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HOW TO KEEP FRESH SEAFOOD SAFE WHILE TRANSPORTING IT LONG DISTANCE.

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Many people want to buy seafood to take home or send to loved ones when visiting any coastal city, but they are afraid of traveling long distances and improperly storing it, which will cause seafood to spoil and lose its taste. Don’t worry, this Indochinapost’s article will teach you how to keep seafood fresh for as long as possible, allowing you to bring it home as a gift or prepare food for the family.

Contents

STORING METHODS FOR SEAFOOD WHEN IT IS SHIPPED A LONG DISTANCE

Crab preservation through ventilation
Heat shock preservation of shrimp and crabs
Anesthesia is used to preserve fish.
NOTE:
Select fresh seafood to take home.
Time in storage
Purchase seafood from reputable seafood granaries.

STORING METHODS FOR SEAFOOD WHEN IT IS SHIPPED A LONG DISTANCE

Because each type of seafood has unique characteristics, the preservation method is also unique. You will keep the freshness of seafood for as long as possible if you know how to store fresh seafood suitable for each type.
You can refer to the following three common preservation methods for the three most popular types of seafood:
The method for preserving long-lived seafood, such as crabs, is relatively simple:
Simply place the crabs in the foam box and poke holes for ventilation. Then, take a damp towel, wring it out, and place it on top to keep it moist. With this method of preservation, you can transport crabs within 12 hours without worrying about broken crabs.

Heat shock preservation of shrimp and crabs

You can use the heat shock method to transport crab and shrimp.
The “heat shock” method entails abruptly immersing shrimp and crabs in cold water, causing them to hibernate, then placing them in a plastic bag, pumping oxygen into it, tying and arranging each bag in a styrofoam box, and gluing it. When you arrive, simply place the shrimp and crabs in normal temperature water.
This method is frequently used to transport live shrimp or to ship goods by plane.
Heat shock is the best method for preserving shrimps and crabs.

Anesthesia is used to store fish.

You buy seafood anesthetic, dilute it with water, and immerse the fish in it to allow the drug to gradually absorb and anesthetize the fish. After that, you pack and ship.
Please select a food fish anesthetic to avoid confusion with aquarium fish.
Choose to purchase standard drugs from reputable sources rather than using market drugs. To keep fish alive, use food fish anesthetic.
NOTES:
SELECT FRESH SEAFOOD TO BRING WITH YOU.
If you want to keep your seafood fresh while traveling long distances, pack fresh seafood to take with you. The easier it is to preserve and perish fresh seafood.
When purchasing, you should also consider when: for example, because squids are difficult to catch on dark days, most boats do not go squid fishing during this time, so squid caught during this time is not the freshest.
Similarly, avoid buying crabs, crabs, and mantis shrimp on full moon days because this seafood is covered and not delicious.

YOU CAN REFER TO SOME TIPS FOR CHOOSING FRESH SEAFOOD

Fish: Choose a fish that is still swimming, alive, and has clear eyes. The gills are bright red rather than black. If the fish dies, select the bright eyes and gently press the body to see the fish return to its original shape.
Squid: Select a large, firm, thick fish in which the ink bag is still intact and not broken, and the characteristic brown film that surrounds the squid’s skin is still present.

Shrimp: Depending on the type, lobsters prefer those that are still fresh, with a greener, clearer, and more gleaming shell. Shallot shrimp should prefer children who are still jumping and have white, pink, or blue eyes. Choose fish that has a fishy odor in particular because it will be very spoiled.
Crab: Check the claws of the crab; if they are still succulent, the crab is spongy and not tasty. If you choose a child with legs and claws, keep in mind that the spines on the claws and shells are still sharp. The crab chooses the one with the red bib, and the one with shrunken legs is the fresh crab. Choose small crabs because the meat will be more fragrant and delicious.

Clams, oysters, and snails: Select those with no off-putting odors. Scallops should select those that can still open, touch, and close their mouths. Clams, on the other hand, prefer to keep their mouths shut.

TIME FOR STORAGE

Every type of seafood has a different shelf life. If this time is allowed to pass, the seafood will no longer be delicious. Specifically:
Crabs must be processed within three days of purchase because they lose meat easily and are difficult to keep for an extended period of time.
The crab should not be left for more than a week and should be stored in a cool place, occasionally splashing water on it to keep it moist and alive for as long as possible.

Lobster if kept in a styrofoam box and covered with wet seaweed, the shrimp can live for 3 days. Unprocessed shrimp keep refrigerated for 2-3 days and if processed, refrigerate for 3-4 days.

Clams, oysters, snails can be preserved for 24 hours if kept in the refrigerator, frozen, they can be kept for about 2 weeks.

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