Always store seafood in the coldest part of the refrigerator, ideally at a temperature between 32-38°F.
If you plan to consume the seafood within 2 days, store it in an airtight container or wrapped tightly in plastic wrap.
For longer storage, freeze seafood in airtight containers or freezer bags, removing as much air as possible.
Label and date the containers or bags before placing them in the freezer.
Thaw frozen seafood in the refrigerator overnight or under cold running water.
Avoid refreezing thawed seafood, as this can affect its texture and flavor.