Fish, shrimp, shellfish, freshwater prawns, and lobsters are easily damaged foods (rotten) this is because the micron of decay or pathogen grows very quickly. Therefore seafood should be processed or stored at the right temperature so that microbes or pathogens do not grow.
Mikobra or pathogen can grow very easily at a temperature of 5 to 60 degrees Celsius, so try seafood not exposed to the temperature the in the long-term. If you want to save seafood there should make sure whether the seafood is still good quality. To be able to obtain good quality, then store good quality seafood and immediately chill or freeze. Do not freeze seafood that is of poor quality or almost damaged. The low quality frozen seafood will soon become damaged (rotten) when the ice is melted or when the product is processed.
1. Storage At Cold Temperature
This storage is done in a refrigerator or refrigerated displays. If when you buy fresh seafood and in cold conditions (not frozen) then you can store seafood in the refrigerator. Duration of storage in the refrigerator is 1 day to 2 days only with a temperature, not more than 5 degrees Celsius. To keep the seafood temperature stable never fill the refrigerator fully. Store seafood in container/packing food that is clean, not leaking and tightly closed. Never store food in an open container because it will lead to contamination with other foods.
2. Storage At Frozen Temperature
This storage is done in the Freezer. Seafood stored inside is a frozen seafood when you buy it. Seafood you can store up to 3 months to 6 months in the freezer with the ideal temperature used is -18 degrees Celsius. When storing seafood in a freezer, never use an open container store in a clean, closed and non-leaking container. Save seafood in open containers will result in the drying/dehydration on the surface or more often called freezer burn. Seafood that experienced freezer burn will experience the color change on the surface, the flavor deviation and texture changes to dry.