How to Keep Meat and Seafood Fresh in the Fridge

How to Keep Meat and Seafood Fresh in the Fridge

When it comes to cooking delicious meals at home, freshness is everything—especially for meat and seafood. But keeping these ingredients fresh isn’t just about taste, it’s also about food safety. Whether you’re stocking up for the week or saving your market haul for a special dinner, here’s a practical guide to storing meat and seafood properly in your fridge.

Storing Meat the Right Way

Fresh meat is highly perishable, so correct storage makes all the difference.

1. Keep It Cold and Consistent

  • Your fridge should be at 0–4°C (32–40°F).

  • Avoid frequent temperature changes (like leaving the fridge door open too long).

2. Store on the Lowest Shelf

  • Place meat on a tray or plate at the bottom shelf of your fridge. This prevents juices from dripping onto other foods and causing contamination.

3. Packaging Matters

  • If you’ll cook within 2–3 days, keep meat in its original packaging but place it inside a leak-proof container.

  • For longer storage, re-wrap in cling wrap or butcher paper, then seal inside an airtight bag or container.

4. Know the Shelf Life

  • Pork, beef, lamb: 3–5 days in the fridge

  • Ground meat: 1–2 days

  • Cooked leftovers: up to 4 days

Keeping Seafood Fresh

Seafood spoils faster than meat, so extra care is needed.

1. Store on Ice

  • Place fish and shellfish in a shallow pan filled with crushed ice, then cover loosely with plastic wrap. Replenish the ice daily.

  • This mimics market conditions and keeps seafood at its freshest.

2. Wrap Properly

  • Wrap fish fillets or shellfish in moist paper towels before placing them in airtight containers. This prevents drying out.

3. Check Shelf Life

  • Fresh fish fillets: 1–2 days

  • Whole fish: 2–3 days

  • Shrimp, squid, shellfish: 1–2 days

Bonus Tip: Freezing for Longer Storage

If you won’t be cooking right away, freezing is your best option.

  • Wrap portions tightly in plastic wrap + freezer bags (double protection prevents freezer burn).

  • Label with the date.

  • For best quality:

    • Meat: up to 6–12 months

    • Fish fillets: up to 6 months

    • Shellfish: 3–6 months

Final Thoughts

Keeping meat and seafood fresh in the fridge comes down to cold temperatures, proper packaging, and mindful storage times. With these simple steps, you’ll not only extend shelf life but also preserve flavor and ensure food safety for your family.

At The Fat Butcher, we believe great meals start with fresh ingredients. Store them right, cook them well, and enjoy the best flavors your kitchen can offer.

Back to blog