At Adkabolina, we pride ourselves on delivering premium, fresh, and sustainably sourced seafood, including smoked herring, fresh fish, shrimp, lobster, and more. To ensure that you enjoy the best quality and flavor, proper storage is essential. Here’s a detailed guide on how to store each of our product categories to maintain maximum freshness, flavor, and texture.
1. Fresh Fish (Sea Bass, Bream, Mullet, Tilapia, Sole, etc.)
Key Tips for Storing Fresh Fish:
- In the Fridge:
- Fresh fish should be consumed within 1-2 days after purchase for the best taste.
- Store it in the coldest part of the fridge (around 0°C to 2°C).
- How to Store: Place the fish in an airtight container or wrap it tightly in plastic wrap, then place it in a shallow dish filled with crushed ice. Change the ice daily to keep the fish cold and fresh.
- In the Freezer:
- To keep fresh fish for longer, freeze it immediately if you don’t plan on using it within 1-2 days.
- How to Store: Wrap the fish in plastic wrap, followed by a layer of aluminum foil or place it in a vacuum-sealed bag. Label the fish with the date before freezing.
- Shelf Life: Frozen fish can stay fresh for up to 2-3 months when stored at -18°C or below. Ensure no air enters the package to prevent freezer burn.
2. Smoked Herring & Smoked Salmon
Smoked products like herring and salmon have a longer shelf life than fresh fish but still require proper storage for maximum flavor.
In the Fridge:
- Store unopened vacuum-sealed smoked fish in the fridge for up to 2-3 weeks.
- Once opened, smoked fish should be tightly wrapped in plastic wrap or stored in an airtight container and consumed within 5-7 days.
In the Freezer:
- If you need to store smoked fish longer, freeze it.
- How to Store: Wrap the smoked fish tightly in plastic wrap or use a vacuum-sealed bag to avoid exposure to air.
- Shelf Life: Smoked fish can be stored in the freezer for up to 3 months without losing quality.
Tip: Always thaw smoked fish in the refrigerator rather than at room temperature to maintain texture and safety.
3. Salted Sardine & Salted Mullet
Salted fish products are preserved with salt, giving them a longer shelf life. However, they still need proper care to maintain their quality.
In the Fridge:
- Salted fish should be kept in its original packaging or in an airtight container in the refrigerator.
- Shelf Life: Salted fish can last up to 6 months in the fridge, thanks to the preserving properties of salt.
In the Freezer:
- For even longer storage, salted fish can be frozen. This is particularly useful if you’ve desalted the fish and don’t plan to use it right away.
- How to Store: Ensure the fish is tightly wrapped in plastic wrap and placed in a freezer-safe bag to prevent moisture loss.
- Shelf Life: Frozen salted fish can last up to 12 months.
Tip: Always soak salted fish in water or milk before cooking to remove excess salt and improve texture.
4. Shrimp (Peeled, Tiger Shrimp, etc.)
Shrimp can spoil quickly if not stored properly, so it’s essential to refrigerate or freeze them promptly.
In the Fridge:
- Fresh shrimp should be consumed within 1-2 days.
- How to Store: Store shrimp in an airtight container with crushed ice. Change the ice daily to keep it at its freshest.
In the Freezer:
- If you need to store shrimp for longer periods, freezing is the best option.
- How to Store: Peel the shrimp (if not already peeled), pat them dry, and place them in a single layer on a baking sheet. Once frozen, transfer the shrimp into a freezer-safe bag or vacuum-sealed container.
- Shelf Life: Shrimp can last up to 6 months in the freezer.
Tip: To thaw frozen shrimp, place them in the refrigerator overnight or under cold running water for faster defrosting. Avoid thawing at room temperature.
5. Lobster Tails & Full Shell Mussels
For premium shellfish like lobster and mussels, proper storage ensures that the natural sweetness and tenderness are preserved.
Lobster Tails:
- In the Fridge: Keep lobster tails in their original packaging in the coldest part of the fridge and use them within 1-2 days.
- In the Freezer: If you’re not cooking them right away, freeze lobster tails in airtight packaging. Wrap them tightly in plastic wrap and place them in a freezer-safe bag.
- Shelf Life: Frozen lobster tails can last up to 6 months.
Full Shell Mussels:
- In the Fridge: Keep mussels in a breathable container (never airtight). Store them on a bed of ice in the fridge and use them within 2-3 days.
- In the Freezer: Mussels can be frozen, but it’s best to freeze them after cooking.
- Shelf Life: Frozen cooked mussels can last up to 3 months.
Tip: Always check that mussels are alive before cooking. If the shell is open, tap it lightly – it should close. Discard any mussels that don’t respond.
6. Squid & Calamari
Squid and calamari are delicate and should be stored properly to maintain their texture and flavor.
In the Fridge:
- Store fresh squid in the fridge for up to 1-2 days.
- How to Store: Place the squid in an airtight container or wrap it in plastic wrap, then place it on a bed of ice.
In the Freezer:
- If you’re not cooking it right away, freeze the squid to maintain its freshness.
- How to Store: Clean the squid, pat it dry, and place it in a freezer-safe bag or container.
- Shelf Life: Frozen squid can last for up to 6 months.
Tip: Thaw squid in the refrigerator overnight for the best texture when cooking.
General Freezing and Thawing Tips for All Seafood:
- Freezing: Always store seafood in airtight packaging or vacuum-sealed bags to prevent freezer burn and preserve moisture.
- Thawing: Thaw seafood in the refrigerator for the best results. Never thaw seafood at room temperature, as this can promote bacterial growth.
By following these simple but essential storage tips, you can ensure that your Adkabolina seafood products stay fresh, flavorful, and safe to eat, allowing you to enjoy the highest quality seafood every time.
