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Village Fish Market |
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20 W. Main St.
West Sayville, NY 14796 |
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631-589-0660 |
| Fax |
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631-589-7820 |
| Email |
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Tips |
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| HOW MUCH SHOULD YOU BUY? |
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| The quantity of seafood that you need to buy will vary depending on individual appetites and the preparation method. Current dietary recommendations suggest that a 3 ounce cooked serving of protein foods like meat or fish is sufficient. The following chart can help you estimate the amount of seafood to purchase for an adult serving. |
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| Type of Seafood |
Approximate Amount of Raw
Seafood per Adult Serving |
| Whole fish |
3/4 pound (12 ounces) |
| Dressed or pan-dressed fish |
1/2 pound (8 ounces) |
| Fish fillets |
1/4 to 1/3 pound (4-6 ounces) |
| Fish steaks with bone |
1/2 pound (8 ounces) |
| Fish steaks without bone |
1/3 pound (6 ounces) |
| Live clams and oysters |
6 to 8 |
| Shucked clams and oysters |
1/3 to 1/2 pint |
| Live lobsters and crabs |
1 to 1 1/2pounds |
| Cooked lobster or crab meat |
1/4 to 1/3 pound (4-6 ounces) |
| Scallops |
1/4 to 1/3 pound (6-8 ounces) |
| Shrimp, headless and unpeeled |
1/3 to 1/2 pound (6-8 ounces) |
| Shrimp, peeled & deveined |
1/4 to 1/3 pound (4-6 ounces) |
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| For more seafood tips visit our website at www.southbayseafood.com |
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| HOW LONG CAN YOU STORE SEAFOOD? |
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| The length of time that seafood quality can be maintained during refrigerated or frozen storage varies depending on the products initial quality. Its fat content, whether or not it has been properly packaged, and the operating conditions of the home refrigerator or freezer. In general, fatty fish cannot be stored for as long as lower fat content seafood. The following storage chart can help you to estimate how long to store seafood products at home. |
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| Fresh Seafood: |
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| Product |
Refrigerated |
Frozen |
| Very lean fish. (Flounder, cod, halibut, sole) |
1 to 2 days |
6 to 8 months |
| Lean fish. (Pollack, ocean perch, striped bass) |
1 to 2 days |
4 to 6 months |
| Fatty fish. (Bluefish, mackerel, salmon, tuna) |
1 to 2 days |
2 to 3 months |
| Cooked fish |
3 to 4 days |
1 to 2 months |
| Surimi Products |
3 to 4 days
Or date on package |
9 months |
| Shrimp, scallops, squid |
1 to 2 days |
3 to 6 months |
| Shucked clams, oysters & mussels |
1 to 2 days |
3 to 4 months |
| Fresh crabmeat |
1 to 2 days |
4 months |
| Pasteurized crab meat |
3 to 5 days after can is opened
Up to 6 months unopened |
4 months |
| Live clams, mussels, oysters; |
1 to 2 days |
cook /freeze |
| Live lobsters & crabs |
1 to 2 days |
cook/freeze |
| Lobster meat or tails |
1 to 2 days |
6 months |
| All cooked shellfish |
3 to 4 days |
3 months |
| Salads containing seafood |
3 to 4 days |
not recommended |
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