Safe Seafood Handling Tips

Here at The Local Catch, we take quality and freshness seriously! All of our seafood is fresh and untreated, and we have strict time and temperatures controls at our processing facility, and at the markets, to ensure you receive the freshest seafood possible.

Once the purchase is made, it is our customer's job to keep it cold and fresh until consumed, especially during the summer months. We supply each customer with as much ice as needed. Here you can learn how to ensure its quality once the fish is in your hands, so you can enjoy the safest, freshest, and most delicious fish possible!

To Prepare Fish From The Local Catch:

  • Remove fish from bag, wash, pat dry with paper towels, then cook!

Keep it Cold:

  • Store seafood in coldest part of fridge, closest to 32°F.
  • Many home fridges are set to 40°F or higher, so it’s a good idea to put your seafood on ice as well.
  • Keep fish in bag or air tight container then place on ice in a pan; drain pan, add more ice as necessary.


  • Mussels, clams, and oysters that are live in shells should be put in a dry, pan lightly covered—not sealed, and refrigerated.
  • Never put live shellfish in fresh water or in an air-tight container; they could suffocate and die.
  • Store fresh scallops and squid in bag or airtight container and refrigerate on ice.

Freezing – If you won’t be eating your Local Catch in the next few days:

  • Freeze! Our fish is brought to you in freezer safe bags.
  • Otherwise, wrap fish tightly in moisture-proof bags or in plastic wrap and aluminum foil  and store in freezer.
  • Shucked shellfish can be placed in a sealed container and frozen.

Thawing or “Slacking”:

  • It’s best to thaw frozen seafood in fridge overnight.
  • If you’re in a rush, you can immerse frozen seafood in cold water for a short time in the sealed plastic bag provided.

Keep it Moving:

  • In general, use fish quickly—within two days of purchase.
  • 10 days for oysters in the shell.
  • 2-3 days for fresh squid.
  • 2-3 days for mussels and clams in the shell (live).
  • 2-3 days for scallops.
  • Live lobsters and crabs should be cooked the same day of purchase but, if kept cold, damp and alive, can be stored for 2-3 days.

Keep it Clean:

  • Your hands, your work area, your utensils!
  • Keep raw seafood away from other raw or cooked foods to prevent cross-contamination.
  • Use cutting boards that are easy to clean: plastic, acrylic, or rubber. Avoid wooden cutting boards for seafood; they are porous and difficult to clean thoroughly.