Fresh seafood is a true luxury, but it’s also delicate. Store it wrong, and you risk losing flavour, texture, and even safety. Whether you’re stocking up on prawns for the weekend or keeping lobster tails on standby for a special dinner, knowing how to properly store seafood is key to enjoying it at its best.
Here’s your practical, no-fuss guide to storing seafood in your fridge or freezer, so every meal tastes like it came straight off the boat.
In the Fridge: Keep It Cold, But Not Too Cold
1. Store it below 4°C:
Seafood should always be kept cold—ideally between 0°C and 4°C. That means storing it in the coldest part of your fridge, usually at the back or bottom shelf.
2. Use a tray of ice:
Place your seafood (still in its packaging or wrapped in cling film) on a tray or bowl of ice. Cover it with a damp cloth or another layer of cling film. The ice helps maintain a consistent chill without freezing the product.
3. Don’t let it sit too long:
Fresh seafood should ideally be used within 1–2 days of purchase. The clock starts ticking the moment it leaves the fishmonger. If you’re not cooking it soon, it’s better off in the freezer.
4. Store fish and shellfish separately:
Shellfish like mussels and oysters release liquid, which can affect the smell and quality of nearby fish. Use separate containers to avoid cross-contamination and odour transfer.
In the Freezer: Lock in Freshness the Right Way
1. Freeze seafood at its freshest:
If you’re not using seafood within 48 hours, freeze it while it’s still fresh. Waiting too long leads to a noticeable dip in flavour and texture.
2. Wrap it tight:
Use vacuum-sealed bags or wrap seafood in cling film, then place in an airtight container or zip-lock freezer bag. This prevents freezer burn and keeps unwanted smells from spreading.
3. Label everything:
Write the type of seafood and the date on the package. Most seafood is best used within 3–6 months of freezing.
4. Use a blast of cold air:
When freezing at home, set your freezer to its coldest setting for a few hours. The faster seafood freezes, the better it retains its quality.
5. Freeze portions, not bulk:
Divide seafood into single-use portions. This makes thawing easier and prevents waste by avoiding the need to refreeze leftovers.
Bonus Tips for Better Storage
- Avoid storing seafood in water: This can dilute flavour and damage texture.
- Never refreeze thawed seafood: Once defrosted, cook within 24 hours.
- Keep seafood away from strong-smelling items: Seafood easily absorbs odours—so keep it away from onions, cheeses, or garlic-based sauces.
Let Us Help You Store It Right
At Seafood Factory Outlet, we not only provide premium-quality Australian seafood but also expert advice to help you enjoy it at its peak. From frozen prawns to fresh fillets, our products are packed to preserve flavour, and we’re always here to help you store and cook them like a pro.
Visit us at 41 Clapham Rd, Regents Park NSW 2143, Australia, or shop online at www.seafoodfactoryoutlet.com.au for expertly sourced, storage-ready seafood options.
