Product |
Purchased Commercially Frozen for Freezer Storage |
Purchased Fresh & Home Frozen |
Thawed; Never Frozen or Previously Frozen & Home Refrigerated |
FISH FILLETS/STEAKS: |
Lean: |
| Cod, Flounder |
10-12 months |
6-8 months |
36 hours |
| Haddock, Halibut |
10-12 months |
6-8 months |
36 hours |
| Pollock, Ocean Perch |
8-9 months |
4 months |
36 hours |
| Sea Trout, Rockfish |
8-9 months |
4 months |
36 hours |
| Pacific Ocean Perch |
8-9 months |
4 months |
36 hours |
Less Lean: |
| Mullet, Smelt |
6-8 months |
N/A |
36 hours |
| Salmon (cleaned) |
7-9 months |
N/A |
36 hours |
SHELLFISH |
| Dungeness Crab |
6 months |
6 months |
5 days |
| Snow Crab |
6 months |
6 months |
5 days |
| Blue Crabmeat (fresh) |
N/A |
4 months |
5-7 days |
| Blue Crabmeat (pasteurized) |
N/A |
N/A |
6 months |
| Cocktail Claws |
N/A |
4 months |
5 days |
| King Crab |
12 months |
9 months |
7 days |
| Surimi Seafoods |
10-12 months |
9 months |
2 weeks |
| Shrimp |
9 months |
5 months |
4 days |
| Oysters, shucked |
N/A |
N/A |
4-7 days |
| Clams, shucked |
N/A |
N/A |
5 days |
Lobster, live
|
N/A |
N/A |
1-2 days |
| Lobster, tailmeat |
8 months |
6 months |
4-5 days |
BREADED SEAFOODS |
| Shrimp |
12 months |
8 months |
N/A |
| Scallops |
16 months |
10 months |
N/A |
| Fish Sticks |
18 months |
N/A |
N/A |
| Portions |
18 months |
N/A |
N/A |
|
|
|
|
SMOKED FISH |
| Herring |
N/A |
2 months |
3-4 days |
| Salmon, Whitefish |
N/A |
2 months |
5-8 days |
|
Footnotes:
- N/A - not applicable or not advised.
- These storage guidelines indicate optimal shelf life for seafood products held under proper refrigeration or freezing conditions. Temperature fluctuations in home refrigerators will affect optimal shelf life, as will opening and closing refrigerators and freezers often.
- Although the above storage times ensure a fresh product for maximum refrigeration storage life at 32°F, the consumer should plan on using seafood within 36 hours for optimal quality and freshness of the product.
- To determine approximate storage time for those species not listed, ask your retailer which category (lean, less lean, shellfish, breaded or smoked) they fall within and refer to the guide.
source: National Fisheries Institute |
