Keep frozen seafood at -18°C, thaw it overnight in the fridge (never on the counter or in hot water), cook it within 24 hours of thawing, and never refreeze it once fully thawed. Smoked salmon and chilled products go in the fridge at 0–4°C and should be eaten by the date on the pack. These simple rules keep seafood safe and preserve its texture and taste.
Storage at a glance
| Product | Where | How long |
|---|---|---|
| Frozen fish, shrimp, salmon | Freezer, -18°C | Until the date on the pack |
| Thawed seafood | Fridge, 0–4°C | Cook within 24 hours |
| Chilled smoked salmon (unopened) | Fridge | Until the date on the pack |
| Smoked salmon (opened) | Fridge, tightly wrapped | 2–3 days |
| Cooked seafood leftovers | Fridge | 1–2 days |
Three safe ways to thaw
- In the fridge (best): place the pack on a plate overnight. Texture stays perfect.
- Cold water (faster): keep the sealed pack in cold water and change the water every 30 minutes. Shrimp thaws in about 30–60 minutes.
- From frozen: shrimp, calamari rings, fish fingers and ready-to-fry products can go straight into the pan or fryer.
Mistakes to avoid
- Thawing on the kitchen counter or in hot water.
- Refreezing seafood that has fully thawed.
- Leaving a frozen delivery out of the freezer for long; store it as soon as it arrives.
- Overcooking thawed shrimp and fish; they cook much faster than meat.
Signs of quality in frozen seafood
- The pack is hard frozen with no soft spots.
- No large ice crystals inside the pack (a sign it thawed and refroze).
- No dry white patches on the fish (freezer burn).
Frequently asked questions
Can I cook frozen salmon without thawing?
Yes, bake it from frozen at 200°C and add about 50% to the cooking time, but thawing first gives the best texture.
Why should I not refreeze thawed seafood?
Refreezing damages the texture and raises the risk of bacteria growing during the extra time above freezing.
How does Maxim Food keep the cold chain?
Products are stored and delivered chilled or frozen all the way to your door across Cairo and Giza.