaw in the refrigerator, allowing 18 to 24 hours for a one pound package.
- For quicker thawing, place individual packages in cold water. Allow 1 to 2 hours for a one pound package.
NEVER thaw fish at room temperature or in warm water.
Source USDA
Also Check Out Our: Meat Cooking Times and Butcher Cuts Pages