Maximum Storage Time

Shrimp cocktails and creole, 6 weeks; cooked peeled shrimp, 2 to 3 months; cooked unpeeled shrimp, 4 to 6 months. The storage time varies with different kinds of fish. Here are recommendations from the Institute of Agriculture, University of Minnesota, for length of storage for fish at zero temperature. Storage time is 1 to 2 months longer if the temperature of the freezer is 10° below zero.

Lake herring, crab meat, cooked and peeled shrimp, 3 to 4 months; bullhead, catfish, sea herring, lake trout, mackerel, northern pike, pollock, rainbow trout, chum saimon, shrimp, smelt and tuna, 4 to 6 months; lake bass, bluegill, crappies, flounder, halibut, shellfish, ocean perch, rock fish, most salmon, sun-fish and whitefish, 7 to 9 months; and cod, blue pike, haddock, hake, lingcod, lutefish, whiting, yellow pike (walleye) and yellow perch, 9 months or more.