Title: Seafood Handling Guide
Categories: Info Fish Shellfish Salmon
Yield: 4 Servings

		Whole Dressed Fish
		~ To avoid bruising large
		Fish such as salmon, lift
		Them carefully
		Using both hands. Do not
		Lift by the tail alone.
		Rinse under cold
		Running water and place
		Directly on ice (the fish's
		Skin protects the
		Flesh from direct contact
		With the ice); store in
		Refrigerator Use
		Within one to two days.

Fillet and Steaks ~ Rinse in cold running water, pat dry with a paper towel and place in resealable plastic bags. Nest bags in ice; store in coldest part of refrigerator. Use within one to two days.

Smoked Seafood ~ Always handle smoked seafood as you would fresh seafood. Place in resealable plastic bag. Store in coldest part of refrigerator. Keep out of contact with raw seafood.

Live Lobster, Crab and Crayfish ~ Will remain alive for up to 24 hours. Place in plastic bag with small punctures to allow air circulation. DO NOT place directly on ice, in an airtight container or in water. Cook the same day they are purchased.

Live Oysters, Clams and Mussels ~ Place in an open shallow container and keep moist by covering with clean damp cloth or paper towel. DO NOT place directly on ice, in an airtight container, in water, or where the shellfish will come in contact with water. Use oyster within five days; clams and mussels within two days.

Fresh-Shucked Oysters ~ Store in original container fully submerged in their liquor (natural juices). Place in coldest part of refrigerator. Use within five days.

Fresh or Thawed Scallops ~ Store in resealable plastic bag. Place in coldest part of refrigerator. Use within two days.

Fresh or Thawed Shrimp ~ Rinse in cold running water, drain and place in resealable plastic bag. Nest bag in ice; store in refrigerator. Use within two days.

Fresh or Thawed Squid ~ Store cleaned in resealable plastic bag. Place in coldest part of refrigerator. Use within one to two days.

Cooked Lobster, Crab or Shrimp ~ Place cooked whole crab or lobster in rigid resealable container. Use within two to three days. ~ Place crab or lobster meat in resealable plastic bags. Use within three to four days. ~ Store pasteurized crab meat in refrigerator for up to six months, unopened in original container; use within three days after opening. ~ Keep out of contact with raw seafood.

Surimi Seafood ~ Store thawed in refrigerator for no more than 14 days. Keep out of contact with raw seafood.

Leftovers ~ Refrigerate leftover seafood within two hours of cooking. To cool quickly and evenly, place in a covered pan no more than two inches deep and situate in refrigerator with adequate room for circulation of cold air. Use with one to two days.

Simply Seafood Spring 1995 Shared by: Diane Lazarus, June/95 From: Sharon Stevens Date: 03-04-96

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