Poultry

Poultry follows the same basic guidelines as meat, except for the maximum storage time. Uncooked chicken, turkey or fowl can be stored in the freezer for up to nine months if broken down, and to a year if intact. For thawing, the best way to thaw is in the refrigerator or under cold tap water. It is not recommended to thaw poultry in the microwave due to salmonella growth.

Fish

Fish is a difficult item to store and still retain the freshness. If not stored properly, fish will develop that “fishy” smell which will overpower the other foods and seasonings when cooking. To properly store fish, keep it in the original wrapper and give it plenty of room in the refrigerator to allow the air to circulate freely around it. This will allow the fish to age properly without getting smelly. If you are not planning on cooking the fish within two days, wrap it tightly in moisture-proof freezer paper before storing in the freezer.

Live shellfish should be refrigerated in lightly covered containers – not airtight. Inspect all live shellfish before cooking to make sure they are not damaged or dead. Here is a little hint, if the shell is tapped with your finger, a live shellfish should close up. Discard any shellfish if they die during the storage process or if their shells crack or break.

Meat stored and thawed properly will ultimately yield the best tasting results and you will avoid the dreaded food poisoning. If you have any questions about the safety of meat after storage, discard the meat and get something fresh. Be sure to check the guidelines for other storage and thawing techniques listed on the USDA website and enjoy the best meat you have ever tasted.