Seafood

Seafood is highly perishable and requires careful handling and storage to maintain safety and quality. Fresh seafood should be consumed quickly or properly frozen to prevent spoilage and foodborne illness. Understanding expiration dates, storage requirements, and signs of spoilage is essential when working with fish, shellfish, and other seafood products.

Proper storage temperature is critical for seafood safety. Fresh seafood should be kept at 32-38°F (0-3°C) and consumed within 1-2 days of purchase. Frozen seafood can last for several months when stored at 0°F (-18°C) or below. Always check for signs of spoilage such as off odors, slimy texture, or discoloration before consuming seafood.

Our comprehensive guide covers various types of seafood, including fish, shellfish, crustaceans, and processed seafood products. Each entry provides specific storage recommendations, shelf life information, and safety guidelines to help you make informed decisions about seafood consumption and storage.