24 seafood items with published storage times, 2 of them with a specific after-opening window.
| Item | After opening | Unopened / other | Store at |
|---|---|---|---|
| Caviar (fresh, in jar) | 2 days | 1–4 weeks | Refrigerate at 40°F (4°C) or below |
| Cooked fish (all) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Cooked shellfish (all) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Crab legs (king, dungeness, snow) | — | 2–4 days | Refrigerate at 40°F (4°C) or below |
| Crab meat (fresh) | — | 1–3 days | Refrigerate at 40°F (4°C) or below |
| Crab meat (pasteurized) | 3–5 days | 10–12 months | Refrigerate at 40°F (4°C) or below |
| Fatty fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Fish (cold smoked, air pack) | — | 14–30 days | Refrigerate at 40°F (4°C) or below |
| Fish (cold smoked, vacuum pack) | — | 21–30 days | Refrigerate at 40°F (4°C) or below |
| Fish (hot smoked, air pack) | — | 14–45 days | Refrigerate at 40°F (4°C) or below |
| Fish (hot smoked, vacuum pack) | — | 14–45 days | Refrigerate at 40°F (4°C) or below |
| Fresh clams, mussels, oysters | — | 5–10 days | Refrigerate at 40°F (4°C) or below |
| Fresh lobster tails (cooked) | — | 2–3 days | Refrigerate at 40°F (4°C) or below |
| Fresh whole lobster (frozen) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Fresh whole lobster (live) | — | 1 day | Refrigerate at 40°F (4°C) or below |
| Herring (glass packed, in wine sauce) | — | 4–6 months | Refrigerate at 40°F (4°C) or below |
| Lean fish (cod, flounder, haddock, halibut, sole, etc.) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Lean fish (pollock, ocean perch, rockfish, sea trout.) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Live clams, mussels, crab, and oysters | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Scallops | — | 1–3 days | Refrigerate at 40°F (4°C) or below |
| Shrimp, crayfish | — | 1–3 days | Refrigerate at 40°F (4°C) or below |
| Shucked clams, mussels, and oysters | — | 3–10 days | Refrigerate at 40°F (4°C) or below |
| Squid | — | 1–3 days | Refrigerate at 40°F (4°C) or below |
| Surimi seafood | — | Until the package use-by date | Refrigerate at 40°F (4°C) or below |