Storing Seafood In The Fridge: A Simple Checklist

What you buy matters more than any technique when it comes to storing seafood in the fridge. Seafood cooks quickly, so a little preparation goes a long way. Here is a practical look at storing seafood in the fridge for home cooks.

What to look for

Temperature is the most key factor. Refrigerators should be set at 40°F or below, and the coldest part of the fridge, usually the back of the bottom shelf, is the best place for seafood. Door shelves warm up each time the fridge is opened and are poorly suited for fish.

None of this needs to be exact; thickness and stove heat vary, so trust the visual cues.

Questions to ask

Put simply, fresh fish fillets and steaks keep best when stored on ice. Place the wrapped fish in a container or zip-top bag and set it on a bed of ice in a shallow dish, replacing the ice as it melts and draining the water. This keeps the fish close to freezing without actually freezing it.

Small details like salting a few minutes ahead make a visible difference.

Getting it home cold

As a general guideline, fresh fish should be cooked within one to two days of purchase. Shrimp, scallops, and squid follow a similar timeline. Smoked fish lasts longer, and cooked seafood leftovers are usually best eaten within three to four days.

It helps to have everything ready before you start, because seafood cooks fast.

Storing it

More often than not, live shellfish need different treatment. Clams, mussels, and oysters must breathe, so they should never be stored in airtight bags or containers or submerged in water. Instead, keep them in a bowl covered with a damp towel. Live lobsters and crabs should be kept cold and damp and cooked the same day.

None of this needs to be exact; thickness and stove heat vary, so trust the visual cues.

Prepping it

It helps to remember that prevent cross-contamination by keeping raw seafood on a lower shelf, away from ready-to-eat foods, and in sealed packaging so juices do not drip. Before cooking, a quick smell check is useful. Any sour, ammonia-like, or unpleasant odor is a clear sign that the seafood should be thrown away rather than cooked.

Ready to cook

Seafood is more perishable than most other proteins, so careful storage between the store and the stove makes a real difference in flavor and safety. A few habits keep fish and shellfish in good condition for the short time they spend in the refrigerator.

Small details like salting a few minutes ahead make a visible difference.

Practical tips

Here are a few easy places to start:

• Cook seafood within a day or two of buying it.
• Keep a lemon and fresh herbs on hand to finish dishes.
• Swap fish of similar texture when your first choice is not available.
• Keep seafood in the coldest part of the fridge, ideally on ice.

The bottom line

None of this needs to be perfect. Keep it simple, watch the cues, and do not rush the prep. That is really all it takes.