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Rules & Regulations of Cooking
Fish cooking rules and regulations for basic food safety, handling & prep, storage, and more.
Cooking Rules & Regulations


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

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

 

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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.