Chilling and storing fresh or wet seafood
How well seafood is chilled and stored plays a very important part in protecting and maintaining product quality, while limiting the amount of product spoilage. The seafood handling practices involved will differ slightly between commercial and domestic situations. However, regardless of the situation, ice should be used in the chilling and storing of fresh or wet seafood.
Tips for chilling:
- ensure that your refrigerator is clean and in good working order, with tight seals.
- check the temperature in your refrigerator is close to +4°C.
- wash the seafood in cold, running water to help pre-chill it. Do not soak it, as this may cause contamination.
- using cling wrap to protect your seafood, place it in a shallow sealed container full of ice and store in the refrigerator.
- store raw seafood below cooked and ready-to-eat seafood. This will prevent raw seafood from contaminating cooked or ready-to-eat product in case of a spillage or accidental contact between the two.
- store all seafood products as low in the refrigerator as possible, so that if a spillage does occur it will not contaminate other products. The coldest part of the refrigerator will be at the bottom or in a designated chilling zone.