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Think of where it came from, very cold and wet environment. The colder the better, the damper the better. Fish keeps best in temperatures around 32°- 38° and in a moist environment. The average temperature of most refrigerators are geared to something around 40° to 45°, hence it is not wise to purchase your fish and seafood and try to store it much beyond the day you purchased it, without proper storing techniques. If you are willing to do the work that it takes to try to hold it longer, then you should be able to get a couple of extra days out of it, provided you are dealing with good quality to begin with. In order to get a couple of more days of shelf life out of fish and some seafood you need to keep it buried in ice with the melt water drained off. If you are trying to keep shellfish, such as mussels, clams, oysters or hard shell clams, they do best covered with a damp towel, rung out well so that they are not sitting in any fresh water. You need to keep airflow around and moisture.
Never refreeze anything that has already been frozen, in the same state it was frozen in before. Frozen fish, no matter how it is frozen, will always taste like it has been frozen and will lose something in its texture. A good rule of thumb is freeze only what you need to for about 2 -4 weeks of inventory depending on your needs or availability. If you do freeze fish, run it under cold water, dripping wet, right to a piece of plastic wrap, then into a zip lock baggy, with all of the air squeezed out of it then lay flat in your freezer. Try to use within 2 - 4 weeks.
For lobster meat and crab meat add about 1 tablespoon of milk per one pound of meat. This will help lock out the freezer taste and the flavor of the meat in. Vacuum pack machines work well, so do air tight plastic containers.
Always thaw fish and seafood in the refrigerator overnight or in a sink of cold water, never in warm or hot water. As with any food coming out of the freezer, never allow it to sit on your counter to thaw.
If well covered in either a zip lock bag with the air squeezed out of it, or in an air tight plastic container it should last for another 2 days. Once again provided it was good quality to begin with.
Do you have more questions about how to store your fish or seafood? Call us today: