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How long seafood last
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Caviar | 1–4 weeks (2 days once opened) | Not recommended | — |
| Crab legs | 2–4 days | 9–12 months | — |
| Crab meat | 1–3 days | 2–4 months | — |
| Fatty fish | 1–2 days | 2–3 months | — |
| Fresh clams, mussels, oysters | 5–10 days | Not recommended | — |
| Fresh lobster tails | 2–3 days | 2–4 weeks | — |
| Fresh whole lobster | 1 day | Not recommended | — |
| Herring | 4–6 months | Not recommended | — |
| Lean fish | 1–2 days | 6–8 months | — |
| Live clams, mussels, crab, and oysters | 1–2 days | 2–3 months | — |
| Scallops | 1–3 days | 6–18 months | — |
| Shucked clams, mussels, and oysters | 3–10 days | 3–4 months | — |
| Squid | 1–3 days | 6–18 months | — |
| Surimi seafood | Until the package use-by date | 9 months | — |
Keep seafood in the coldest part of the fridge and use it quickly. Thaw frozen seafood in the fridge, not on the counter.
Source: USDA FoodKeeper data. Updated 2026-10-13.