How to Maintain The Freshness of Seafood

Our next earliest delivery: Tomorrow, 10:30am - 16.30pm. No Delivery on Mondays.
Facebook Instagram YouTube
Default Page Banner
How to Maintain The Freshness of Seafood
How to Maintain The Freshness of Seafood

How to Maintain The Freshness of Seafood

Seafood can be notoriously delicate when it comes to keeping it fresh and safe for consumption. Although seafood is highly nutritious and tasty, it is also prone to spoilage and easily contaminated. Here are some ways to lengthen the shelf life and maintain the freshness of your seafood:

Choose Wisely

First of all, it is best to store only high quality seafood. This is because how long your seafood can remain fresh largely depends on the condition which you purchased it in. Seafood will lose quality and deteriorate quickly at room temperature, so chilling is the best way to extend its freshness.

However, no amount of chilling can compensate for poor quality seafood, so always start with good quality fish. Chilled seafood is best consumed within 2-3 days.

Any fish or seafood that you do not wish to consume within 2-3 days should be frozen to preserve freshness. Never keep seafood frozen for more than 6 months.

Remember that the longer seafood is stored in the freezer, the greater the loss of texture, moisture and flavour. We recommend to always consume your seafood as soon as possible for the best taste.

But when that’s not possible, there are ways to freeze your seafood and keep it for longer.

Wrap It Up

If you are freezing fish that has been cut into fillets, put them into vacuum sealed freezer storage bags and push as much air out of the bag as possible. This stops air from coming into contact with the fish and spoiling it.

For whole fish, dip it in, or run cold water over it before wrapping it in freezer paper or a vacuum sealed storage bag. The water helps to glaze the fish and create a protective layer of ice to seal in moisture and flavour. Don’t skip this step as it prevents moisture loss that will otherwise dry out you fish and cause freezer burn.

Fatty fish like salmon should only be kept in the freezer for a maximum of 3 months, while leaner types with white flesh like cod can be kept for up to 6 months.

To freeze shellfish, put them in a shallow pan and cover it with a moist paper towel before you put them in the fridge. If you’ve already shucked the shells, place the meat in a reusable container and seal it before you put it in the freezer. Shellfish should only be kept in the freezer for a maximum of 3 months.

Other Fridge Tricks

Seafood can spoil and dry out quickly when exposed to air, so always wrap or store it properly before freezing it. Storing your seafood on the bottom shelf will prevent any accidental drips on other raw and cooked foods.

Another great tip for frozen fish is to keep it near the sides or on the floor of the freezer to keep it as cold as possible.

To truly enjoy the great taste of seafood, it is best to consume it within 2-3 days after its caught. Instead of going out to the market to buy fresh seafood, why not enjoy the convenience of having it delivered to you?

Tankfully Fresh delivers fresh chilled seafood straight to your doorstep. Simply place an order at before 11.59 pm to enjoy next day delivery straight from Jurong Fishery Port.

Share to: