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Keeping it Real – Fresh!

How to Keep your Local Seafood as Fresh as Possible

The first rule is to eat it as quickly as you can! If you can’t eat it that night or the next day, however, here are a few other things you can do:
  • Keep all fin fish on ice refrigerated or packed on ice at all times. Shellfish must be stored in refrigeration because it is still alive. Store those crabs, clams, oysters and mussels in your refrigerator uncovered so they can breathe. 
  • If you know you aren’t going to eat it right away, freeze it right away. The faster you freeze it the better. Don’t wait three days and then go to freeze it. Make your decision as soon as possible.
  • The FDA offers this simple advice: Put seafood on ice or in the refrigerator or freezer soon after buying it. If seafood will be used within 2 days after purchase, store it in the refrigerator. Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.

Avoid Freezer Burn

Freezer burn is the number one enemy for freezing fish in the home. The Alaska Extension has a good handout on techniques to freezing fresh fish. They cover the common methods with great tips on preventing freezer burn.

The secret to freezing fresh fish is buying a quality fresh product in the first place. With Core Sound Seafood you have this guaranteed. Your job is to eat it within two days or properly freeze it right away.

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