Keep it cold! Never leave seafood in a hot car!
Storing Fresh Seafood
Unwrap, rinse under cold water, pat dry with paper towel and place in an airtight container. Store in the coldest part of the refrigerator.
For optimum flavor, texture, and nutritional value, store fresh seafood no longer than 1-2 days before use.
Although it's best to use seafood in its fresh state, if it is necessary to freeze fish, do so quickly and use it as soon as possible.
Refrigerate live clams, oysters, mussels, crabs, lobsters, and crayfish in well ventilated containers. Cover container with a damp cloth or paper towel.
Do not store live shellfish in airtight bags or containers. Storing live shellfish in fresh or salt water will kill them.
Storing Frozen Seafood
Store frozen seafood products in the freezer immediately when you get home. Store them in their original moisture-proof package.
Frozen seafoods packaged in over-wrapped trays should be repackaged in cling wrap, plastic freezer wrap, freezer paper, or other moisture-proof material before storing them in the freezer.
Keep frozen seafood at 0 degrees F or below until ready to use.
Thawing Frozen Seafood
Many frozen seafood products do not need to thaw before being cooked. Follow the processor's directions. Frozen seafood generally require double the cooking time recommended for fresh fish.
If thawing is required, do so in the refrigerator (about 18 hours per pound) or under cold water.
Do not thaw frozen seafood at room temperature or under warm running water. Thinner parts of the seafood thaw faster than thicker parts, and the outer edges may start to spoil before the center has thawed.
Handling and Preparation
Don't cross-contaminate! Bacteria can spread from raw and live seafood to cooked seafood. Handle raw and cooked seafood products separately.
Thoroughly wash and rinse knives, containers, and cutting boards between handling of raw and cooked seafood.