Safe Seafood Storage: A Complete Guide

Quick Recap

• Refrigerate seafood at 40°F or below and freeze at 0°F.
• Use fresh seafood within the seller’s instructions; federal tables provide general limits, not overrides.
• Thaw in the refrigerator, cold water, or microwave - not on the counter.
• When in doubt about time, temperature, or odor, discard it.

Are you considering crab delivery or another delicious seafood offering shipped right to your doorstep? It’s well worth it - we promise! However, many people are unsure of the proper storage procedures for seafood products, so although we always ship your order fresh, improper storage can result in your meal going bad before you even get to taste it. We don’t want anyone missing out on a scrumptious supper, so we’ve arranged a quick guide about how to store seafood properly. Read on to learn everything you need to know about storing live, cooked, and raw seafood!

Storing Live Seafood

Did you order live crabs? Live crabs should be cooked immediately after receiving them, so you shouldn’t need to store them for very long. However, if you’re planning on storing live crabs for any length of time longer than it takes to open the box and inspect your order, here’s what you should do:

1. Purchase or borrow a cooler with a drain or spigot. Ensure the cooler is large enough to spread out the crabs with minimal overlap.
2. Line the cooler with ice about one-third of the way full.
3. Place a damp towel or several layers of damp newspaper on top of the cooler.
4. Remove the cooler drain plug or open the spigot to allow drainage. Do not allow crabs to sit in standing water.
5. Cover the ice with another cool, damp towel.
6. Place crabs carefully into the cooler on top of the towel and ice.
7. Place damp burlap or another damp towel over the top of the cooler.
8. Leaving the lid open but covered (or propped open), place the filled cooler in a shady outdoor area with good ventilation. Aim the drain at the ground so that melting ice does not cause pooling.
9. Add fresh cold ice as needed and regularly check to ensure the cooler drains any leftover cold water.

This method can keep crabs alive for around 48 hours if followed correctly. However, crabs can perish on ice if not handled properly. This usually occurs either due to a lack of oxygen or excessive exposure to standing water. To ensure adequate oxygen supply, open the top of the cooler slightly and place it in an area with good airflow. If the crabs need to be kept indoors, setting up a fan near the cooler may help provide sufficient ventilation.

Storing Raw Seafood

Storing raw seafood is a lot easier than storing live seafood, but it’s still important to handle raw fish, raw crabs, and other raw sea creatures with care to decrease the potential risk of foodborne illness. Here’s what you should know about storing raw crab, lobster, and other seafood delights.

Refrigerator

Fresh raw seafood should be stored in the refrigerator in an airtight container to prevent cross-contamination and reduce the risk of spoilage. Cook all refrigerated raw seafood within 2-3 days for optimal freshness and safety.

Freezer

For a longer shelf life, store raw seafood in the freezer. Seal the seafood in an airtight container to prevent contamination and oxidation. Place the container in the back of the freezer where it is coldest to slow down the growth of bacteria. For the best taste and texture, defrost frozen seafood before cooking. If you purchased seafood that is already frozen, immediately transfer it to your freezer upon opening the package, as frozen seafood should be kept frozen until ready to eat.

Storing Cooked Seafood

Seafood that is cooked or ready to eat has different storage requirements. Even though cooked seafood doesn’t pose the same risk of foodborne illness as raw seafood, it can still make you sick if it’s in your fridge long enough to gather bacteria.

Refrigerator

Cooked seafood can be stored in the refrigerator (in an airtight container, of course) for up to three days. So while leaving that leftover crab mac and cheese in any part of the refrigerator overnight is fine, ensure it has a lid - and don’t exceed three days.

Freezer

Cooked seafood can be stored in the freezer for up to three months but tastes best if eaten within one month. To store cooked seafood in the freezer, allow it to cool before placing it in an airtight plastic bag or wrap it tightly in several layers of plastic wrap or aluminum foil. Label the container with the date so you know when it was frozen, then place it in the coldest part of the freezer. When you’re ready to enjoy a seafood supper, thaw the frozen fish overnight in the refrigerator, using the defrost setting as necessary.

Seafood Prep Safety

Anytime you’re handling raw seafood, whether it’s live or ready to cook, keep these safety tips in mind:

• Use separate cutting boards, dishes, and cutlery for all raw products (seafood, poultry, beef, etc.) to minimize the risk of cross-contamination.
• Cooked crabs should reach an internal temperature of 145° F.
• Once you’re finished touching raw seafood, immediately wash your hands and all contaminated kitchenware in hot soapy water.

Ready to get cooking? Learn how to eat a blue crab now, or check out our blue crab recipes to start creating something incredible.

Receiving Delivered Blue Crabs

When a seafood order arrives, open the package promptly, confirm that the contents are cold, and follow the included product-specific storage directions. Move refrigerated items to the refrigerator and frozen items to the freezer unless the supplied instructions say otherwise. Review our shipping information before delivery day and contact us promptly if the package condition is questionable.

Seafood Storage Reference

These FoodSafety.gov ranges are broad home-storage guidance. Package dates, product condition, and Harbour House instructions can be shorter and should take priority.

Receiving a Shipped Seafood Order

1. Open the package promptly on delivery.
2. Check that chilled products are refrigerator-cold and frozen products still contain ice crystals or remain hard.
3. Read each product label because a mixed order may include fresh, cooked, and frozen items.
4. Refrigerate or freeze immediately in leak-proof packaging.
5. Contact customer service on delivery day if condition is questionable; do not taste seafood to test safety.

Power Outages and Temperature Abuse

FDA advises discarding refrigerated perishable food held above 40°F for four hours or more. A closed refrigerator generally protects food for only a limited period. Frozen seafood that still contains ice crystals or measures 40°F or below may be refrozen or cooked, though quality may decline.

Storage Takeaways

• Label containers with product and date.
• Use shallow containers to cool leftovers quickly.
• Store raw seafood below ready-to-eat foods.
• Never rely on smell alone to prove safety, but always discard offensive-smelling seafood.

Frequently Asked Questions

How cold should my refrigerator be for seafood?

Keep it at 40°F or below and verify with an appliance thermometer. The freezer should be 0°F or below.

Can I thaw seafood on the counter?

No. Thaw overnight in the refrigerator, in a sealed bag under cold water, or in the microwave when cooking immediately.

Can thawed seafood be refrozen?

Seafood thawed safely in the refrigerator may generally be refrozen, though quality can decline. Seafood thawed by cold water or microwave should be cooked first.

How long does fresh crab meat keep?

FoodSafety.gov lists 2–4 refrigerated days as general guidance. Follow the package and seller’s instructions if they are shorter.

What does freezer burn mean?

Freezer burn is moisture loss that damages texture and flavor; it is not by itself proof of a food-safety hazard. Trim affected areas if the product otherwise remained safely frozen.