How long can fish be stored?

How long can fish be stored?

How long can fish be stored?

This agency exclusively inspects meats, poultry and egg products. The Food and Drug Administration (FDA) inspects other foods, such as fish and shellfish. Raw fish and seafood should be refrigerated [for 40 ˚F /4.4 ˚C or less] for only 1 to 2 days before cooking or freezing. Once cooked, refrigerate for 3 to 4 days at the most. Frozen fish and seafood [at 0 ˚F / -17.8˚C or less] are kept for an unlimited period of time; however, taste and texture decrease after prolonged storage. For better quality, freeze cooked fish for a maximum period of 3 months. Frozen raw fish should be consumed within 3 to 8 months and seafood from 3 to 12 months. Never leave fish and seafood out of the refrigerator for more than two hours. You can store commercially canned fish, such as tuna, up to 5 years old and canned fish at home, only 1 year in the cupboard. For more information on seafood, you can call the FDA at (888) 723-3366. To look for information on food storage, visit Food Keeper of the Food Marketing Institute. You can contact the Meat and Poultry Information Line at 1-888-674-6854.

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