SeafoodShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedNot recommended
Highly perishable; store immediately in refrigerator or freezer.
Refrigerator
1-2 days
Store in the coldest part of the refrigerator, on ice or in a sealed container to prevent drips and odors.
Freezer
Fish (lean): 6-8 months; Fish (fatty): 2-3 months; Shellfish (shrimp, scallops, squid): 3-6 months
Wrap tightly in freezer paper, heavy-duty foil, or place in freezer bags. Remove as much air as possible. For best quality, freeze fresh seafood as soon as possible.
Signs of Spoilage
- Slimy flesh
- Sour or ammonia-like odor
- Dull appearance
- Milky or cloudy eyes
- Discolored gills
- Soft texture
Room Temperature Safety
40°F–140°F
Perishable foods, including seafood, should not be left at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), this time reduces to 1 hour.
Safe Handling
Cook all seafood to an internal temperature of 145°F (63°C).
Separate raw seafood from other foods to prevent cross-contamination.
Wash hands, cutting boards, utensils, and countertops with hot, soapy water after handling raw seafood.
Thaw frozen seafood in the refrigerator, under cold running water, or in the microwave. Never thaw at room temperature.