Keep it Fresh and Flavorful!
So that your seafood stays as fresh as the day you bought it, handle and store seafood according to these guidelines.
- Use within 1-2 days.
- Store fresh fish in the upper section of the refrigerator or in the meat keeper at 32°F.
- Place dry, dressed fish in a dish, then wrap loosely with foil or cling wrap.
- Keep shellfish on ice in the refrigerator.
- Frozen seafood can keep for up to six months at 0°F.
- Store in the original wrapper.
- Thaw frozen seafood in the refrigerator or in the microwave or place it in an airtight bag and immerse it in cold water. Change the water every 20 minutes or so.
- Use immediately after thawing — do not thaw and refreeze.
- Refrigerate immediately after cooking.
- Place in a covered container and wrap in foil.
- Store no longer than three days in the refrigerator or three months in the freezer.
Keep it Safe!
When you’re ready to cook your seafood, use these tips for safe handling and preparation.
- Wash your hands thoroughly with hot, soapy water before and after handling raw seafood.
- Do not reuse dishcloths or sponges that you’ve used to clean raw seafood.
- Wash counters, utensils, plates, cutting boards, and other surfaces touched by raw seafood with hot, soapy water before using them again for other foods.
- Raw or cooked seafood should not be left out of the refrigerator for more than two hours unless thoroughly iced. That includes preparation and time on the table!
- Before cooking, rinse seafood under cold water to remove surface bacteria.
- Always marinate fish and shellfish in the refrigerator — never at room temperature.
- Discard marinade after use. If you want to use it as a sauce, boil before serving.
Seafood Safety: Top Priority at Giant Eagle
You can select Giant Eagle seafood with confidence. We are Hazard Analysis Critical Control Points (HACCP) certified, meaning our seafood passes every quality checkpoint "from the time it is caught to the time it is bought." When you see the HACCP seal, you know you are getting the highest quality seafood available.
- HACCP predicts food safety risks and prevents problems before they happen.
- HACCP checks product quality at every level of handling, from catch to kitchen.
The HACCP program is certified by the U.S. Department of Commerce.