According to the US Food and Drug Administration, you should only keep seafood in the fridge for up to two days. All you must do is poke the fish above the eye with a clean pointed metal until it stops moving.
As soon as it dies, cut off its gills and let it bleed in ice water. When you dock and have access to a cleaning station, take the fish out the cooler and remove the innards.
Rinse it with cold water and make sure there are no digestive enzymes left then bury it in ice while on the way home. To do this, after rinsing and drying the fish, put them in freezer bags or freezer-safe containers.
Make sure to remove as much air as possible to avoid freezer burns. Remember to write the date that you put it on the freezer on the bag or on the container’s cover.
Store in a freezer that is set to 0 degrees Fahrenheit or lower. Keeping your freshly caught fish in its top quality depends on how you process it from stream to table.
If you follow these steps, toucan refrigerate your catch for two days or freeze it for up to two weeks without them spoiling. Here's How Long Different Types of Meat Last in the Fridge | Reader's Digest Skip to main content Natasha Been/Shutterstock Raw poultry lasts just a day or two in the fridge (at a temperature of 40 degrees Fahrenheit or colder), but up to a year in the freezer (at a temperature of 0 degrees Fahrenheit or colder).
Stockcreations/Shutterstock Red meat and pork can remain in the refrigerator for up to five days and can be frozen for four to 12 months. Leftover cooked meat will last three to four days in the refrigerator and two to six months in the freezer.
Pavel L Photo and Video/Shutterstock Ground meats such as beef, veal, pork, or poultry can be refrigerated for one to two days and frozen for three to four months. Jmattisson/Shutterstock Piotr Swat/Shutterstock Odds are, you ’re planning on whipping up some eggs with your bacon, so here’s the low-down on how to store them properly.
It's a simple question, but one many people don't know how to answer: How long does fresh fish last in the refrigerator after you buy it? Equally, passionate about good seafood as we are afraid of fish that's gone bad, we at HuffPost Taste reached out to the experts to confirm the answer once and for all.
After speaking with some fishmongers from around New York City, we found the consensus: Fresh fish lasts in the fridge for two to three days, at most. According to the fishmongers at The Lobster Place, which also buys fresh seafood every day and suggests you do your shopping as close to the time that you're planning to eat as possible, a whole fish will keep slightly longer than fillets.
Certain fish will dry out faster than others, the folks at The Lobster Place say, and some will change color slightly as they age. Your best method of deciphering whether your fish is still fresh is “by giving it the old smell test,” the fishmongers say.
Village Fishmonger has a detailed list of instructions for the proper way to store various kinds of seafood. The first is to keep the fish in its packaging or to seal it in a bag and rest it on top of ice.
Village Fishmonger suggests keeping clams and oysters covered with a damp paper towel in a container that will allow for drainage in case there's any excess moisture. Fish Tales confirms: store shellfish in a bowl, covered with a paper towel, in the fridge.
Cooked cod will usually stay good for 3 to 4 days in the fridge and 4 months in the freezer. As the long days of summer arrive, you might imagine yourself carrying overflowing platters of hot dogs and juicy burgers at the next big family cookout.
But with rising temperatures and outdoor gatherings lasting from morning to night, it’s definitely not a time to relax those important, science-based safety standards for food. Each year, 48 million people fall sick from food poisoning, whether in a restaurant or in their own home, estimates the Centers for Disease Control and Prevention.
The good news is no fancy vacuum sealer is required to safely freeze meat. However, sealing out moisture certainly does help keep these foods tasting fresh for longer when you eventually defrost and cook them.
So while toucan safely store these foods in their original packaging, the USDA recommends that you add another layer of plastic wrap or foil before plunging your meats into the frozen abyss. Toucan even safely refreeze thawed meats that you don’t end up cooking.
Despite your freezer’s capacity to store meats and fish for a millennium, you probably shouldn’t keep these foods in your freezer for quite that long (unless you enjoy eating meat that tastes of shoe leather). Freezing your uncooked meats and fish is a safe practice, but at some point, it’s no longer a tasty one.
It’s important to consider the U.S. Food and Drug Administration (FDA) and USDA recommended time limits for freezing cuts of meat and seafood. Whether you follow those time limits or keep these foods frozen for much longer, the freezer will always be your safest bet.
USDA's guidelines on safe defrosting say you should only thaw frozen meats in the fridge or in a leakproof plastic bag submerged in cold water. And as you defrost those frosty meats in the fridge, you also want to make sure they don’t drip on anything else as they thaw out.
Beyond the freezer, canned meats and fish also offer you a very long storage life: between two and five years. Your options for canned meats and fish are more limited than what toucan store in your freezer or fridge, however.
The FDA recommends you skip freezing prepared meats that have been stuffed, for instance, and only refrigerate those before cooking. When it comes to most uncooked cuts of beef, toucan freeze them for several months without sacrificing quality.
If you want to freeze a whole chicken or turkey, the good news is that frozen poultry can keep for up to one year without sacrificing much quality. For cooked cuts of pork, the FDA recommends you keep these frozen for only two to three months to maximize quality.
When it comes to smoked and processed pork like ham, hot dogs, bacon, and lunch meats, the FDA recommends you only freeze these foods for one to two months. Shellfish like shrimp and other seafood like scallops can be kept frozen for three to six months.
When we shift to thinking about storing food in the fridge, unlike the freezer, safety as well as taste is a concern. But since it’s not as cold as a freezer, you want to pay close attention to storage time limits set by the FDA and toss any foods that have been kept too long.
Raw poultry, whether whole, parts like breasts or thighs, or ground giblets or meat, can only be kept for one to two days in the fridge. Fresh, uncooked pork can be refrigerated about as long as other meats: three to five days.
Unopened packages of hot dogs and lunch meat can be kept for two weeks. Once those packages are opened, only keep hot dogs for a week and luncheon meat for three to five days.
Lean or fatty fish and shellfish can only be refrigerated for one to two days before needing to toss. According to USDA guidelines, youcankeep canned food for two to five years, whether it’s fish, poultry, pork, or beef.
Commercially canned food is placed in a sterile, vacuum-sealed container and heat processed at 250 °F (121 °C). This process kills microorganisms, halts enzymes from forming, and prevents new bacteria from entering the stored food.
It might be a sign of C. botulinum, a bacterium that can cause a deadly form of food poisoning. That means keeping canned food somewhere that’s cool, dry, and dark, ideally below 85 °F (29 °C) and no higher than 100 °F (38 °C).
According to the USDA, toucan safely put your leftover canned food right into the fridge. In order to preserve taste and flavor, it’s recommended that you refrigerate any unused portion in a separate, clean storage container.
Toucan also freeze unused canned seafood in a proper storage container for up to two months. For food safety information, call the USDA’s meat and poultry hotline at 888-MPHOTLINE (888-674-6854).
Jenny Splitter is a writer and storyteller based in Washington, D.C. She contributes science, food, and health stories to outlets like The Washington Post, New York Magazine, Mental Floss, and Slate, as well as the science communication project Scions. She performs her own true, occasionally embarrassing stories about herself on stage for audiences at the 9:30 Club, the National Gallery of Art, and the Birch mere.