Safe Handling and Storage of Foods Part 2 (Seafood)

These short but safe time limits will help keep refrigerated foods from spoiling or becoming unsafe to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only.N/A – not advisable

Safe Handling of Foods
Food Item	Condition Upon Arrival	STORAGE Pantry	STORAGE Refrigerator 40 °F	STORAGE Freezer 0°F
Seafood
Caviar— non-pasteurized (fresh)	Refrigerator cold	N/A	6 months unopened; 2 days opened	Do not freeze
Caviar— pasteurized, vacuum package	Room temperature	Refrigerate upon arrival	1 year unopened	Do not freeze
Hors d’Oeuvres / Pastries	Frozen or refrigerator cold	N/A	3-4 days after cooking	3 months
Lobster— live	Alive in sea water	N/A	1-2 days, alive	Do not freeze
Salmon— smoked, clear vacuum package (e.g., Nova Lox)	Frozen or refrigerator cold	N/A	7 days unopened; 2 days opened	2 months
Salmon— vacuum packaged, and/or labeled “Keep Refrigerated”	Frozen or refrigerator cold	N/A	7 days unopened; 2 days opened	2 months
Salmon— smoked, heavy metallic pouch in outer cardboard container, shelf stable	Room temperature	1 year unopened	2 days opened	N/A
Frozen entrees— seafood	Frozen	N/A	2 days after thawing	1 year

For more information and other Food Handling and Preparation,  see our other sample articles plus THE OTHER  3  of this 4 part series at www.RVboomer.com  Enjoy!

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