If it is necessary to freeze your fish, do so straight away and preferably consume within (3) months. Freeze your fish directly in the bags we sent them in or separate in smaller portions and wrap tightly in cling-film or new freezer bags. Items that are Defrosted will be clearly marked and should NOT be frozen again. Consume them by the best before date. **Some defrosted items like shrimp and prawns will begin to discolour after they thaw so they should be cooked as soon as possible. We suggest you eat your Shellfish as soon as possible to enjoy them at their best. They can be stored in your fridge for up to (3) days in a bowl with a wet cloth or towel placed on top. Check daily and discard any liquid in the bowl. **Discard any that are open prior to cooking if they won’t close after a few taps against the kitchen counter. You can freeze Mussel and Clam meat after they are cooked and use them in soups, stews and chowders. The juices from steaming your shellfish can also be saved and frozen to be used as stock. Consume within (3) months. Oysters should be stored cup-side down so none of the juices escape as they tend to open slightly in the fridge. Again we suggest you cook Crabs and Lobsters while they are still living (or if you feel bad place them in the freezer first just long enough to put them to sleep prior to cooking). You can store them in your fridge overnight with a wet cloth or towel in an open container. You can freeze Lobster and Crabs after they are cooked. The shells can also be saved and frozen to be used for stock. Consume within (3) months. Check the use-by date on these products. Once opened consume within (3) days. **Keep in mind that if you take out a large amount from the fridge you should consume it on the day. Leaving it out of the fridge will affect its shelf-life. As long as the product wasn’t previously frozen it should be fine for freezing. Consume within (3) months