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Storing Poultry, Seafood & Misc.

Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About

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

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