Storing Fish and Shellfish

What you need to know

 Storing Fish: Fresh and Cooked

Topics Storing Shellfish

Seafood Recipes
Storing Fish:
Fresh and
Cooked
Buy Right
• Only buy fish that is refrigerated or displayed on a
thick bed of fresh ice.
• Because the color of a fish can be affected by
several factors including diet, environment,
treatment with a color fixative such as carbon
monoxide or other packaging processes, color
alone is not an indicator of freshness. 

Storing Fish: Fresh and Cooked 4

 Tips when buying fish
• Fish should smell fresh and mild, not fishy, sour, or ammonia-like.
• A fish’s eyes should be clear and shiny.
• Whole fish should have firm flesh and red gills with no odor. Fresh fillets should have firm flesh
and red blood lines, or red flesh if fresh tuna. The flesh should spring back when pressed.
• Fish fillets should display no discoloration, darkening, or drying around the edges.
• Some refrigerated seafood may have time/temperature indicators on their packaging, which show
if the product has been stored at the proper temperature. Always check the indicators when they
are present and only buy the seafood if the indicator shows that the product is safe to eat.
• Fresh fish and fish fillets sold as “Previously Frozen” may not have all the characteristics of fresh
fish (e.g., bright eyes, firm flesh, red gills, flesh, or bloodlines), however, they should still smell
fresh and mild, not fishy, sour, or rancid.

Storing Fish: Fresh and Cooked 5

 Storing Fresh Fish
• Put seafood on ice or in the refrigerator or freezer soon after buying it. All fresh fish should be
stored at temperatures between 30°F and 34°F (- 1°C to 1°C).
• Wash fish that is not prepackaged under cold water and pat it dry with paper towels. Wrap it in
moisture-proof paper or plastic wrap or place it in a plastic bag or air-tight container, then place
on ice in the refrigerator.
• Seal fillets and steaks in plastic bags or containers.
• Shelf life varies by species, but a good rule of thumb is to use fresh fish within 2 days of
purchase.

Storing Fish: Fresh and Cooked 6

 Storing Cooked Fish
• Refrigerate cooked fish in food storage containers or wrapped in plastic wrap or aluminum foil,
ensuring that the lid or wrap is tightly sealed.
• Label the package with the date that you froze it so that you can keep track of how long it has
been in the freezer.
• Remember that cooked fish lasts for up to 4 days when it’s properly refrigerated, so make sure to
eat it within this limit. If you kept the fish for less than 4 days but you’re unsure whether it’s still
safe to eat, use your senses. If it smells fishy or has a slimy texture, it’s best to err on the side of
caution and throw it out.

Storing Fish: Fresh and Cooked 7

Storing
Shellfish
 Tips for selecting shellfish
• Look for the label: Look for tags on sacks or containers of live shellfish (in the shell) and labels
on containers or packages of shucked shellfish. These tags and labels contain specific information
about the product, including the processor’s certification number. This means that the shellfish
were harvested and processed in accordance with national shellfish safety controls.
• Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are
cracked or broken.
• Do a “Tap Test”: Live clams, oysters, and mussels will close when the shell is tapped. If they
don’t close when tapped, do not select them.
• Check for Leg Movement: Live crabs and
lobsters should show some leg movement.
They spoil rapidly after death, so only live
crabs and lobsters should be selected
and prepared.

Storing Shellfish 9
 Storing Shellfish
• Place shellfish purchased live in its shell (mussels, clams, and oysters) in a dry shallow pan, cover
it with moistened paper towels, and refrigerate it. Under ideal conditions, shellfish can be kept
alive for up to one week. Never store live shellfish in plastic bags and do not ice them.
• If a saltwater tank is not available, live lobsters, crabs and other crustaceans should be kept in
boxes with seaweed or damp newspaper to keep them moist. Most crustaceans circulate salt water
over their gills; icing them or placing them in fresh water will kill them. Lobsters and crabs will
live for several days under ideal conditions.
• Place shucked shellfish in a sealed container and freeze.
• Store fresh shrimp, scallops, and squid in a zippered bag or airtight container and refrigerate on
ice.

Storing Shellfish 10
Seafood
Recipes
 Seafood Dishes
SEAFOOD GUMBO CLAM CHOWDER PAELLA

Seafood Recipes 12
OYSTERS ROCKEFELLER WESTERN TEX-MEX CRAB CAKES

Seafood Recipes 13
 Seafood Gumbo
Ingredients (Yield: 12) Garnishes:
• 4 tablespoons flavorless oil • 1 ½ teaspoons kosher salt • Green onions,
• 3 large yellow onions (about 3 ½ • 1 teaspoon Salt-Free Creole chopped
cups chopped) Seasoning • Parsley,
• 5-6 celery stalks (about 2 ¼ cups • Black pepper, to taste chopped
chopped) • 16 oz. (2 cups) dark roux • Gumbo file
• 3-4 large bell peppers (2 ½ cups • 2 lbs. shrimp, peeled
chopped)
• 1 lb. crab claw meat
• 4 garlic cloves, minced
• ½ lb. crab claws
• 1 cup chicken stock or seafood
stock • 1 lb. fresh shucked oysters +
brine
• 4 qtrs. (1 gallon) water

Seafood Recipes 14
Directions
1. Make a dark roux, if you’re take 15-20 minutes or so to bring 9. Fifteen minutes before serving,
making one, and set it aside. this amount of liquid to a boil. add in the oyster and crab, stirring
occasionally to cook. It is
2. Prep the ingredients. This means 5. Season the liquid with salt and
important to add the seafood at the
chop the veggies. Peel your salt-free Creole seasoning.
very end so that it doesn’t
shrimp. Measure out your water
6. Add the roux. When the liquid has overcook and get tough!
and stock. Find a pot large enough.
reached a rolling boil, measure in
(It needs to fit 17 cups liquid plus 10.Give the gumbo a taste, and add
the roux, stirring consistently to
4 ½ lbs. seafood.) extra seasonings, if necessary.
help the mixture break down into
3. Sauté the veggies. Heat the oil in the boiling water. 11.Serve immediately with rice and
your gumbo pot over medium your favorite garnishes.
7. Simmer for at least 30 minutes.
heat. Once hot, add the chopped
You can simmer it for longer if
veggies. Cook for 10-15 minutes,
you so desire to let the flavors
or until softened.
meld.
4. Add the liquid. Pour in the water
8. Twenty minutes before serving,
and the stock, and bring to a boil.
add the shrimp to the gumbo
You can turn up the heat to high at
liquid.
this point, but it’s still going to

Seafood Recipes 15
 Clam Chowder
Ingredients (Yield: 8)
• 2 cups cubed potatoes • 1 quart half-and-half cream
• 1 cup diced carrots • 2 tablespoons red wine vinegar
• 1 cup diced celery • 1 ½ teaspoons salt
• 1 cup minced onion • ground black pepper to taste
• 3 (6.5 ounce) cans minced clams, drained
with juice reserved
• water to cover
• ¾ cup butter
• ¾ cup all-purpose flour

Seafood Recipes 16
Directions
1. Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add
enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
2. Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until
smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture
with any juices until just heated through.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are
heated through, stir in vinegar and season with salt and pepper.

Seafood Recipes 17

Ingredients (Yield: 8)
Marinade:
•2 tablespoons olive oil
•1 tablespoon ground paprika
•2 teaspoons dried oregano
•salt and ground black pepper to
taste
Paella
Paella: •½ bunch Italian flat leaf parsley,
•2 pounds skinless, boneless chopped
chicken breasts, cut into 2 inch •1 quart chicken stock
pieces •2 medium lemons, zested
•2 tablespoons olive oil, divided •2 tablespoons olive oil
•3 cloves garlic, crushed •1 medium Spanish onion, chopped
•1 teaspoon crushed red pepper •1 medium red bell pepper,
flakes coarsely chopped
•2 cups uncooked short-grain white •1 pound shrimp, peeled and
rice deveined
•1 pinch saffron threads •1 pound chorizo sausage, casings
•1 large bay leaf removed and crumbled
Seafood Recipes 18
Directions
1. Mix olive oil, paprika, oregano, salt, and pepper for 5. While the rice is cooking, heat olive oil in a separate
marinade in a glass bowl. skillet over medium heat. Stir in marinated chicken
and cook for 3 minutes. Add onion and cook until
2. Begin paella: Add chicken and stir to coat. Cover
translucent, about 5 minutes.
and refrigerate until needed.
6. Add bell pepper and sausage; cook and stir, breaking
3. Heat 2 tablespoons olive oil in a large skillet or
sausage up with a spatula, for 5 minutes. Add
paella pan over medium heat. Stir in garlic and
shrimp; cook and stir until shrimp are bright pink on
pepper flakes, then stir in rice. Cook and stir until
the outside and the meat is opaque, about 2 minutes.
rice is coated with oil, about 3 minutes.
7. Spread rice mixture onto a serving tray. Top with
4. Add saffron threads, bay leaf, parsley, chicken stock,
meat and seafood mixture.
and lemon zest. Stir until well combined and bring
to a boil. Reduce heat to medium-low, cover, and
simmer for 20 minutes.

Seafood Recipes 19
 Oysters Rockefeller
Ingredients (Yield: 3)
• 1 medium onion, finely chopped
• 1/2 cup butter, cubed
• 1 package (9 ounces) fresh spinach, torn
• 1 cup grated Romano cheese
• 1 tablespoon lemon juice
• 1/8 teaspoon pepper
• 2 pounds kosher salt
• 3 dozen fresh oysters in the shell, washed

Seafood Recipes 20
Directions
1. In a large skillet, sauté onion in butter until tender. Add spinach; cook and stir until wilted.
Remove from the heat; stir in cheese, lemon juice and pepper.
2. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving
oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt
to keep oysters level. Top each with 2-1/2 tsp. spinach mixture.
3. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.

Seafood Recipes 21
 Western Tex-Mex Crab Cakes
Ingredients (Yield: 1)
•1 pound canned lump crabmeat, drained •1/4 teaspoon coarse salt, plus more to taste
•2 cups panko breadcrumbs, divided •1/8 teaspoon freshly ground black pepper
•1/4 cup mayonnaise •1 large egg, beaten
•6 tablespoons minced fresh chives, divided
•1 tablespoon chopped fresh parsley  •2 tablespoons unsalted butter
•2 tablespoons chopped fresh cilantro  •2 tablespoons neutral oil (such as vegetable,
•1/4 teaspoon smoked paprika sunflower, or grapeseed)
•1/4 teaspoon ground cayenne pepper •Lemon wedges, for serving
•1/4 teaspoon ground cumin •1 cup lemon aioli

Seafood Recipes 22
Directions
1.In a large bowl, gently fold the crabmeat together with 4 tablespoons of the panko, the mayonnaise, 4
tablespoons of the chives, and the parsley, cilantro, paprika, cayenne, cumin, salt, and pepper. Season to taste
with additional salt if necessary.
2.Gently fold in the beaten egg. Set aside.
3.Add the remaining panko to a shallow bowl and place a clean plate nearby. To form the patties, use a 1/4-
cup ice cream or cookie scoop and shape the mixture into about 12 equally-sized, tightly packed flattened
rounds. Carefully coat the outside of each patty in panko, and set aside on the plate.
4.Refrigerate the patties for at least 30 minutes, or up to 1 hour.
5.Preheat the oven to 250°F and line a baking sheet with parchment paper.
6.Add the butter and oil to a large skillet and place over medium heat. When the butter has melted, swirl to
coat. Without crowding the pan, add a few crab cakes and cook until golden brown, 2-4 minutes per side.
Transfer the cooked crab cakes to the prepared baking sheet and keep warm in the oven while you cook the
rest in batches.
7.Divide among plates, garnish with the remaining chives, and serve with lemon wedges and lemon aioli.

Seafood Recipes 23
Thank
You