How should seafood be handled and stored to prevent spoilage?

Handling and storing seafood properly is crucial to prevent spoilage and ensure food safety. Keeping seafood fresh on ice or refrigerated is the best practice. This method maintains seafood at a safe temperature, typically below 40°F (4°C), which slows down the growth of harmful bacteria and preserves the quality of the seafood.

When seafood is stored on ice, the melting ice helps to keep it at the appropriate temperature, while also allowing for any excess moisture to drain away, further reducing the risk of spoilage. If seafood is kept refrigerated, it should be used within a couple of days for optimal quality.

While freezing seafood can extend its shelf life, it is not always advisable to freeze seafood indefinitely as it can negatively impact the flavor and texture over time. Cooking immediately after purchase is also a good practice but may not always be feasible and doesn't specifically address long-term storage. Keeping seafood properly chilled is essential for maintaining its freshness and safety before preparation and consumption.