Storage for Frozen and Canned Fish and Seafood:
Note:
If fish or seafood becomes thawed out at any time, it must be
used immediately.
| Item
Specifics and How its Packaged: |
Recommended
Storage Periods and notes |
Frozen:
Fish that are fatty
(like mackerel and salmon) |
-10°F
to 0°F
up to 3 months |
Frozen:
Other Fish
|
-10°F
to 0°F
up to 6 months |
| Frozen:
Shell Fish:
Mollusks and Crustaceans |
-10°F
to 0°F
up to 4 months
Also refer to stamp dates on container |
Canned:
Pickled Fish
|
Unopened
4 months
Also refer to stamp dates on can |
Canned:
Seafood, in general
|
Unopened
1 year
Also refer to stamp dates on can |
Remember
these are only guidelines or basic information. Contact your local
extension service for more detailed information or the latest
recommendations, or a seafood governmental agency.
Wanting
more information on the web about the above topic? Check out these
online resources for freezing information:
For
more information about freezing from the USDA Food Safety and
Inspection Service:
http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp
info@fishingchef.com
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