1. The Last Item on the Shopping List
Learning how to store seafood begins the moment you remove the package from the refrigerated case or freezer at your local supermarket. Make the seafood section the stop in the grocery store, and then get on home as soon as possible to keep fish fresh and cold. If you are shopping on a hot day or simply cannot get home quickly enough, keep a cooler with ice in your car to prevent seafood from going bad. As a general rule, fish should be kept cold from the moment of purchase to the second it hits the hot plate.
2. Freezer Facts
While you can keep seafood fresh in your freezer, in most cases for up to 6 months, it all depends on the state of your freezer. Try to place your fish in the coldest part of your freezer and avoid overstocking, as a jam-packed freezer can increase overall temperature. To store seafood for up to 6 months, make sure that it is kept in temperatures below 20 degrees F or lower.
3. Defrosting Do's and Don'ts
Fish and seafood should never be defrosted at room temperature, and while some prefer the microwave method, it can often rob your fresh fish of moisture and therefore flavor. The best way to defrost fish and seafood is in the refrigerator. In most cases, 1 lb. of fish or seafood with thaw in about 24 hours. If you forget to remove your fish from the freezer or it doesn't thaw in time, you can place your seafood in a bowl of cold water which usually does the trick within an hour.
4. Fresh, Not Frozen
If you purchase fresh fish and do not want to freeze it, it should kept in the refrigerator in a water-tight container for no more than 2 days; however, the sooner you cook and serve the fish, the better. If you do not plan on freezing fish, it is important to ask the seller when the fish was packaged, as the 2-day rule begins the moment the fish is cleaned, cut and wrapped. This rule applies for all fish and seafood, including shrimp and squid.
5. The Live Deal
Learning how to keep live seafood fresh, such as lobster, shellfish and crabs, is another story altogether. As for shellfish such as oysters and mussels, they live in their shell and can be kept from 3 to 10 days. Place them in a shallow dish and cover with a damp towel. Never seal them in an airtight container or place water in the dish. As the shells open slightly, give them a little tap. If they close, they are alive; if not, they should be discarded. As for fresh lobster and crab, they should be cooked the day you buy them.
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