Preservation of Fresh and Frozen Fish and Seafood
Always have whole fish cleaned at the store. At home, wash the fillets under cold running water, pat dry with paper toweling, wrap in waxed paper, and store in a cold refrigerator. Use as soon as possible. Smoked fish should be wrapped, kept cold, and used as soon as possible for best flavor. Smoke salmon should be carefully wrapped using a clinging plastic wrap, since contact with the air will quickly dry very thin slices.
The Fisheries Research Board of Canada (Bulletin #100, 1954) has proven that fresh fish can be kept up to twelve days (at 31.5°F/-0.3°C) without spoilage, providing proper sanitary conditions are observed.
Live lobster and crab should be packed in such a way to allow ventilation for proper oxygen flow, and then refrigerated. Do not place them in tap water. Oysters, clams and mussels should be kept in a glass dish or paper bag in the refrigerator. Use as soon as possible. They should not be washed or shucked until needed for cooking or serving. Do not freeze in the shell.
Shrimp should be kept frozen. If they are thawed, rinse them under cold water, wrap in waxed paper, and refrigerate. Do not freeze shrimp that appear to be fresh, as it has most likely been thawed. Refreezing causes a distinct lack of flavour.
Frozen fish should be kept at 0°F/-18°C or lower and used immediately after thawing.