Refrigerated Storage of Fish and Shellfish:
Remember:
Fish is always best prepared and served fresh.
| Item
Specifics |
Recommended
Product
Temperature Ranges |
Maximum
Storage |
Notes |
| Fatty
Fish |
28°F
to 34°F |
1
to 2 days |
Wrap
fish loosely |
| Lean
Fish |
28°F
to 34°F |
1
to 2 days |
Wrap
fish loosely |
| Fish
Iced |
28°F
to 32°F |
3
days |
Don't
bruise fish with the ice |
| Shell
Fish |
28°F
to 34°F |
1
to 2 days |
Cover
the container |
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
info@fishingchef.com
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"Respect your catch. Release it unharmed or do it justice on
the plate."
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