We all know that fresh vegetables look and taste better than those that have been kept in improper storage conditions. The same is true for seafood. In fact, seafood is more sensitive to storage conditions as it can quickly go bad and develop a strong smell if not stored well.
Whether you’re a retailer dealing with wholesale fish and shellfish daily or a consumer buying for personal consumption, here are 4 seafood storage tips that will allow you to keep your seafood at its best.
Refrigerate As Soon As Possible
Keeping the temperature of seafood 40°F (4.4°C) using ice or refrigeration makes it more inert, preventing the occurrence of unwanted reactions that cause spoilage. To increase the shelf life of seafood and retain its freshness, refrigerate or cover it with ice as soon as possible. This is particularly important if you live or operate in warm weather conditions where seafood can go bad easily.
Minimize Exposure To Air
When storing seafood, minimize exposure to air, moisture, and warmth. These are the three elements that facilitate bacterial growth, which is the last thing you want to happen to your seafood.
Whether you’re going to refrigerate seafood or put it on a bed of ice, wrap it tightly with plastic wrap or foil to prevent exposure to air. This way, you can store it for much longer while maintaining freshness and quality.
Shellfish Need To Be Stored Differently From Fish
Shellfish can live longer than finfish out of the water and will stay alive if they have access to air and water. If you’re storing live shellfish such as oysters, clams, and mussels, place them in a shallow open container and keep them damp by covering them loosely with a wet cloth.
Alternatively, you can carefully shuck oysters after rinsing them under cool running water. Clams and mussels may first need to be rinsed and steamed over medium heat before they can be shucked and drained. To keep the meat fresh, pack it in a container with a brine solution and place it in the refrigerator.
Do Not Refreeze Thawed Seafood
The golden rule of frozen seafood is to not refreeze once thawed. In general, refreezing defrosted meat can degrade its quality and texture. The damage to seafood is more severe as it is much softer and more delicate than other meat. For these reasons, it is safest to discard unused defrosted seafood.
Storage conditions have a significant impact on the taste and texture of seafood So, storing seafood in proper conditions is crucial not only for the preservation of freshness but also for the health and safety of end consumers.
If you’re looking for a supplier of fresh and safe wholesale fish, you can trust Pucci Foods. We supply a wide range of different seafood products, all of which meet HACCP and SQF regulatory requirements for processing, storage, and transportation. Contact us today to become our partner and get access to seafood of the highest quality.