The best temperature to store seafood
The optimal range for storing and/or transporting fresh seafood is between -1℃ and +5℃. The rate of deterioration compounds as the product temperature increases. For example, seafood stored at 4℃ deteriorates twice as fast as seafood stored at 0℃, while at 10℃ seafood deteriorates four times as fast as the same seafood stored at 0℃.
Therefore, even when keeping seafood at 4℃, which is within the recommended range, it will still spoil twice as fast as it will at 0℃. Cooked king prawns will stay in peak condition for four days at 0℃, only two days at 4℃ and just one day at 10℃. Put simply, the warmer the product, the shorter the shelf life.
- Fresh or wet seafood should be stored at -1℃ to +5℃.
- Frozen seafood should be stored at -25℃ or below.
- Seafood stored at 0℃ can last up to 12 days.
- Seafood stored at 4℃ can last up to six days.
- Seafood stored at 10℃ can last up to three days.
In simple terms, keep your seafood as cold as possible for it to last if possible. If you suspect your seafood is spoiled, don’t take the risk of getting food poisoning. Better to throw it out and buy fresh or eat something else entirely.
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