How long can cooked seafood be stored?

My family often eats a lot of seafood, like shrimp, crab, and squid. If we don't finish it all and store it in the refrigerator, how long can cooked seafood last? (Hung, 38, Hanoi)

Answer:

The storage duration for cooked seafood in a refrigerator primarily depends on the storage temperature, the time it spends at room temperature before chilling, its exposure to air, and packaging methods. When properly cooked and refrigerated, seafood can typically be consumed within 3-4 days. This timeframe is only applicable if the food is cooled promptly and maintained at a safe temperature. Refrigerators should be kept at 4°C or lower for optimal preservation. Generally, it is best to consume the seafood as soon as possible.

A crucial factor is when the food is refrigerated. Cooked seafood should not be left on the dining table or at room temperature for an extended period. Ideally, food should be chilled within about two hours of cooking. If the ambient temperature is high, this time should be shortened, as warm conditions can promote bacterial growth.

Instead of storing a large quantity of seafood in a single container, it is advisable to divide it into smaller portions and place them in clean, shallow, airtight containers. Portioning helps the food cool down more quickly while limiting exposure to air and potential contaminants.

Before reheating, always check the food for any unusual signs. If it has a strange odor, appears slimy, changes color, or shows any other signs of spoilage, it should be discarded rather than consumed. Importantly, never taste food to determine if it is still safe to eat. Some pathogenic bacteria can be present without causing noticeable changes in the food's smell, taste, or appearance.

When reheating, ensure the entire dish is heated evenly; avoid only warming the outside while the inside remains cold. Only remove the amount of food needed for a single meal. The remaining portions should stay refrigerated, rather than taking out the entire container, leaving it at room temperature for an extended period, and then returning it to the refrigerator. Repeatedly removing and re-storing food is not an effective preservation method.