How to Handling and Storage Seafood??

Finfish and shellfish should be handled with care. Both are highly perishable. Storage life depends on how well you take care of it, whether the seafood is a whole fish or a live oyster. Fish bruises easily, so handle carefully. Lift whole fish with two hands and avoid holding by the tail. Pack all seafood products separately or at the top of your grocery bags.

When your seafood purchase arrives home, store it in the coldest part of your refrigerator at a temperature as close to 32 F as possible. Or fish in waxed paper or place in a covered dish and refrigerate. Wrap seafood in plastic wrap or store in an air-tight container. As a general rule, fresh seafood should not be held more than a day or two before being cooked. From a safety point of view, the maximum temperature for perishable food is 4°C. Based on quality and shelf life, it is recommended that seafood be stored between -1 to 2°C.

Disease-producing bacteria thrive at warm temperatures and can live very well on seafood. In the danger zone - between 4°C and 60°C - bacteria can double in numbers every 15 to 30 minutes

The shelf life depends upon the variety of fish and the quality at time of purchase. Be sure to use fish quickly, within one to two days after you buy it. Fish that is not prepackaged should be washed under cold, running water and patted dry with an absorbent paper towel. The fish should then be wrapped in moisture-proof paper or plastic wrap, placed in a heavy plastic bag, or stored in an air-tight, rigid container until ready for cooking. Even though frozen storage for fish can vary from 3 to 10 months, depending on the oil content of the fish, all frozen seafood should be used within a month or two to ensure the best flavour.

Smoked fish is packaged in many ways – frozen, refrigeration with a limited shelf life, and as a stable shelf product. Consumers are encouraged to follow the storage directions on the packaging and to refrigerate any unused product for a short period of time (maximum two days). Signs of quality deterioration and spoilage of smoked fish include discolouration, mold, and an unpleasant odour. Discard the product immediately if there are any signs of spoilage.

Some varieties of shellfish, however, require different handling and storage guidelines.

• Store shrimp, squid, and shucked shellfish in a leak-proof bag, plastic container, or covered jar.
  

• Store live shellfish in a shallow dish covered with damp towels or paper towels. Never put live shellfish in water or in an air-tight container where they could suffocate and die.
  

• Squid and freshly shucked clams have a shelf life of one to two days.
  

• Shrimp and scallops have a shelf life of about two to three days. Before storing uncooked shrimp, rinse them well under cold running water and drain thoroughly. Refrigerate, tightly covered, for up to 2 days.Cooked shrimp can also be refrigerated for up to 2 days. · Freshly shucked oysters have a shelf life of five to seven days.
  

• Store live clams in the refrigerator in an open container covered with a moist cloth for up to 2 days. Shucked clams may be stored in their liquor (the liquid surrounding them) in the refrigerator for up to 3 days and in the freezer for up to 3 months.
  

• Store live mussels in a single layer on a tray covered with a damp cloth for up to 2 days. Shucked mussels may be stored in their liquor in the refrigerator for up to 3 days, or frozen for up to 3 months.
  

• Oysters in the shell, from seven to ten days. Some shells may open during storage. If so, tap them. They will close if alive; if not, discard immediately.
  

• Refrigerate live crabs, covered by a damp towel, until just before cooking. Live lobsters and crabs should be cooked the same day they are purchased. Cooked whole lobsters or crabs should be stored in tight air-tight containers and used within two to three days. Cooked, picked lobster or crab meat should be stored in a sealed moisture-proof plastic bag or air-tight plastic container for three to four days. Canned crabmeat may be stored, once opened, in the refrigerator for up to 2 days. Pasteurized crab meat can be refrigerated for up to six months before opening and should be used within two to three days after opening.
  

• Refrigerate left-over cooked shellfish dishes as you would any other leftovers. Use within two or three days. Do not allow cooked seafood to come in direct contact with raw seafood or other raw meats.