Storing Seafood in the Best Conditions

‘Fresh is best’ and seafood where possible should be consumed soon after purchase. Whether you are braving the crowds at the physical Sydney Fish Market or enjoying the convenience of our premium online seafood delivery across Greater Sydney, Wollongong, the Central Coast, and the Blue Mountains, proper storage is the key to maintaining that ocean-fresh quality.

To truly enjoy the ocean-fresh quality of your daily catch, proper handling at home is essential. Follow these professional storage methods to keep your seafood in pristine, chef-grade condition.

REFRIGERATION

For short-term storage, maintaining the correct micro-climate in your fridge preserves texture and prevents spoilage.

• The Golden Rules:

  • Keep it cold: Store your seafood in the absolute coldest part of your fridge (typically the back of the bottom shelf). The optimal temperature is 0°C to 4°C.

  • Stay dry: Never allow seafood to sit in its own juices, as stagnant liquid accelerates spoilage. Place your catch on a raised plate or tray.

  • The Layering Trick: To lock in moisture without suffocating the product, cover it with a clean, damp cloth, and then gently lay plastic wrap over the top.

• Storage Timelines & Specifics:

  • Fresh Fish & Fillets: Stored correctly under wrap, consume within 2 to 3 days.

  • Squid, Cuttlefish & Octopus: Clean and rinse thoroughly before storing. Best used within 2 to 3 days.

  • Prawns & Shucked Shellfish: These are highly perishable and should be enjoyed as soon as possible. If refrigerating, follow the standard rules above but skip the damp cloth.

  • Live Crustaceans (Crabs, Lobsters): Best consumed immediately. If you must wait, keep them in a container in a cool spot covered with a continuously damp cloth to keep them alive and calm.

  • Live Molluscs (Mussels, Pippies, Oysters): Unlike other seafood, these should be stored in the warmest part of your refrigerator (optimally at 5°C) so they don't freeze. Cover them with a damp cloth to keep them hydrated.

FREEZING

When you need to preserve your seafood for the long haul, freezing quickly and protecting the product from freezer burn is vital.

• Standard Preparation: Place your seafood inside a high-quality, airtight freezer bag. Press out every single pocket of air before sealing, then clearly label it with the item name and date.

• Optimal Freezer Timelines:

  • Whole Non-Oily Fish (e.g., Snapper, Whiting): Frozen for up to 6 months.

  • Whole Oily Fish & All Fish Fillets (e.g., Salmon, Tuna): Frozen for up to 3 months.

  • Crustaceans (Except Prawns): Frozen for up to 3 months.

• The Pro Trick for Freezing Prawns: The absolute best way to freeze prawns is to leave the heads and shells on (they act as a natural insulator) and freeze them in a solid ice block.

  1. Pack your prawns into a freezer-safe, rigid container until it is roughly three-quarters full.

  2. Pour cold water over the prawns until they are fully submerged, leaving a little room at the top for the ice to expand.

  3. Seal tightly with a lid, label, and date. This completely prevents freezer burn, keeping the meat sweet and firm for months!

For further queries please email us at info@manettas.com.au