Tips for Storing Fresh Fish and Shellfish

fresh salmon medallions stuffedFRESH FISH

When buying fillets look out for neat, trim fillets and a white translucent appearance.
Flesh should be firm to the touch, not soft or mushy.
Fish should have no brown spots, which are an indication of the beginning of decay.
Get your fresh fish into the fridge as soon as possible.

How long can you store your fresh fish?
Raw Fatty Fish (Salmon, Tuna, etc.)
Refrigerator: 1 to 2 days
Freezer: 2 to 3 months

Raw Lean Fish (Cod, Flounder, etc.)
Refrigerator: 1 to 2 days
Freezer: 6 months

To freeze fish, vacuum seal is best. If you do not have a vacuum sealer, do your best to remove as much air as possible, then wrap tightly in plastic and seal. Fish may be frozen for up to 3-6 months.

SHELLFISHfresh west coast clams

When shopping for fresh shellfish, look for oysters no more than 5-6 days out of the water.

Generally, it’s best to eat them within one or two days. Check for freshness before preparing. If oysters are gaping (which they do naturally) give them a firm tap and they should close up again and not stay sprung open. Discard those that are open.

You can store oysters in your refrigerator for up to a week. Place oysters on their deeper cup side to keep the liquid from seeping out, and cover with dampened paper towels or cloths to prevent them from drying out.

Live shellfish should never be stored in air-tight containers or bags as they can die from lack of oxygen.  Do not store live shellfish directly on ice, since the melting fresh water may kill them.