How to store shrimp, shellfish

How to tell shrimp, shellfish has gone bad

• Raw shrimp, scallop and lobster flesh should be clear with a pearl-like colour and little or no odour.
• A sour, rancid, fishy or ammonia smell in raw or cooked shellfish means do not eat it. These odours get stronger after cooking.
• Live clams, oysters and mussels should have closed shells, or shells that close when tapped. Throw out any with cracked or broken shells, and any that stay shut after cooking.
• Use fresh shellfish within 2 days of buying, kept at 40 F (4 C) or below, or freeze it. Cooked shrimp and shellfish keep 3 to 4 days in the fridge.

Sources: Selecting and Serving Fresh and Frozen Seafood Safely (FDA). The times on this page are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.

Storage habits that make the difference

Keep the freezer at 0 F (-18 C) or colder, and push older items to the front so they get used first. Wrap or repackage anything with damaged packaging to limit air exposure. Thaw in the fridge, not on the counter, and cook or use thawed food within a day or two.