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Culinary Info and Fish Preparation Q&As
By Fishing & Food Editor Renee Shelton

Refrigerated Storage of Fish and Shellfish:

Remember: Fish is always best prepared and served fresh.

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 storage and refrigeration:

For more information about refrigeration and food safety from the USDA Food Safety and Inspection Service:
http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp

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More Fish Preparation Guidelines:

Basic food handling safety and preperation guidelines.

Marine Envenomation.

Precautions for amberjacks, barracuda and other carnivorous fish (ciguatoxin).

Improper temperature storage dangers for tuna, mahi mahi, bonito, mackerel and other related fish (scombroid poisoning).

Fish purchasing guidelines (for finfish, mollusks and crustaceans).

Refrigerated storage for fish and shellfish.

Storage times for frozen and canned fish and shellfish.

Catching and keeping fish safely while boating.

Defrosting fish and seafood in a microwave.