Safely Storing Fresh Seafood
To store fresh seafood that you've bought for sushi, you must follow some storage guidelines. All fresh seafood needs to be stored chilled — either in a refrigerator, freezer, or container of ice — to keep it tasty and safe for you to eat:
When you get your raw fish home, here’s what do to:
Immediately put the fish in the coldest part of your refrigerator (usually the bottom portion) until you serve it. Don’t stack anything on top of the fish.
Handle the fish as little and as gently as possible to prevent smashing or bruising the flesh.
Quickly rinse blocks of fish and fillets in a bowl of lightly salted cold water (2 teaspoons salt to 5 cups ice cold water) just before preparing it to eat. Pat it dry with paper towels.
These tips can keep shellfish safe until serving time:
As soon as you get live or shucked shellfish home, refrigerate them until just before you prepare them.
Live shellfish need air. Keep them in the refrigerator in a open dish or bowl covered with damp paper towels. It’s best to eat shellfish the day they’re purchased.
Scrub oysters, clams, and mussels just before preparing to eat them, until their shells are clean. Mussels often have filament, called a beard, hanging out. Pull it off.
If any mussels, clams, or oysters fail to shut when tapped, they’re dead, so throw them out. Similarly, if any shells are still closed after you cook them, throw them out.
Shucked scallops that you plan to eat raw should be eaten the day they’re purchased.