Stir, Laugh, Repeat: How Long Can You Keep It?

Saturday, April 14, 2012

How Long Can You Keep It? - Fish and Seafood

Lean Fish - Fillets/Steaks:
Cod, Sole, Halibut, Orange Roughy, Flounder - refrigerate 1 - 2 days - freeze 6 months
Fatty Fish - Fillets/Steaks:
Catfish, Perch, Salmon, Whitefish - refrigerate 1 - 2 days - freeze 2 - 3 months
Crab, Cooked - refrigerate 1 - 2 days - freeze 3 months
Scallops/Shrimp:
Uncooked - refrigerate 1 - 2 days - freeze 3 - 6 months
Cooked - refrigerate 3 - 4 days - freeze 3 months
Leftover, Cooked Seafood - refrigerate 3 - 4 days - freeze 3 - 6 months

Refrigerator - 34 - 40 degrees
Freezer - 0 degrees

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Martha A. Cheves

I'm from Georgia, moved to North Carolina by way of Florida. I've been in Charlotte for 14 years and love it. The recipes in my book Stir, Laugh, Repeat are all tested by "Food Testers" of which I now have 24. They try a dish and rate it from 1-10 with only those scoring at least an 8 making the book. My website is a holding place for my 2nd book Stir, Laugh, Repeat... Again. Please visit my site to find new recipes and tips. All recipes are easy, using common ingredients and according to my testers, great! When I wrote my introduction about a year ago and a lot has happened since then. I now have 5 blog sites that keep me pretty busy. Two of my sites are dedicated to nothing but recipes. Martha's Recipe Cabinet holds recipes that will be included in one of my upcoming cookbooks. Martha's Kitchen Korner consists of recipes that are good but still need just a bit of work. On A Book and A Dish you will find my book reviews and the author's favorite recipe. Stir, Laugh, Repeat holds reviews written about my cookbook Stir, Laugh, Repeat and the site you are now on is the "mother" site for all of these. Here you will find cooking tips, simple recipes and updates for additions to the "offspring sites." So, enjoy!