Storage Temperature for Sea Food

Answer 1

Store it just above freezing. What I like to do is fill a vinyl container with ice, then nest an identical container into it from about. I drill holes in the upper container, and store the seafood in there. This way, it doesn't sit in a puddle of water, and the ice keeps it in the upper 30'sF -- lower than your fridge can go without accidentally freezing them. Actual fish seems to be more resilient to infection than shellfish. Any bivalves (clams, mussels, etc.) that don't open and close on their own are dead, and cannot be eaten. Shrimp, crab and lobster need to be most carefully tended, Any time spent over about 42F is dangerous, and the danger increases as does the temperature.