| Not surprisingly, seafood should not be treated in the | | | | care to avoid beginning the cooking process; always |
| same way as meats and poultry. In order to keep | | | | use the microwave at its lowest setting. |
| seafood fresh one must place special emphasis on | | | | The storage life of seafood varies on the type and |
| the safe and careful handling of it. Fish and shellfish | | | | the way it is handled and stored. The following are |
| dwell in a very moist environment indeed, often | | | | some basic guidelines on storage methods and times: |
| extremely cold, sometimes just above freezing. As a | | | | Fish should be used quickly, usually within one or two |
| result of this fresh seafood should be kept very cold | | | | days. |
| and moist while being handled with care; improper | | | | Live shellfish like mussels and oysters should be stored |
| storage or rough handling can do a great deal of harm | | | | in a shallow dish covered with damp paper towels or |
| to seafood products. Mishandling of fresh fish can | | | | cloths, not in an airtight container and never in water! |
| cause bruising and ruptured blood vessels; bruised fish | | | | Always scrub the shells before cooking or shucking. |
| will have a strong "fishy" odor and taste and the | | | | Oysters and clams in the shell will last seven to ten |
| process of oxidation will speed up, which will lead to | | | | days, mussels will last two or three days, if any shells |
| the fish becoming rancid. | | | | open during storage tap them; if they are alive they will |
| In order to maintain seafood at its freshest it should be | | | | close, discard them if they are dead. |
| put into the freezer as soon as possible after | | | | Squid, shrimp and shucked shellfish should be stored in |
| purchase. Try to keep it frozen as close to minus 20 | | | | a leak proof container or bag. Scallops and shrimp will |
| degrees Fahrenheit as possible, it will remain in optimum | | | | remain fresh for up to three days, squid and shucked |
| condition for up to six months this way. Fish should be | | | | clams one or two days and freshly shucked oysters |
| defrosted in the refrigerator overnight, this way | | | | have a shelf life of between five and seven days. |
| moisture loss is kept at a minimum; a one pound | | | | Live lobsters and crabs should be cooked on the day |
| package should defrost within twenty four hours. | | | | they are purchased; after cooking, whole lobsters and |
| Bacteria on the surface of seafood will start to multiply | | | | crabs should be stored in an airtight container and used |
| rapidly if it is defrosted with warm water or at room | | | | within three days. |
| temperature, cold water defrosting is preferable. One | | | | Cooked lobster and crab meat can be stored in a |
| can also use a microwave for defrosting, but take | | | | sealed bag or container for three to four days. |