Seafood

• Fish6 months in the freezerraw but headed and gutted
• Herring, glass packed, in wine sauce4–6 months in the fridge
• Caviar, fresh, in jar2 days in the fridge once openedup to 4 weeks in the fridge
• Fresh clams, mussels, oysters5–10 days in the fridge
• Shucked clams, mussels, and oysters3–10 days in the fridge
• Cooked fish, all3–4 days in the fridge
• Cooked shellfish, all3–4 days in the fridge
• Crab legs, king, dungeness, snow2–4 days in the fridge
• Fresh lobster tails, cooked2–3 days in the fridge
• Shrimp, crayfish1–3 days in the fridge
• Crab meat1–3 days in the fridgefresh
• Squid1–3 days in the fridge
• Fatty fish, bluefish, catfish, mackerel, mullet, salmon, tuna, etc.1–2 days in the fridge
• Lean fish1–2 days in the fridgecod, flounder, haddock, halibut, sole, etc.
• Live clams, mussels, crab, and oysters1–2 days in the fridge
• Fresh whole lobster1 day in the fridgelive

How this list is ordered

16 foods in this category have a page here, ranked by the longest figure each row prints, longest first. 2 foods here share the top at up to 6 months in the freezer and Fresh whole lobster closes the order at up to 1 day in the fridge.

KeepsUntil is an independent reference built on public USDA data. It is not affiliated with, endorsed by, or connected to the U.S. Department of Agriculture or the Food and Drug Administration. Storage times are reproduced from USDA FoodKeeper as published; when in doubt, follow the FDA and USDA FSIS guidance linked on every food page.