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Storing Poultry, Seafood & Misc.
Appears in
By Brigit Binns
Published 2012
| FOOD | REFRIGERATE FOR UP TO | FREEZE FOR UP TO |
| Poultry | ||
| Chicken and turkey: ground (minced) | 1–2 days | 3–4 months |
| Chicken and turkey: whole | 1–2 days | 12 months |
| Chicken: pieces | 1–2 days | 9 months |
| Turkey: pieces | 1–2 days | 6 months |
| Turkey: smoked or cured sliced breast | 3–7 days | 1–2 months |
| Cooked chicken pieces | 3–4 days | 1 month |
| Cooked poultry dishes | 3–4 days | 4–6 months |
| Seafood | ||
| Crab | 1–2 days | 2 months |
| Fish, fatty (mullet, salmon, striped bass, and tuna) | 1–2 days | 2–3 months |
| Fish, freshwater (cleaned) | 1–2 days | 6–9 months |
| Fish, lean (cod, flounder, haddock, halibut, and trout) | 1–2 days | 4–6 months |
| Lobster (shelled or not) | 1–2 days | 3–6 months |
| Scallops | 2–3 days | 3 months |
| Shellfish (clams, mussels, and oysters), live | 1–2 days (store in coldest part of refrigerator) | |
| Shrimp (prawns) | 1–2 days | 3–6 months |
| Cooked fish | 2–3 days | 1 month |
| Smoked fish | 1–2 weeks | 4–5 weeks (vacuum-sealed) |
| Miscellaneous | ||
| Ground spices | 6–12 months | |
| Salad dressings, bottled (opened) | 6 months | |
| Soups, stews | 2–3 days | 4–6 months |