How do you properly store raw seafood at home?

Refrigeration and Freezing

Proper storage of raw seafood begins with two temperature controls: keep a refrigerator at 40°F or below and a freezer at 0°F or below, guidance provided by the United States Department of Agriculture Food Safety and Inspection Service. Place raw fish and shellfish in clean, sealed containers or heavy-duty plastic bags to prevent drips and cross-contamination, and store them on the lowest shelf so any leakage cannot contaminate other foods. Most raw fish should be cooked or frozen within one to two days of purchase, according to the U.S. Food and Drug Administration. For longer storage, freezing preserves safety and quality; the U.S. Food and Drug Administration and the National Oceanic and Atmospheric Administration Fisheries note that vacuum sealing and rapid freezing reduce freezer burn and maintain texture, though the exact optimal storage time depends on species and fat content.

Handling and Thawing

Safe handling starts at purchase and continues through preparation. The Centers for Disease Control and Prevention emphasizes that raw shellfish such as oysters, clams, and mussels can carry Vibrio bacteria, and raw finfish can be associated with scombroid and parasites when not handled properly. Thaw frozen seafood in the refrigerator overnight or under cold running water in its sealed packaging; avoid thawing at room temperature, which can allow bacterial growth. If seafood is thawed in the refrigerator it can generally be refrozen in unopened form, but refreezing after thawing at room temperature or after cooking changes quality and can increase safety risk, cautions the United States Department of Agriculture Food Safety and Inspection Service.

Causes and Consequences of Improper Storage

Temperature abuse, cross-contamination, and inadequate packaging are the primary causes of spoilage and foodborne illness. Bacteria such as Vibrio parahaemolyticus proliferate in warm, moist environments, and histamine formation in scombroid-prone species like tuna and mackerel results from improper chilling after harvest. Consequences range from mild gastrointestinal upset to severe infections requiring hospitalization, and public health agencies including the Centers for Disease Control and Prevention document outbreaks tied to mishandled seafood. Beyond immediate illness, improper storage can undermine trust in local fisheries and affect livelihoods when businesses face recalls or loss of market reputation.

Cultural and Environmental Nuances

Cultural practices influence how seafood is stored and consumed. In regions with a strong raw-seafood tradition, such as sashimi in Japan or ceviche in coastal Latin America, sourcing from reputable suppliers who follow cold-chain practices is essential; the U.S. Food and Drug Administration provides guidance for commercial handling and consumer advisories. Environmental and territorial factors matter: coastal communities may use ice-packed coolers and rapid local distribution to limit time at ambient temperatures, while inland consumers rely on efficient refrigerated transport. Socioeconomic barriers to reliable refrigeration can increase risk, underscoring the need for community education and access to safe preservation options.

Practical steps that align with recommendations from federal food-safety authorities—maintaining proper temperatures, separating raw seafood from other foods, using airtight packaging, and choosing reputable suppliers—significantly reduce risk and help preserve the quality and cultural value of seafood in the home.