Hier you find some handling and storing tips, in order to get the best of your seafood. The correct storage and manipulation of seafood is very important because fish and seafood are extremely perishable. After appropriate selecting the seafood when buying it (see Seafood Buying Tips), pay attention to the following:
- After buying your seafood take it home as quickly as possible, in order to put it in the refrigerator/freezer.
- Store your seafood in the refrigerator if you intend to use it within two days after purchase. In case you will not use your
seafood within two days after purchase, wrap it in moisture-proof paper or plastic wrap, placed in a heavy plastic bag,
or stored in an air-tight, rigid container, and store it in the freezer. Keep the temperature of the refrigerator between 34°
and 40°F, and of your freezer at 0°F or colder, as close to -20°F as possible.
- Store live shellfish in containers covered with clean, damp towels or paper towels. Do not put live shellfish in an
air-tight container where they could asphyxiate and die.
- Shrimp, squid, and shucked shellfish should be storage in leakproof bags, plastic containers or covered jar.
- Shelf life of the following seafood:
- Squid and freshly shucked clams: 1-2 days
- Shrimp and scallops: 2-3 days
- Freshly shucked oysters: 5-7 seven days
- Mussels and clams in the shell: 2-3 days
- Oysters in the shell: 7-10 days
- Live lobsters and crabs: cook in the same day they are purchased
- Frozen seafood should be stored in the freezer. Get the best quality of your frozen fish or shellfish by using them within
three to six months. After longer periods it is more probably they loose flavor and texture. Once your seafood is unfrozen, do not refreeze it.
- Pasteurized crabmeat - heated in cans at a temperature high enough to kill bacteria, but lower than that used in canning -
should be stored unopened in the refrigerator for up to 6 months and used within 4 days of opening.
- When freezing fish at home, wash it under running, cold water and then dry it with paper towel. After that wrap it plastic
wrap, then overwrap it with freezer paper or foil. Another option is to use the plastic bags for freezer. Label the package
with the date and content. Finally put the package in the coldest part of the freezer, in order to quickly freeze.
Go to Shrimp Recipes Page
Go to Scallops Recipes Page
Go to Lobster Recipes Page
Go to Crab Recipes Page
Go to Clams and Mussels Recipes Page
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