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At home, store fresh or smoked seafood products in th coldest part of your refrigerator at 32 to 38 degrees for up to seven days. Put live shellfish, like mussels, clams and oysters, in well-ventilated refrigeration, not in airtight containers. Place damp towels over live crabs and lobsters.
7 days is plain dangerous! THe maximum you should go is four days for unfrozen products. After 4 days, the slime and smell, especially of dead shell fish and crustaceons such as shrim and lobster should tweak your instincts. If not, at least be ready to be sick!