How to store herring

How to tell herring has gone bad

General signs for seafood: smoked, the group USDA lists herring under.

• Sour or ammonia smell replacing the usual smoky scent
• Slimy film forming on the surface
• Dull, dry edges curling up on the flesh
• Mould spots, often white or greenish
• Package that has lost its vacuum seal or looks puffy

More on seafood: smoked. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.

Storage habits that make the difference

Keep smoked seafood refrigerated at all times, and once opened, wrap it tightly or store it in an airtight container. Use within about a week of opening, or freeze unopened vacuum-sealed packages for longer storage. Thaw frozen smoked fish in the fridge before serving.