Lean fresh fish: 6 months
Fatty fresh fish: 3 months
Fresh shrimp, scallops: 3 to 6 months
Shellfish: 2 to 3 months
Smoked fish: 2 months
Lobster: 12 months
Crab: 10 months
Squid, clams: 3 to 6 months
Live clams, mussels, oysters: 2 to 3 months
Cooked fish: 4 to 6 months
Canned seafood: 2 months
Tip: Vacuum-sealing fish and shellfish is recommended to protect against freezer burn and ensure maximum freshness.
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