Consumer Guide to Purchasing, Handling & Storage

Fresh seafood, like many other foods, are more abundant during certain seasons of the year. Our seafood manager can tell you about seasonal offerings.

Finfish and shellfish should be handled with care. Both are highly perishable. Handled properly, finfish and shellfish are as safe to eat as any other source of protein.

Storage life depends on how well you take care of it, whether the seafood is a whole fish or a live oyster. Fish bruises easily, so handle carefully. Lift whole fish with two hands and avoid holding by the tail. Pack all seafood products separately or at the top of your grocery bags.

How Much Should I Buy?
Seafood Item	Amount per Person
Whole Fish	3/4 to 1 pound
Dressed or Cleaned Fish	1/2 pound
Fillets and Steaks	1/4 to 1/3 pound
Crab, Cooked Meat Only	1/4 pound
Crabs Live	1 to 1-1/2 pounds
Lobster, Cooked Meat Only	1/3 pound
Lobster, Live	1 to 1-1/2 pounds
Mussels, in the Shell	1 dozen
Soft-Shelled Clams	1 dozen
Oysters, in the Shell	1/2 dozen
Clams, in the Shell	1/2 dozen
Oysters, Clams, or Mussels, Shucked	1/4-1/3 pint
Scallops	1/4-1/3 pound
Whole Shrimp	1 pound
Headless, Unpeeled Shrimp	1/2 pound
Headless, Peeled Shrimp	1/3 pound
Whole Squid	1/2 pound
Cleaned Squid	1/4 pound

Fresh Fish

• Fresh fish should have a mild sea breeze odor. A strong, fishy odor generally is not acceptable.
• Whole fish should have bright, clear and shiny eyes. Scales should be shiny and cling tightly to the skin. Look for bright pink or red gills.
• Steaks and fillets should be moist and free of drying or browning around the edges.
• At the market, make sure that cooked seafood products are not in contact with raw seafood products in the display case.

Frozen Fish

Frozen seafood can be superior in quality to fresh products. Many fish and shellfish are "flash frozen" within hours of harvest.

• Make sure the packages are undamaged and fillets or steak are solidly frozen in the package.
• Fish should be free of ice crystals and freezer burn (i.e., discoloration or drying.)
• Avoid packages that are above the frost line in a store’s display freezer.

Cooking Fish

• The 10-minute rule is a good guide to cook fish and applies to baking at 450°F, broiling, grilling, steaming, and poaching only. Measure the fish - whole, steaks, or fillets - at its thickest part. Calculate 10 minutes of cooking time per inch of thickness. Cook a one-inch thick fish steak 5 minutes per side.
• Pieces of fish that measure one-half inch or less do not need to be turned.
• Add five minutes to the cooking time if the fish is cooked in foil or sauce. Double the cooking time for frozen fish that has not been defrosted.
• Fish is done when the flesh is opaque and begins to flake easily. If checking with a thermometer, fish is usually ready when the internal temperature reaches 145°F.

• "Shell on" products such as mussels, clams, and oysters should be purchased alive. Shells of live clams, mussels and oysters may gape naturally, but will close tightly when tapped, indicating that they are alive.
• Live crabs and lobsters will show some leg movement.
• Live lobsters will curl their tails tightly beneath them when handled.
• Freshly shucked oysters and scallops have a fresh odor. A clear, slightly milky or light grey liquid should surround freshly shucked oysters.
• If in doubt about the source of raw oysters, clams, and mussels, ask our seafood market associate to show you the shipper’s tag that accompanies "shell on" products or check the shipper number on the container of shucked oysters.

Frozen Shellfish

• Be sure that shellfish is packed in close-fitting, moisture-proof containers.
• Frozen, prepared items such as crab cakes or breaded shrimp should be frozen solid with no sign of freezer burn (i.e., discoloration or drying) and no unpleasant odor.

Cooking Shellfish

• Shucked shellfish, such as clams, mussels, and oysters become plump and opaque when cooked and ready for eating. The edges of the oysters start to curl.
• Raw shrimp turn pink and firm when cooked. Depending on size, it takes from three to five minutes to boil or steam one pound of medium-sized shrimp in the shell.
• Clams, mussels, and oysters in the shell should open when cooking. Remove them as they open and continue cooking until all are done.

• Scallops turn milky white or opaque and firm. They take three to four minutes to cook thoroughly depending on size
• Submerge fresh lobster in a pot of rapidly boiling water. Allow five to six minutes per pound, starting the timer when the water returns to a boil. A cooked, boiled lobster will turn bright red.

How to Prepare

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• Thaw frozen seafood slowly to minimize drip loss and protect flavor, aroma, and texture. During thawing, always place the product in drain pans or other containers that prevent build-up of melt water and drippings. The quality of seafood held in water deteriorates rapidly.
• Defrost frozen seafood in the refrigerator, allowing about one day to defrost. For a quicker defrosting, place the seafood package in a resealable plastic storage bag and immerse in a pan of cold water in the refrigerator for one to two hours per pound of seafood. Another defrosting method is to put the original package in a plastic bag, place it in a pan, and run cold water around it in the sink until thawed. If defrosting the seafood in the microwave, cook the product immediately.
• Don’t leave seafood, raw or cooked, out of the refrigerator for more than two hours, including preparation and serving time.
• Before cooking, rinse seafood in cold water for several seconds to remove surface bacteria.
• When marinating fish and shellfish, place marinade and seafood in the refrigerator. Do not marinade at room temperature. After use, discard the marinade.
• Bacteria lingers in towels, cloths, and sponges used during preparation, so keep them clean. If a dishcloth or sponge is used to clean raw juices from fish or shellfish, do not reuse the dishcloth or sponge - wash it first.
• Wash counters, utensils, plates, cutting boards and other surfaces touched by raw seafood with hot, soapy water. Rinse thoroughly with clean water. Sanitizers containing phenols, such as Lysol and Pinesol, should never be used on seafood contact surfaces.

How to Store and Handle

• The formula for safe seafood consumption is preventing spoilage. The formula is very simple: Keep seafood clean, cool, moist, and moving. Handle seafood with care and pay close attention to temperatures and sanitation.
• Get seafood home and into the refrigerator as quickly as possible. Do not leave perishable items in hot cars or out in the sun for extended periods, unless packed in ice or in a cooler.
• Keep seafood products cold to keep them safe. Maintain your refrigerator between 34°F and 40°F and your freezer at 0°F or colder.
• Store fresh fish in the coldest part of the refrigerator - under the freezer or in the "meat keeper" drawer. If you are not going to use the seafood within one or two days, freeze it. However, do not refreeze previously frozen products.
• Clams, oysters, and mussels should be refrigerated in containers with clean, damp cloths - not with air-tight lids. Use fresh shellfish within one or two days.
• Keep frozen fish and shellfish frozen at 0°F and for best quality use them within three to six months. The longer these foods are frozen, the more likely they are to lose flavor, texture, and moisture.
• Pasteurized products such as crabmeat can be stored up to six months in the refrigerator. Once opened, use within three to five days. (Pasteurized products should not be frozen.)
• Store canned seafood in a cool, dry place for up to one year.
• Refrigerate and freeze leftovers immediately in moisture-proof packages or containers.