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
• Cooked fish, all3–4 days in the fridge
• Shucked clams, mussels, and oysters3–10 days in the fridge
• Cooked shellfish, all3–4 days in the fridge
• Crab legs, king, dungeness, snow2–4 days in the fridge
• Shrimp, crayfish1–3 days in the fridge
• Fatty fish, bluefish, catfish, mackerel, mullet, salmon, tuna, etc.1–2 days in the fridge
• Crab meat1–3 days in the fridgefresh
• Lean fish1–2 days in the fridgecod, flounder, haddock, halibut, sole, etc.
• Fresh whole lobster1 day in the fridgelive
• Scallops1–3 days in the fridge
• Squid1–3 days in the fridge
• Live clams, mussels, crab, and oysters1–2 days in the fridge

How this list is ordered

16 foods in this category have a page here, ranked by the figure each row prints: how long it keeps outside the freezer. Fish leads at 6 months in the freezer and 8 foods share the bottom at 1–2 days in the fridge, a spread of 180 times across one shelf.

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. Whether a given window is a safety limit or a quality window is stated on the page that prints it.