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Email Hen House Market - Seafood - Buying

 
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Buying - Storage and Sanitation

Tips for storage and sanitation of seafood.

  • In the Fridge- Store fresh seafood in the coldest part of your refrigerator 1-2 days at the most (usually the lowest shelf at the back or in the meat keeper).
  • In the Freezer- Wrap seafood in plastic and then again in freezer wrap or foil. You may want to label the package with type of fish and date of purchase.
  • Don't suffocate live lobsters, oysters, clams or mussels by sealing them in a plastic bag. They need to breathe, so store them covered with a clean damp cloth. Before cooking, check that lobsters are still moving. Make sure clams and mussels are still alive by tapping open shells. Discard any that do not close.
  • Keep raw and cooked seafood separate to prevent bacterial cross-contamination. After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
  • Don't leave fish on the counter to thaw. Bacteria thrive at room temperature and will multiply quickly. Instead, thaw frozen seafood in the refrigerator for about 24 hours. In a pinch, submerge the package of wrapped, frozen seafood in cold water to speed up defrosting.
  • Marinades or rubs add great flavor. Marinate seafood under refrigeration. Discard used marinade since it contains raw fish juices. Serve cooked seafood on a clean platter.