Seafood: Fresh
Fresh fish and other seafood spoil faster than most meat and are best cooked or frozen within a day or two of purchase. A clean, mild ocean smell is normal; a strong fishy or ammonia smell is not.
| Food | Pantry | Fridge | Freezer |
|---|---|---|---|
| Caviar | 1 to 4 weeks | Not recommended | |
| Cooked fish | 3 to 4 days | 1 to 2 months | |
| Fatty fish | 1 to 2 days | 2 to 3 months | |
| Lean fish(2 kinds) | 1 to 2 days | 6 to 8 months | |
| Surimi seafood | Use by the package date | 9 months |
Signs seafood: fresh have gone bad
- Strong fishy, sour or ammonia-like smell
- Slimy film on the flesh instead of a moist sheen
- Dull, sunken eyes and grey gills on whole fish
- Flesh that stays dented when pressed instead of springing back
- Dry, browning edges on fillets left uncovered
Storage habits
Keep fresh seafood in the coldest part of the fridge, ideally packed in ice in a container, and cook it within a day or two of purchase. Freeze anything you cannot use in time, wrapped tightly or vacuum sealed to prevent freezer burn. Thaw in the fridge or under cold running water, never at room temperature.