Put seafood on ice or in the refrigerator or freezer soon after buying it. If seafood will be used within 2 days after purchase, store it in the refrigerator. Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer. Separate for Safety
Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water or — if the food will be cooked immediately thereafter — microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable.
Most seafood should be cooked to an internal temperature of 145ºF. If you don’t have a food thermometer, there are other ways to determine whether seafood is done.
Uncooked spoiled seafood can have an ammonia odor. This odor becomes stronger after cooking. If you smell an ammonia odor in raw or cooked seafood, do not eat it.