Fresh seafood is a perishable food product, but that doesn’t always mean it has to be eaten on the same day you buy it. Good storage techniques mean that you can enjoy more of your seafood purchase and waste less!
Here are some great tips next time you want to store your seafood to be eaten another day:
Take crustaceans out of the bag and place into a colander. Put ice cubes on crustaceans then cover with some cling wrap. Place the colander in a large bowl allowing the juices and melting ice to drip out of the colander. Store in the coolest part of the fridge and consume within 2-3 days
Place oysters on a tray or plate and covered with wet paper towel. Store in the coolest part of the fridge and consume within 2 days.
SQUID & OCTOPUS
Clean and rinse, then place in a bowl and cover with cling wrap. Store in the coolest part of the fridge, consume within 2-3 days.
Loose Mussels – Put mussels in a bowl covered with crushed ice & pop into the fridge. Consume within 2 days.
Packet Mussels in 1kg packets – Place it in the fridge and let the “Best Before” date be your guide.
Clean and rinse fish then pat dry with paper towel. Line a tray or plate with paper towel then place fish on top, cover with cling wrap. Store in the coolest part of the fridge. Consume within 2-3 days.
Place on a tray or plate covered with cling wrap. Store in the coolest part of the fridge. Consume within 2-3 days.
For best results always prepare the seafood by patting dry with a paper towel and wrapping tightly in cling wrap. This way the seafood is less likely to get ‘freezer burn’.
Always label and date your wrapped seafood before it goes into the freezer.
Wholefish should always be cleaned and gutted before freezing.
Best not to freeze live mussels, neither loose or in 1kg packets.
Seafood can be frozen for up to 3 months.
Once defrosted, consume same day. Best not to refreeze.