How to Store Seafood: Fridge & Freezer Shelf Life Chart

Below you will find a complete seafood shelf life chart based on FoodSafety.gov guidelines, followed by step by step storage tips for fresh fish, shrimp, live shellfish, cooked seafood, freezing, thawing, and how to tell when seafood has gone bad.

Seafood Shelf Life Chart (Fridge and Freezer)

This chart shows how long seafood stays safe and good to eat in the refrigerator and freezer. Refrigerator times keep seafood from spoiling. Freezer times are for best quality, since food kept frozen at 0°F stays safe indefinitely.

Source: FoodSafety.gov Cold Food Storage Chart. Freezer times are for quality only; seafood kept frozen at 0°F stays safe indefinitely.

How Long Does Seafood Last in the Fridge?

Fresh seafood is highly perishable and should be used quickly. As a general rule, use fresh fish within 1 to 2 days, fresh shellfish meat like lobster and crab within 2 to 4 days, and shrimp within 3 to 5 days. Live shellfish can last longer because they are still alive, but the sooner you cook everything, the better it tastes.

• ✓Fresh fish (salmon, cod, haddock): 1 to 2 days
• ✓Shrimp: 3 to 5 days
• ✓Fresh lobster or crab meat: 2 to 4 days
• ✓Live clams, oysters, mussels: 5 to 10 days
• ✓Shucked oysters, clams, scallops: 3 to 10 days
• ✓Cooked seafood leftovers: 3 to 4 days

Always keep seafood in the coldest part of the refrigerator, which is usually the bottom shelf at the back, and make sure your fridge is set to 40°F or below.

How Long Does Seafood Last in the Freezer?

Freezing is the best way to store seafood long term. At a steady 0°F or below, seafood stays safe to eat indefinitely, though the quality slowly declines over time. Lean white fish like cod and haddock freeze well for 6 to 8 months, while fatty fish like salmon keeps its best quality for 2 to 3 months because the natural oils change flavor faster. Shrimp and squid can hold quality for many months.

For the best taste, label each package with the date and try to use frozen seafood within a few months, even though it remains safe for longer.

How to Store Fresh Fish

Fresh fish needs to stay cold and dry. Follow these steps to keep it at its best until you cook it.

1. 1Refrigerate right awayPlace fish in the coldest part of the fridge as soon as you get home. Do not leave it at room temperature.
2. 2Keep it wrapped and on a trayStore fish in an airtight container or wrapped tightly, set on a plate or tray on the bottom shelf so any liquid does not drip onto other food.
3. 3Keep it extra cold with iceFor the freshest result, set the wrapped fish on a bowl or tray of ice in the fridge, and drain and refresh the ice as it melts.
4. 4Use within 1 to 2 daysCook fresh fish within a day or two. If you cannot, freeze it before the window closes.

How to Store Shrimp, Scallops, and Shucked Shellfish

Raw shrimp, shucked scallops, and shucked oysters or clams should be kept cold in a leak-proof container. Store them in a sealed bag, plastic container, or covered jar in the coldest part of the fridge, and keep shucked shellfish in their own liquor (the natural liquid). Use shrimp within 3 to 5 days and shucked shellfish within a few days. If you bought them frozen, keep them frozen until you are ready to thaw only what you need.

How to Store Live Shellfish (Clams, Oysters, Mussels, Lobster, Crab)

Live shellfish are still breathing, so they need air and cannot sit in water or a sealed bag. Handled correctly, they stay fresh for several days. Follow these rules:

• ✓Refrigerate immediately in a bowl or container with good airflow
• ✓Cover loosely with a damp cloth or damp paper towel to keep them moist
• ✓Keep the container temperature between 38°F and 42°F
• ✓Drain any melted ice water so they are never sitting in standing water
• ✓For live lobster and crab, cook the same day for the best flavor

What to avoid with live shellfish

• ✕Do not seal them in an airtight bag or container, as they will suffocate and die
• ✕Do not store them submerged in fresh water, which kills them
• ✕Do not put ice directly on top of live lobsters or crabs
• ✕Do not cook or eat any shellfish that has died in storage

Live clams, oysters, and mussels are alive when their shells are closed or close when tapped. Live lobster and crab should move their legs. A dead shellfish before cooking spoils quickly and should be discarded. For more detail, see our guide to storing live lobsters and crabs.

How to Store Cooked Seafood and Leftovers

Cool cooked seafood quickly and refrigerate it within two hours. Place it in shallow, airtight containers and use it within 3 to 4 days. Cooked seafood can also be frozen for up to about 3 months, though the texture is best when eaten fresh. When reheating leftovers, heat them thoroughly to 165°F.

How to Freeze Seafood Properly

Freezing seafood correctly protects it from freezer burn and keeps the texture good.

1. 1Start freshFreeze seafood while it is still very fresh, ideally the same day you buy it. Freezing does not improve poor quality seafood.
2. 2Wrap tightlyWrap each portion in heavy foil, freezer wrap, or a freezer bag, pressing out as much air as possible. Overwrapping store packaging adds protection.
3. 3Freeze fast and flatLay packages in a single layer so they freeze quickly, and avoid stacking until they are frozen solid.
4. 4Label and dateWrite the type of seafood and the date on each package, and use the oldest first.

How to Thaw Frozen Seafood Safely

According to USDA guidance, there are three safe ways to thaw seafood. Never thaw it on the counter, where bacteria can grow.

1. 1In the refrigerator (best)Move the seafood to the fridge and let it thaw slowly. Small portions defrost overnight; larger items may take a day.
2. 2In cold water (faster)Keep the seafood in a leak-proof bag and submerge it in cold water, changing the water every 30 minutes until thawed. Cook right after.
3. 3In the microwave (fastest)Use the defrost setting only if you plan to cook the seafood immediately, since parts may begin to warm.

How to Tell if Seafood Has Gone Bad

Trust your senses. Fresh seafood has a clean, mild ocean smell. If something looks or smells off, do not taste it to check, throw it out. Watch for these warning signs:

• ✕A strong fishy, sour, or ammonia smell
• ✕Slimy or sticky film on the surface of fish or shellfish
• ✕Dull, sunken eyes or faded gills on whole fish
• ✕Flesh that is mushy or does not spring back when pressed
• ✕Discoloration, browning, or dry freezer-burned edges
• ✕Live shellfish with cracked shells, or shells that stay open when tapped

Good fresh fish has bright clear eyes, firm flesh that bounces back, shiny skin, and a mild sea smell. Shrimp and scallops should be firm with no ammonia odor.

Refrigerator and Freezer Temperature Guide

The right temperature is the foundation of safe seafood storage. Keep your refrigerator at 40°F (4°C) or below and your freezer at 0°F (-18°C) or below, and check both with an appliance thermometer. Bacteria grow fastest between 40°F and 140°F, so keeping seafood below 40°F is what keeps it safe.

Frequently Asked Questions

How long does seafood last in the fridge?

It depends on the type. Use fresh fish within 1 to 2 days, shrimp within 3 to 5 days, and fresh lobster or crab meat within 2 to 4 days. Live clams, oysters, and mussels can last 5 to 10 days, and cooked seafood leftovers last 3 to 4 days. Always keep the fridge at 40 degrees F or below.

How long does fish last in the fridge?

Fresh fish lasts about 1 to 2 days in the refrigerator at 40 degrees F or below. Store it wrapped on a tray in the coldest part of the fridge, and freeze it if you cannot cook it within that window.

Can you freeze seafood?

Yes. Freezing is the best way to store seafood long term. At 0 degrees F or below it stays safe indefinitely, with best quality for about 6 to 8 months for lean fish, 2 to 3 months for fatty fish like salmon, and many months for shrimp and squid. Live shellfish should not be frozen while alive.

How long does seafood last in the freezer?

Frozen seafood stays safe indefinitely at 0 degrees F, but quality is best within a few months. Lean fish keeps well for 6 to 8 months, fatty fish for 2 to 3 months, shrimp and squid for 6 to 18 months, and cooked seafood for about 3 months.

How do you store fresh fish?

Refrigerate it right away in the coldest part of the fridge, wrapped tightly or in an airtight container set on a tray. For extra freshness, rest the wrapped fish on ice and drain the melt water. Use it within 1 to 2 days.

How do you store live clams, oysters, and mussels?

Keep them in the refrigerator in a bowl or container with good airflow, covered with a damp cloth. Do not seal them in a bag, store them in water, or put ice directly on them, as this suffocates or kills them. Use them within several days and discard any with open, cracked shells.

How do you thaw frozen seafood?

Thaw seafood in the refrigerator overnight, in a sealed bag under cold water changed every 30 minutes, or in the microwave if cooking immediately. Never thaw seafood on the counter at room temperature.

How can you tell if seafood has gone bad?

Bad seafood has a strong sour or ammonia smell, a slimy texture, dull or sunken eyes, mushy flesh, or discoloration. Live shellfish that stay open when tapped or have cracked shells should be thrown out. When in doubt, throw it out.

How long does cooked seafood last?

Cooked seafood lasts 3 to 4 days in the refrigerator when cooled quickly and stored in an airtight container. It can be frozen for up to about 3 months. Reheat leftovers to 165 degrees F.

What temperature should seafood be stored at?

Store seafood in a refrigerator set to 40 degrees F (4 degrees C) or below, or a freezer at 0 degrees F (-18 degrees C) or below. Keep live shellfish between 38 and 42 degrees F.

Can you refreeze thawed seafood?

Seafood thawed in the refrigerator can be refrozen safely, though quality may drop. Seafood thawed in cold water or the microwave should be cooked first before refreezing.

More Seafood Guides

Keep learning with these Intershell guides.

• Storing Live Lobsters & Crabs
• Oyster Shucking & Storage Guide
• Hardshell Clam Guide
• Seafood Portion Guide