WebSep 24, 2024 · 1. Drying. The principle of the drying preservation method is to remove water from the food and lower the water activity level. The method has proven to be effective in extending the shelf life of fish. There are three types of drying are used for fish preservation sun drying, vacuum drying, and freeze-drying. 2. WebOct 17, 2024 · Raw fish and shellfish should be kept in the refrigerator (40 °F/4.4 °C or less) only 1 or 2 days before cooking or freezing. After cooking, store seafood in the refrigerator 3 to 4 days. Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage.
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