Storing your Seafood
Keep it cold, keep it clean, store it quickly and prepare & cook them properly.
- Keep your seafood cold: When storing fresh seafood, keep it in the coldest part of the refrigerator and ensure that your home refrigerator is operating at 4°C or lower. We recommend bringing cooler bags when shopping for seafood and transferring the seafood into clean, sealed containers for storage.
- Finfish should be stored in the refrigerator and used within 1 to 2 days after purchase. If the fish won't be used within 2 days, wrap it tightly in moisture-proof bags.
- Shellfish (live in their shells) should be put in shallow containers, covered with moistened paper towels and refrigerated. Shucked shellfish can be placed in a sealed container and frozen.
- One of the most humane methods of killing live crustaceans is to leave them in the refrigerator overnight.
- for more information on humane methods of killing crustaceans for consumption, visit the RSPCA Knowledge Base website.
- Frozen seafood should be kept frozen and must be thawed properly. It is best to thaw frozen seafood in the refrigerator overnight.
- Keep it Clean: avoid cross-contamination during storage and preparation.