Summer is here, and that means the heat is in full swing. Here at Samuels, we want to ensure that your seafood maintains the highest quality through one of the hardest times of the year to maintain temperature.
Here’s a simple guide to storing shellfish during the summer months!
- Store Live Oysters and Clams in the refrigerator at a temperature between 38º F – 40º F. Keep damp, but do not place on ice, or allow fresh water to come in contact with them. Do not place in air-tight containers because it will kill them.
- Store Live Mussels covered in ice, so they stay hydrated and place in refrigerator. Do not freeze mussels.
- Keep Freshly Shucked Oysters, Scallops and Clams in their own containers and store in a refrigerator about 32 degrees. For best results, surround the containers with ice.
- Store Live Lobsters and Crabs in the refrigerator at between 35º F – 38º F in moist packaging (seaweed or damp paper strips), but not in airtight containers. Lobsters should generally remain alive for about 24 hours.
- If Still in The Shell, Scrub Scallops, Mussels, Clams and Oysters Under Cold Water to Clean them. Soaking them in water with flour or cornmeal to encourage the creatures to purge will only shorten their life.
- Store Frozen Fish and Seafood at 0º F or below. For fish that is purchased frozen, it is recommended that it be used within two months. If your home freezer door is opened frequently, it is recommended that fish be used within two weeks for optimum taste and nutrition.
- When Storing Fresh Fish that has Been Removed from its Package, rinse under cold water and pat dry with paper towels. When fish sits in its own juices, the flesh deteriorates more rapidly. Do not place fish directly on ice. Ice leaches color and flavor from fish. If you will not be using the fish within a day or so, freeze it immediately. To do so, first rinse the fish under cold water and pat very dry with paper towels. Then, wrap the fish tightly in plastic wrap, squeezing all the air out, and then wrap tightly in aluminum foil and freeze. For best quality of fish frozen at home, use within two weeks.
- Always Thaw Fish and Seafood in the Refrigerator. A slow thaw at lower than 40ºF will ensure the maintenance of quality and freshness.
Warm Weather Seafood Tips
It is important to keep your seafood at the appropriate temperature any time of year, especially
during warm weather months. Please make sure you keep your seafood product refrigerated at
all times as close to 36º F as possible. Handle seafood with care. Seafood with bruises or punctures spoil more rapidly.
Do not let seafood sit in a hot car or kitchen counter top.
We hope these tips help answer any questions you may have about seafood storage!
If you have any questions about particular products, you can always ask our chef by clicking the link below! www.samuelsseafood.com/recipes/ask-the-chef/