Username: Password:   Mandate   Objectives   Environmental Policy   Oyster   Mussel   Finfish   R&D priorities   R&D Coordinator   R&D funding agencies   Species   Health & Nutrition   Benefits of Eating Finfish   Benefits of Eating Shellfish   Market Forms of Seafood   Grades of Oysters   Buying Fresh Seafood   Basic Cooking Methods   Recipes   Care & Storage of Seafood   Sources & References   Care & Storage of Seafood You have just invested in PEI seafood, now you want to ensure its’ proper care, handling and storage. This will guarantee optimal quality and preserve its natural flavour. Fresh Finfish Remove the store wrapping, wipe with damp cloth, wrap in waxed paper and store in a sealed container or zip lock bag to prevent transfer of odours. Store the fridge (less than 5°C) for up to 4 days. Smoked Finfish Remember that most smoking will not preserve the fish, rather it offers a distinctive flavour. Smoked fish will keep for several weeks if wrapped in waxed paper or paper towels, packed in brown paper bags and stored in the fridge. It can also be frozen in a sealed container. Warning – thawed smoked fish that was frozen should not be kept in its air-tight freezer container, as this could lead to the production of harmful botulism bacteria. Rewrap the previously frozen smoked fish in waxed paper or paper towels and pack it in brown paper bags for fridge storage. Frozen Finfish Freezing will help retain the flavour of your fish for months. It is nice to know that fresh-frozen seafood is as flavourful and nutritious as fresh. If purchased fresh, wipe with damp cloth, wrap in waxed paper and freeze in a sealed container (-18°C or lower). If bought frozen, transfer the fish to an appropriate container for the freezer. The best packing material allow for minimum moisture to escape or air to invade. Fats found in finfish and shellfish are more susceptible to spoilage than those of other animals or plants. As a result, the higher fat content of seafood the shorter its freezer shelf life. Fat fish, such as salmon, trout or mackerel should be stored for no longer than 2 months. Lean fish, such as cod, haddock or smelt can be stored for up to 6 months. Thawing seafood – to prevent spoilage, avoid thawing seafood at room temperature. Thaw it slowly in the fridge or cold water in the sink. Warning – thawed frozen seafood, should not be refrozen. Fresh Shellfish (bivalves) Store in refrigerator at 1-2°C. Oysters should be stored flat side of the shells up so that they do not open up and loose the favourable juice or liquor inside. Oysters stored this way will keep up to 3 weeks at 5°C. Shucked oysters can be refrigerated up to 1 week. Bivalves prefer airy packaging. Warning - do not store live bivalves in closed containers or plastic bags. Condensation will form inside the container and the bivalves will open up. As a result, the bivalves perish and spoil. Do not transport or store bivalves in water. Because bivalves are filter feeders, you could be adding a source of contamination to the seafood by allowing them to recirculate waste products (e.g. ammonia) over their gills. The same applies if transporting fresh, live bivalves in a cooler. If you dug your own clams, or purchased separated live oysters, place moist seaweed, wet paper towel or wet burlap bags over the bivalves if transporting for more than one hour. Freezer packs or ice sealed in plastic bags will help keep the seafood cold. Smoked Shellfish Same as smoked finfish (see above). Frozen Shellfish Do not freeze bivalves in their shells. To freeze, shuck and cover with their own strained liquor. Leave 0.5 cm air space, seal container and freeze at –18°C or lower. Shucked fresh oysters, mussels and clams can be frozen for up to 3 months.