How to Safely Store and Freeze Fresh Seafood at Home
Tips for Chicago Home Cooks Who Want to Keep Seafood Fresh, Flavorful, and Safe
If you’re lucky enough to live in a city like Chicago with access to top-notch seafood markets and fish counters, you know the joy of cooking with truly fresh ingredients. But seafood is delicate, and without proper storage, even the highest quality fish can spoil quickly.
Whether you’re stocking up for the week or grabbing a few special cuts for dinner, here’s everything you need to know to store and freeze fresh seafood safely and effectively—so nothing goes to waste, and every bite tastes as good as it should.
How to Store Fresh Seafood in the Fridge
Refrigeration slows spoilage, but fish and shellfish still need a little extra care to maintain their freshness and flavor.
For fish fillets or whole fish:
Keep it cold. Store seafood in the coldest part of the fridge, usually the bottom shelf.
Use ice. Place the fish on a tray or in a bowl with crushed ice, loosely covered with wax paper or parchment. Drain melted ice daily and replenish as needed.
Avoid plastic wrap. Plastic traps moisture and can speed spoilage—opt for breathable wraps like wax paper instead.
For live shellfish:
Let them breathe. Store in a bowl covered with a damp towel, not sealed. They need air circulation.
Don’t soak. Never store live clams, mussels, or oysters in water or directly on ice—this can kill them before you’re ready to cook.
How Long Does Fresh Seafood Last in the Fridge?
Even when bought from the best fishmongers, seafood has a short shelf life. Freshness at the time of purchase matters. Shop at trusted markets, and always check for bright, firm flesh and a clean ocean scent. If in doubt, ask when it was delivered. Here’s what to expect:
| Type of Seafood | Refrigerator Shelf Life |
|---|---|
| Fresh fish (fillets/whole) | 1–2 days |
| Shellfish (shrimp, scallops) | 1–2 days |
| Live shellfish (clams, mussels, oysters) | Best used same day; up to 24 hours |
| Cooked seafood | 3–4 days |
How to Freeze Seafood for Longer Storage
If you’re not planning to use your seafood within a day or two, freezing is your best bet—and when done right, it preserves flavor and texture remarkably well.
Step-by-step freezing tips:
Pre-portion your seafood.
Before freezing, divide fish into meal-sized portions so you only defrost what you need.Pat it dry.
Use paper towels to remove any surface moisture. This prevents ice crystals and freezer burn.Wrap tightly.
Use vacuum-sealed bags or double-wrap with plastic wrap followed by aluminum foil. Alternatively, use freezer bags with as much air pressed out as possible.Freeze flat.
Lay fillets flat on a tray or baking sheet and freeze individually before stacking. This keeps them from sticking and saves freezer space.Label everything.
Note the type of seafood and the date frozen so you can rotate older items to the front.
How Long Can Fresh Seafood Last in the Freezer?
| Type of Seafood | Freezer Shelf Life |
|---|---|
| Fatty fish (salmon, tuna) | 2–3 months |
| Lean fish (cod, haddock, tilapia) | 4–6 months |
| Shellfish (shrimp, scallops) | 3–6 months |
| Cooked seafood | 2–3 months |
How to Safely Defrost Frozen Seafood
Quick but careful defrosting is key to preserving flavor and food safety.
Best method: Place frozen seafood in the refrigerator overnight.
Faster method: Submerge in cold water while still sealed in plastic. Change water every 30 minutes until thawed.
Avoid: Defrosting on the counter or in hot water—this puts seafood in the “danger zone” for bacterial growth.
How to Tell if Seafood Has Gone Bad
Trust your senses, and when in doubt, throw it out.
Smell: A clean, briny ocean scent is good. A strong fishy or sour odor is a red flag.
Look: Dull color, dry or sticky surface, or discoloration are signs of spoilage.
Feel: Slimy or tacky texture means it’s past its prime.
Shellfish check: Toss live clams or mussels that don’t close when tapped.
Minimizing Waste: Make Every Ounce Count
Only buy what you’ll use or freeze soon.
Store and label everything properly.
Use frozen seafood in dishes like soups, curries, or baked pasta—where minor texture changes won’t matter.
Repurpose leftovers into fish cakes, tacos, or rice bowls.
Smarter Storage for Fresher Seafood
Learning how to properly store and freeze seafood helps ensure that the quality ingredients you’ve sourced stay fresh and flavorful until you’re ready to cook. With a few smart storage habits, you can shop confidently at your favorite seafood counter knowing nothing will go to waste.
Looking for trusted spots to buy seafood in Chicago? Check out our guide to where to buy seafood in Chicago for our top market picks and insider tips.