Seafood has two pages so far: salmon, raw and smoked, and cooked shrimp, with its raw and frozen forms. Raw and cooked seafood are kept apart because the official charts give them different fridge and freezer times. Each page puts the USDA FoodKeeper entry next to the FDA guide to selecting and serving seafood safely, and next to the FDA storage chart or the University of Illinois Extension freezer chart where they cover the food; the salmon page also uses the National Center for Home Food Preservation and the NDSU Extension food storage guide. Each number shows its source and the date we checked it. When two sources give different numbers for the same cell, both are shown and the stricter one comes first. Freezer times are quality times. A cell that no official source covers says Not stated, and nothing on these pages is estimated.

Foods in this category

• SalmonRaw: 1-2 days in the fridge and 2-3 months in the freezer for best quality. FoodKeeper
• Cooked shrimpCooked: 3-4 days in the fridge and 1-3 months in the freezer for best quality. FoodKeeper FoodKeeper