Raw Salmon or Tuna vs Shrimp Storage
The fatty-fish row includes salmon, tuna and mackerel. Shrimp and crayfish are crustaceans listed under a different shellfish reference.
United States · FoodSafety.gov condition comparison
| Food and condition | Refrigerator · 40°F / 4°C or colder | Freezer · 0°F / −18°C or colder (quality only) |
|---|---|---|
| Fatty fish — salmon, tuna, mackerelFresh fatty fin fish | 1–3 days | 2–3 months |
| Shrimp or crayfishShrimp or crayfish | 3–5 days | 6–18 months |
Choose the correct food state
Keep both as refrigerated seafood and avoid assuming their storage limits are identical because they were purchased from the same seafood counter.
Understand the freezer guidance
Their freezer-quality periods differ widely. Time in the freezer does not tell you whether thawed seafood was handled safely.
Calculate from the right starting point
Open the exact food entry above to find the interactive calendar. Use the day the item was prepared, opened or refrigerated, as appropriate. Confirm timely cooling and continuous cold storage before calculating. A date does not determine whether food is safe.
Food safety: A calculation cannot verify temperatures, handling, spoilage or product recalls. Follow a shorter package use-by instruction and discard food after unsafe time at room temperature. Freezer periods concern quality only.
Evidence: FoodSafety.gov Cold Food Storage Chart ↗, last reviewed 19 September 2023. How these comparisons are prepared.