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How to Store Fresh Seafood




Source of Recipe


Venus de Milo
Fin Fish: Fresh fin fish should always be used within two days of purchase. Never allow seafood to remain unrefridgerated for long periods of time. Fresh seafood should be held as close to 32 degrees as possible, this is usually accomplished through icing. Do not let ice come in contact with fish filets because ice leaches the flavor from fish. Fresh fish should never be allowed to sit in its own juices because deterioration will occur more rapidly.

Shell Fish: Keep live oysters, mussels, and clams damp and at 35 degrees. Do hot let shellfish come in contact with ice or fresh water and do not store them in air-tight containers. Shucked shellfish must be held as close to 32 degrees as possible.

Live Lobsters and Crabs: Keep live lobsters and crabs at 35 degrees in damp packaging such as seaweed. Do not hold them in water or in an air-tight container.