Can Seafood Go Bad : What You MUST Know

You might have found yourself wondering, “How long can seafood last before it goes bad”? or ’Is it safe to eat seafood that”s been in the fridge for a couple of days”? These are important questions to ask because seafood that isn’t stored or handled properly can spoil quickly, and spoiled seafood can lead to foodborne illnesses, which are no joke. So, let’s dive deep into the details of how seafood can go bad, how to tell if it’s spoiled, and how to ensure your seafood stays as fresh as possible.

Can Seafood Go Bad?

Absolutely! Seafood, like all perishable food, can go bad. In fact, seafood is more prone to spoiling than most other types of meat because it contains high levels of moisture and delicate proteins, which bacteria love. Several factors contribute to the rapid spoilage of seafood:

• Bacteria growth: Fish and shellfish are excellent breeding grounds for bacteria, such as Vibrio, Salmonella, and Listeria. When seafood is exposed to temperatures above the safe zone, bacteria multiply quickly.
• Enzyme activity: Even in a controlled environment, enzymes in seafood can cause it to degrade. These enzymes break down proteins and fats in the meat, making it mushy and off-putting in smell and texture.
• Oxidation: Fish, especially fatty varieties like salmon, can oxidize when exposed to air, causing it to develop an unpleasant “fishy” odor. This is a sign of spoilage.

While seafood can go bad faster than other meats, proper handling and storage can help slow down the process and keep your fish and shellfish fresh for as long as possible.

Shelf Life For Seafood

Knowing the shelf life of different types of seafood can help you determine how long to keep it in your fridge or freezer. Fresh seafood should be eaten as soon as possible, but it can typically last:

• Fresh Fish (Whole or Fillets): 1-2 days in the fridge at 32°F to 38°F (0°C to 3°C).
• Fresh Shellfish (Oysters, Mussels, Clams): 1-2 days in the fridge; they should remain alive until cooked. If they don’t close when tapped, they are no longer safe to eat.
• Fresh Shrimp: 1-2 days in the fridge.
• Fresh Lobster: 1-2 days in the fridge. Lobsters should be kept in breathable bags or containers.
• Smoked Fish: 1 week in the fridge, up to 3 months in the freezer.
• Frozen Fish and Shellfish: 6 months to 1 year in the freezer for best quality. Freezing seafood extends its shelf life significantly but can impact texture and flavor over time.
• Canned Seafood: Unopened cans can last for years in the pantry. Once opened, refrigerate and consume within 2-3 days.

The rule of thumb is that fresher seafood should be eaten sooner, while frozen or canned seafood offers more flexibility.

Common Signs Of Spoilage

Spoiled seafood doesn’t always scream ’I”m bad”! but there are several telltale signs to look out for:

• Smell: The smell is the most obvious clue that seafood is no longer fresh. Fresh seafood has a mild ocean-like aroma, but as it spoils, it will develop a strong, pungent odor. If it smells sour, rancid, or ’fishy’ (and not in the fresh, salty way), it’s a sign it’s gone bad.
• Color: Fresh fish should have bright, clear eyes, shiny skin, and vibrant flesh. If the flesh turns dull, discolored (yellowish or grey), or starts to develop brown spots, it’s no longer fresh. Shellfish like oysters or clams should have tightly closed shells; if they are open, give them a tap, and if they don’t close, they’re no longer alive and should be discarded.
• Texture: The texture of seafood should be firm and elastic. If you press down on it and the flesh doesn’t bounce back, or if it feels slimy or sticky to the touch, it’s likely spoiled. Fish fillets should feel smooth to the touch, not mushy or overly soft.
• Liquid: Fish tends to release moisture as it sits. If the seafood is sitting in an unusual amount of liquid or the liquid is cloudy or has a bad smell, it’s time to toss it out.
• Shellfish Movement: If you’re dealing with live shellfish (like clams, mussels, or oysters), their shells should be closed. If a shellfish’s shell is cracked or open, and it doesn’t snap shut when tapped, discard it immediately. This is a clear sign it’s no longer alive.

How To Store Seafood?

Proper storage is key to keeping your seafood fresh for as long as possible. Follow these tips for different types of seafood:

Fresh Fish And Shellfish

• Refrigeration: Always store seafood in the coldest part of the fridge. If possible, keep it in a container surrounded by ice (and drain any excess water from the ice to prevent the seafood from sitting in water).
• Wrap It Well: To prevent exposure to air and reduce the risk of contamination, wrap fresh fish and shellfish in plastic wrap or place them in a vacuum-sealed bag before refrigerating.
• Use Within a Day or Two: Fresh seafood should be cooked and eaten within 1-2 days. If you’re not planning to use it in that time, freezing is your best option.

Frozen Seafood

• Freezing: For seafood you won’t be using immediately, freezing is a great option. Ensure the seafood is tightly wrapped in plastic wrap or placed in airtight bags or containers to prevent freezer burn.
• Thaw Properly: Never thaw seafood at room temperature. The safest method is to thaw it in the refrigerator overnight or by placing it under cold running water. Only defrost seafood once and avoid refreezing.

Canned Seafood

• Storage: Canned seafood can be stored in your pantry for extended periods. Once opened, store it in an airtight container in the fridge and consume it within a couple of days.

Expert Tips

• Don’t Trust the ’Sell By’ Date: The sell-by or use-by date is a guideline, not a guarantee of freshness. Always inspect seafood yourself for signs of spoilage before deciding whether it’s still good to eat.
• Avoid Room Temperature: Never leave seafood out at room temperature for more than two hours (or one hour if the temperature is above 90°F/32°C). Bacteria grow quickly at temperatures above 40°F (4°C), so always refrigerate or freeze seafood promptly after purchase.
• Use Ice Packs During Transport: If you’re traveling a long distance to get your seafood home, use ice packs or coolers to maintain a safe temperature. It’s better to over-chill than to risk seafood warming up.
• Don’t Rinse Until Ready to Use: Rinsing seafood before storing it can introduce moisture, which accelerates spoilage. Rinse it only right before cooking.
• Properly Label Frozen Seafood: Labeling frozen seafood with the date you froze it helps you keep track of how long it’s been in the freezer. This ensures you use it within the recommended time frame for the best quality.

FAQs

Can Seafood Go Bad If Left Out At Room Temperature?

Yes, seafood can go bad if left out at room temperature for more than 2 hours. Bacteria grow rapidly at temperatures between 40°F (4°C) and 140°F (60°C), leading to potential foodborne illnesses.

How Long Can Seafood Stay Fresh In The Fridge?

Fresh seafood typically lasts 1-2 days in the refrigerator. It should be kept at a temperature of 32°F (0°C) and stored in a sealed container or on a bed of ice for maximum freshness.

How Can You Tell If Seafood Has Gone Bad?

Signs that seafood has gone bad include a sour or ammonia-like odor, slimy texture, discoloration (such as grayish or dull fish), and any visible mold or off-putting appearance.

Can Seafood Go Bad After Being Frozen?

While freezing seafood can extend its shelf life, it can still go bad if it was not properly handled before freezing. If thawed improperly, seafood may develop freezer burn or spoilage due to bacterial contamination.

How Long Can Seafood Last In The Freezer?

Frozen seafood can last anywhere from 3 to 6 months, depending on the type. Fatty fish, like salmon, tends to last around 3 months, while lean fish can last closer to 6 months when stored properly.

Is Seafood Still Safe To Eat If It Smells Fishy?

A ’fishy’ smell is normal in fresh seafood, but if the odor is particularly strong or sour, it could indicate that the seafood has started to spoil and should be discarded.

Can Seafood Go Bad If It Is Vacuum-sealed?

Vacuum-sealing can help extend the shelf life of seafood by preventing exposure to air, which slows down spoilage. However, if the seafood is not kept at the proper temperature or if the seal is compromised, it can still spoil.

Can You Eat Seafood After The Sell-by Date?

While the sell-by date can give a general idea of freshness, seafood may still be safe to eat for a day or two beyond that date, provided it has been stored properly and shows no signs of spoilage.

Can You Eat Seafood That Has Turned Slightly Brown?

Slight browning may not necessarily indicate spoilage, but it can affect the flavor and texture. If the browning is extensive or accompanied by a bad smell, the seafood should be discarded.

What Is The Best Way To Store Seafood To Prevent It From Going Bad?

The best way to store seafood is by keeping it in the coldest part of your refrigerator, ideally in a shallow pan with ice beneath it, or in a vacuum-sealed bag. For longer storage, freezing seafood is the most effective method.