Seafood Safety – How to Handle Seafood

 

 

This page is designed to help you safely deal with your fresh seafood, if you follow these guidelines you can expect to maintain the quality of the seafood purchased.

Products                                                Refrigerator (Days)                   Freezer (Months)

 

  • Fish

    • Fresh fish

    • Cooked Fish

    • Frozen Fish

  • Smoked Products

    • Lightly Smoked

    • Heavily Smoked

  • Processed

    • Dried

    • Pickled

  • Cooked

    • Bisques

    • Broths

    • Chowders

    • Stews

  • Crustaceans

  • Green Prawns

  • Cooked Prawns

  • Scallops

  • Oysters

  • Fresh Crabs

  • Cooked Crabs

 
 

 

All the times above are dependent on the quality of storage, and must be covered properly, If unsure ask the operator when buying the product.

Safe Handling After Purchase

 

When purchasing seafood, fresh or frozen it is imperative that it is not left out of refrigeration for any length of time, it must always be kept cold. After purchase of the product it should be placed with ice in a cooler bag or in a fridge as soon as possible especially if you are not going straight home or it's a hot day.

Your fridge should be running between 0º & 4º your freezer should not run any hotter than -15ºC. We recommend that you check this regularly.
 

Refrigeration

Store fresh seafood in it's original wrapper or bag in the coldest place in the fridge. Plan to use the fresh seafood within two or three days otherwise we recommend that the seafood is frozen to ensure quality and freshness.

 

 

 

Freezing

It is best to freeze seafood in a tightly wrapped package this allows the product to freeze quickly. When freezing the product it is best frozen in portions, so only enough for the family is defrosted this eliminates waste as fish shouldn't be refrozen. To aid in the defrosting process we recommend that each piece is individually wrapped to make it easy to separate.

Whole fish have a large surface area and are difficult to protect from oxidation in the freezer, the best way to prevent this is, to freeze the fish unwrapped, once frozen dip the fish into water to create a film on the surface and return it to the freezer. This must be repeated every four to six weeks.

Each package should be labled with the product name, date of purchase and serving size or amount of pieces contained in the package. It is important not only for seafood but everything in your freezer that you do not overload your fridge or freezer as this can, if left unattended, lead to illness when consumed.

Thawing

If defrosted in the wrong way it can damage the quality of the product. The best way to defrost seafood is to leave it overnight in the fridge, this allows the product to defrost slowly. If you need to defrost quickly the best way to do this is to fill up the sink with cold water and immerse the product in the water, you can also use the defrost setting on a microwave. Avoid thawing at room temperature as fish is very sensitive and if not treated with care can cause illness.

Other tips for safe food handling

  • Never place cooked meat on the same dish or cutting board as the raw product has been on.

  • When marinating a raw product never reuse the marinade, always set aside some before marinating if you wish to use the marinade as a sauce or dip.

  • Always keep products covered and in refrigeration for as long as possible.

 

 

 

 

 

 

 

 

 

 

 

 

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    Use Immediatly

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    1 Week
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    Not Recommended

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