North Carolina Sea Grant

August 26, 2013 | Vanda Lewis

how to select, handle, clean and store seafood

Storage Times

Ideally, all frozen seafood should be used within two months for maximum quality. When properly frozen, lean fish such as flounder and catfish should maintain quality up to six months. Fatty fish such as bluefish, mackerel and mullet should be used within three months.

Shrimp, scallops, clams, oysters and crabs can be stored up to three months. The sooner fish and shellfish are frozen after harvest, the longer the shelf life will be.



Clams and oysters…

Blue crabs…

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor


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