Storing Fish and Shellfish

Fresh seafood must be treated differently than beef, pork, lamb, poultry and other meat products. Fish and shellfish lack the tough muscular fiber of land animals, they are accustomed to a very moist environment, and the water temperatures of many fish and shellfish habitats are cold, often just above freezing. Consequently fresh seafood must be handled with care, while being kept cool and moist. Rough handling or improper storage can severely damage fresh seafood products. Mishandling of whole, fresh fish ruptures blood vessels and causes bruising.

The following are guidelines for safe storage of fish and shellfish:

Incoming shipments should be moved to the cooler as quickly as possible.
Maximum product life can be obtained by holding fresh fish and shellfish at 30 degrees to 34 degrees F and frozen products at –10 degrees F or colder. Temperature fluctuations are particularly important and these products are best stored in a stainless steel pan with a perforated bottom on a bed of crushed ice.
Fresh whole fish should be rinsed, cleaned and gutted immediately to preserve freshness. Complete removal of gills is necessary to preserve the quality of fish.
Fish fillets, steaks, and other cut pieces of fish should not be stored directly on ice. Protect fresh fish from dehydration and contamination by keeping it covered. It is recommended that the fish be wrapped in plastic wrap, and that the wrap be replaced daily.
Do not hold fresh fish in melt-water or product fluids. Prolonged contact with fluids will leach color, flavor, aroma, and nutrients from the fish .
Always use two hands when lifting fresh whole fish, steaks, and fillets. Do not pick up a whole fish by the tail.
Live fin fish must be stored in tanks specifically designed to hold particular types of products buyers purchase.
All fresh shellfish should be stored in an open container in the cooler with damp seaweed on top to maintain humidity. Never store shellfish in water.
Follow rotational policies closely. Fresh fish and shellfish should be handled on a FIFO basis. This should be applied to all products, but is especially critical for fresh seafood because of shorter shelf life.
Stack frozen fish packages away from walls and ceilings for good air circulation.
Date frozen stock and rotate by FIFO.
Do not remove plastic wraps from frozen fish.
Unfrozen, smoked fish should be held at about 32 degrees F, avoiding ice contact
Marinated fish products should be refrigerated unless heat sterilized in sealed containers.
Prevent cross contamination by segregating cooked products from raw fish.
Build purchasing needs around anticipated sales within an estimated shelf life. Note that the maximum shelf life for fresh seafood varies according to species, season, holding temperatures, and other factors.