Handling Seafood

Fish and shellfish deteriorate much more quickly than meat, so they mus’t’be cooked on the day of purchase or as soon as possible afterwards.

Oily fish such as mackerel, herring and salmon, spoil more quickly than white fish because their natural oils turn rancid. If seafood has to be stored overnight, wrap it in damp cloths and keep it in the coldest part of the refrigerator. Whole fish will keep longer if gutted first.