|
Cold Storage Chart Fish and
Shellfish |
|
Fish |
| |
Refrigerator (40 °F) |
Freezer (0 °F) |
| Lean fish
(cod, flounder, haddock, sole, etc.) |
1 to 2 days |
6 months |
| Fatty fish
(bluefish, mackerel, salmon, etc.) |
1 to 2 days |
2 to 3 months |
| Cooked fish |
3 to 4 days |
4 to 6 months |
| Smoked fish |
14 days or date on vacuum
package |
2 months in vacuum
package |
|
Shellfish |
| Shrimp,
scallops, crayfish, squid, shucked clams, mussels and oysters |
1 to 2 days |
3 to 6 months |
| Live clams,
mussels, crab, lobster and oysters |
2 to 3 days |
2 to 3 months |
| Cooked
shellfish |
3 to 4 days |
3 months |
|
Source: USDA |
