Not surprisingly, seafood should not be treated in the same way as meats and poultry. In order to keep seafood fresh one must place special emphasis on the safe and careful handling of it. You can also purchage seafood online.

Fish and crustaceans live in very humid, often very cold, sometimes slightly above zero environments. Therefore, with careful work, fresh seafood should be stored in very cold and humid temperatures. Improper storage or handling can cause major damage to seafood.

Improper handling of fresh fish can cause bruising and damage to blood vessels. Crushed fish has a strong "fishy" smell and taste and the rapid oxidation process causes the fish to go rancid.

To keep seafood fresh, it is best to put it in the freezer immediately after purchase.

Try to get as close as possible to minus 20 degrees Fahrenheit. This way it remains in optimal condition for up to six months.

Fish should be thawed in the refrigerator overnight to minimize moisture loss. One kilogram packages must be thawed within twenty-four hours.

Bacteria on the surface of seafood begin to multiply rapidly when thawed with warm water or at room temperature, preferably cold water. A microwave can also be used for defrosting. However, be careful not to start the cooking process. Always use the microwave on the lowest setting.

The shelf life of seafood varies depending on the type and type of handling and storage.