Read these 21 Seafood Storage/Shipping Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Seafood tips and hundreds of other topics.
If you cannot eat your freshly cooked crab meat on the same day that you cooked it, you can store it in the refrigerator or freezer.
Freshly cooked crab meat is tastiest when eaten on the same day, however it can be stored in the fridge for up to two days. You have different options available for storing the cooked crab meat in your refrigerator. You can store it an airtight container, or a resealable plastic bag (such as Ziploc), or simply tightly wrap it in plastic wrap. Whichever method you choose, be sure not to keep the cooked crab meat in your refrigerator for more than two days. It spoils quickly.
If you are planning on freezing your cooked crab, remove it from the shell before freezing it. Cooked crab meat will keep for up to four months in the freezer. To ensure proper freezing and avoid frost, make sure that the crab meat is tightly wrapped is to use resealable plastic bags specially marked 'freezing'. These are the easiest and most convenient methods of freezing cooked crab meat.
Here are some seafood storage tips involving lobster that you may find helpful.
If you are storing a live lobster, do not immerse it in water. That will kill it.
Do not store live lobster on ice. When using a fresh seafood delivery service or live lobster delivery service (such as Red Lobster), they will include some fresh seafood storage tips that need to be followed.
Do not store live lobster in an airtight container in your refrigerator. That will suffocate it.Store the live lobster in a large open container. Put the container in the coldest part of the refrigerator. Cover it with a damp towel, damp newspaper strips, or moist seaweed. Many times you will be given the packaging needed to store your live lobster when you purchase it. Lobsters will live for around 36 hours if kept in these optimal damp conditions. When storing cooked lobster meat, remove it from the shell prior to storing it. Cooked lobster meat is best eaten within two days.
Cool your cooked lobster immediately, if you are not going to eat the lobster right away. Immerse it into a pan of ice cold water. This prevents bacteria from multiplying and contaminating the lobster meat. You can freeze cooked lobster meat by placing it into a resealable plastic bag, or airtight container.
Fresh fish should be rinsed under cold water, then patted dry with an absorbent paper towel to prepare it for storage. This is an essential step when storing fresh fish.
You can store your fish by wrapping in plastic wrap (tightly), placing it into a resealable plastic bag, or storing it in an air-tight container. Place in refrigerator or freezer.
If you are planning on shipping your fresh fish anywhere, you can approach any of your local fish mongers, fresh fish markets, or fresh seafood restaurants. They will all, more than likely, be knowledgeable about what you need to do to be assured of packing and shipping fresh fish properly.
Another place to turn to are the businesses specializing in shipping specialty items. They are worth a try.
First of all, you will need to buy an insulated container large enough to hold your fresh fish. An insulated container is essential for packing and storing your fresh fish. That is, of course, if you are planning on shipping your fresh fish.
Place a layer of ice on the bottom of your insulated container. Place your fresh fish on top of this. Then, place a cold, moist cloth on top of the fish. To complete the process, add more ice to the container.
Securely fasten the insulated container prior to shipping. Duct tape is recommended as the final step in packing your fresh fish.
If you are catching your own fresh fish, take along a large size insulated container with you. Or, you can simply have a large pan that is filled with ice. Once you catch your fresh fish, just toss it into the pan.
Many boats have a compartment where you can place your freshly caught fish. These compartments are usually ice cold and are a good way to store your fresh fish for the short term.
Packing and storing fresh fish can be accomplished in a variety of ways. Find one that works for you and enjoy.
Store cooked shrimp in a resealable
plastic bag in the coldest part of your refrigerator. Cooked shrimp will last for up to three
days in your fridge. You get the best taste when you freeze
raw shrimp as compared to cooked shrimp. Cooked shrimp, when thawed,
may have a tendency to be mushy. It also loses some of its flavor. You can freeze raw shrimp with or without
shell. The heads should be removed, however. Frozen raw shrimp will last for six
months in the freezer and frozen cooked shrimp will last for two
months. Frozen shrimp (both cooked and raw)
should be defrosted prior to using for shrimp cocktails.
Defrost frozen shrimp by running under
cold water. Frozen shrimp can be added directly to
baked dishes, without defrosting. Never lift a whole live fish by the tail.
Fish bruise easily. When learning how to keep fresh fish, it is
important to know how to handle them.
Do not allow cooked seafood to come in
direct contact with other raw seafood or other raw meats. Fresh fish should be rinsed under cold water
then patted dry with an absorbent paper towel to prepare it for
storage. This is an essential step when storing fresh fish.
You can store your fish by wrapping in
plastic wrap (tightly), placing it into a resealable plastic bag, or
storing it in an air-tight container. Place in refrigerator.
To store live, in-shell clams, oysters and mussels at home, make certain they stay good and cold and that they get plenty of oxygen. When you get home, take the shellfish from their bag or other wrapping and put them in a colander. Set that colander inside a large bowl, which will catch drips and allow air circulation. Lay some dampened (but not dripping wet) paper towels over the shellfish and store seafood in the coldest area of your refrigerator (generally the lower back portion).
Do not let the shellfish become submerged in fresh water, because it will kill them. That means NOT on or under ice, which melts and collects below, suffocating some of the shellfish. And do not recreate a briny home by mixing salt into water. Clams, oysters and mussels will be much better off in the open air, but plan on eating oysters, clams an mussels within a day or two of buying seafood. Remember, any clams, oysters or mussels that do not close when tapped on the counter should be discarded before cooking.
Shipments of seafood articles and commodities that are susceptible to leakage must be packed in solid, leak-proof boxes or inner containers such as heavy polyvinyl bags. Finfish and shellfish should be handled with care. Both are highly perishable.
Upon receiving the seafood delivery, it is recommended that you unpack the shipper contents immediately and store the seafood in the refrigerator and or freezer to maintain optimum seafood freshness. The shipping containers are not suitable for storing your product after receipt.
Store live shellfish in a shallow dish covered with damp towels or paper towels. Never put live shellfish in water or in an air-tight container where they could suffocate and die.
Avoid cross-contamination in your refrigerator. Handle raw and cooked seafood separately. Do not allow the juices from one seafood to drip on other seafoods.
Shipping fresh, frozen or live seafood requires careful packaging and special care. Leakage can damage passenger baggage, other cargo, and more significantly, corrosion to the aircraft.
Just before opening or cooking seafood, scallops, mussels, clams, or oysters in the shell should be scrubbed under cold water to clean them. Soaking seafood in water with flour or cornmeal to encourage the creatures to eat to clean out the grit only shortens their life. Store frozen fish and salmon and seafood at zero degrees or below. For fish that is purchased frozen, it is recommended that it be used within two months. If your home freezer door is opened frequently, it is recommended that fish and slmon be used within two weeks for optimum taste and nutrition.
It's best to thaw seafood overnight in the refrigerator. Place the wrapped seafood package on a plate or shallow pan to catch any liquid that drips out. Allow 8-10 hours (extremely large cuts may take a bit longer). Do not try to speed up the process of thawing seafood. Never allow seafood to thaw at room temperature or place it in warm water to thaw. You will lost flavor and texture.
Seafood products are very perishable. All shipments should be packed with ample refrigerant to maintain the seafood freshness in average weather conditions for the shipping period. Somebody should be available to receive the seafood products upon delivery, or shortly thereafter. If you are sending a seafood gift to someone, please notify them when to expect the delivery. If no one is available, and the package is left unattended for an extended period (especially in hot climates), it will not be guaranteed that the seafood will remain in a good condition.
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.
The importance of food safety (seafood, in this case) should not be taken lightly. Proper cooking, handling storing techniques, water quality, weather conditions, and others all play a vital role in the quality of seafood eaten by consumers. For additional reading and information on the steps you can take to prevent food related illnesses, visit the following sites FDA, NFSD, and DHHS.
It is recommended that you ship your order overnight in specially constructed, refrigerated shipping containers to keep the seafood cold, delicious, and at the peak of freshness. All orders should be sent in specially-constructed shipping containers with gel packs or dry ice to keep the seafood cold. Sometimes additional insulation should be used inside to protect the order. Take special care to keep live seafood products, like clams and lobsters, alive on arrival.
Do not let frozen seafood thaw until you are ready to use it. Refreezing seafood will severly alter its quality. Wrap cooked seafood in moisture-proof paper or enclose it in an airtight container. Do not store seafood wrapped only in waxed paper or plastic wrap.
Cooked mussels should be refrigerated as soon as possible after cooking if you are not going to eat them immediately.
To store cooked mussels, remove their shells, then put them into an airtight container. Or, put them in a bowl and cover them with their own liquid or broth. This will help to keep them moist and retain the flavour.
Cover the bowl or container securely with a lid and place in the fridge. Refrigerated mussels should be eaten within 1 - 2 days.
When cooked, mussels can be frozen and stored in a freezer for up to 3 months.
Do not freeze raw mussels, only the cooked variety.
Be sure to remove and discard the shells of cooked mussels prior to storing.
Store fresh mussels in cold water for no longer than two days. Make certain the shell remains closed. If it opens up, just tap it lightly. If alive, the shell should close back up. If they stay open, toss them out.
Store live shellfish in a shallow dish covered with damp towels or paper towels.
Squid and freshly shucked clams have a shelf life of one to two days.
Shrimp and scallops have a shelf life of about two to three days.
Freshly shucked oysters have a shelf life of five to seven days.
Mussels and clams in the shell (live) should be used within two to three days;
Oysters in the shell can be stored from seven to ten days.
Many times when you are ready to purchase some fresh seafood, the fish monger or seafood store you are buying from may have a way make it easier for you. What do they do? They could offer a fresh seafood delivery service. Not only is it convenient, but you can be assured that your fresh fish will arrive in great shape. After placing your order, simply tell them you are interested in having it delivered to your doorstep.
Of course, you should be buying your fresh seafood from a reputable fish monger or store. That is important, since they will know how to properly ship and store your fresh seafood.
Another benefit of using a fresh seafood delivery service is the fact that your seafood will probably arrive with some seafood storage tips. A good fish store makes sure you are familiar with what is involved in storing fresh fish. You will get the most out of your fresh seafood by following these easy tips.
Many fresh seafood stores and fish mongers have a website. Ask if they have one. If they do, go online to check them out. They may offer their fresh seafood delivery service via the Internet. How convenient is that?
One of the most reputable, and popular, fresh seafood restaurants that offers fresh seafood and live lobster delivery is Red Lobster. They offer it through their website located at www.redlobster.com. Red Lobster receives their fresh seafood directly from the Atlantic Ocean and they ship it to you overnight. They also have a knack for packing fresh fish, and shipping it with expertise. In other words, they know how to keep fresh fish the freshest. This assures the quality and great taste of your meal. Go online to order your fresh salmon, fresh scallops, fresh cod, or fresh haddock from them.
Hard shell seafood, like oysters, clams and mussels, can not be frozen, but they will keep for several days if you store seafood on ice in the refrigerator.