After you've made your great seafood selections at The Crab Shack, place your items into an ice-filled cooler. Leaving any fresh groceries in your car on a hot day accelerates spoilage, and may cause your perishable items to become unsafe to eat.
Place fresh seafood immediately in the refrigerator or freezer when you return home from The Crab Shack.
Fresh Seafood Stored in Your Refrigerator
If you're planning on consuming fresh seafood within a day of purchase, store in refrigerator on ice. Even within one day's time, fresh seafood can spoil when stored in your refrigerator without the extra coldness provided by ice. Refrigerator temperature should be between 32 and 38 degrees F.
Crabs and clams can be stored in your refrigerator in the paper bags used for packaging by The Crab Shack.
Do not store live shellfish in air-tight plastic bags or containers. Storing live shellfish in salt water shortens shelf life, and storing them in fresh water kills them. Keep living shellfish alive. Do not cook or eat shellfish which have died during storage.
If you've purchased frozen seafood at The Crab Shack, store items immediately in your freezer for later use. Store them in the original vapor and moisture-proof packaging. Keep frozen seafood at zero degrees F. or below until ready for use.
Many fresh items, such as salmon, halibut, cod, flounder or other fillet-type seafood can be individually wrapped in plastic wrap, then placed in a plastic container and stored in your freezer up to two seeks before use.
Some of the frozen products sold at The Crab Shack do not need to be thawed before cooking. Frozen crab cakes can be grilled, baked or pan fried right from the freezer. For other seafood, thaw in your refrigerator or under cold running water. Do not thaw frozen seafood at room temperature on your counter-top or in warm water. Thinner parts of various seafood items thaw faster than thicker parts, and the out edges may spoil before the center has thawed.
Be sure to wash your hands with soap and water before and after handling seafood of any type. To avoid cross-contamination, handle raw and live seafood separately from cooked seafood and other foods you may be serving.
Most fish is cooked when it turns white, begins to flake and reaches an internal temperature of 140 degrees F.