Does anyone know how long fish keeps in the fridge?
Most seafood will be fine when stored for a day or two, but always check the use-by dates on packaged seafood or ask advice if in any doubt. To store fish, remove it from its original wrappings, rinse in cold water, pat dry, cover and place towards the bottom of the fridge. Store fresh and smoked fish separately to avoid mixing flavours. Always store cooked, ready-to-eat seafood such as smoked mackerel, prawns and crab, separately from raw fish. Frozen fish should be stored at -18ºC or colder. As a rough guide, if seafood is stored at -18ºC, the maximum recommended storage periods are: White fish 4 months Oil-rich fish 3 months Smoked fish 3 months Shellfish 3 months The ideal method of defrosting seafood is to allow it to thaw out overnight in the fridge. Thawing seafood out in water can lead to loss of texture, flavour and valuable nutrients. You can also, of course, cook fish straight from the freezer – just add a couple of extra minutes to the cooking time.
