One fish, two fish.

The most wasted food at the consumer level is seafood.  We throw away 33% of what we buy.  Shocked?  I was too at first.  Fish ain’t cheap!   And it isn’t exactly an impulse purchase.  There’s a reason grocers stock the most visible sections of the store with cocoa krispies, trident, and heart shaped boxes of heart shaped chocolates and not wild salmon.

However, after further considering this statistic, my surprise melted away.  Cooking fish is scary.  Too old seafood can infect us with a myriad of unpronouncible strains of bacteria.  I believe that the fear of white porcelain sends our seafood to the dump.

I did some research.  How long will the leftover shrimp scampi last in my fridge?  Can I freeze leftover crab?  Below is my guide to safely saving your seafood.

In the fridge:

  • Raw fish and shrimp will last about 2 days.
  • Cooked fish will last 5-6 days.
  • Cooked shrimp will last 5-7 days.
  • Mussels and slams will last 2-3 days.
  • Oysters will last 7-10 days.
  • Lobster and crab should be used the day they are purchased.

In the freezer:

  • Fish, raw or cooked, will last 6-9 months but will test best used within 3.
  • Shrimp, raw or cooked, will last 6-8 months.

How to freeze:

  • Fish: Wrap in saran wrap and then aluminum foil, or store in a ziplock. Keep air out as best you can.
  • Shellfish: Shuck and store in an airtight container.
  • Crab: Cook, remove the meat, and then store in a ziplock.  Keep air out as best you can.

How to thaw:

  • Move seafood to the fridge the night before or morning that you plan to use.
  • Never thaw at room temperature or under warm water!

Note:  Take the storage times I suggest with caution.  Use your nose and eyes to double check that your fish is still fresh!



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