How long does it keep? Storage times for our fish and shellfish
October 27, 2026 – Fiskskaldjur
Our fish and shellfish are best enjoyed fresh. Keep everything in the fridge at 0–2 °C unless the product page says otherwise. These are the storage times stated on our product pages.
Storage times at a glance
| Product | Storage time |
|---|---|
| Fresh fish fillets (cod, haddock, halibut, monkfish, wolffish, zander, lemon sole, witch sole, mackerel, salmon) | 3 days |
| Whole turbot | 7 days |
| Cooked shrimps | 3 days |
| Cooked langoustines, crab, crab claws and lobster | 5 days |
| King crab leg | 3 days |
| Smoked shrimps | 14 days |
| Scallops (store at 0–4 °C) | 6 days |
| Gravlax, cold- and warm-smoked salmon (whole fillets), smoked mackerel | 21 days |
| Classic skagenröra | 15 days |
| Lyxskagenröra | 6 days |
| Aioli and hovmästarsås | 30 days |
| Roe sauce | 14 days |
| Västerbotten cheese pie | 10 days |
| Fish gratin | 4 days |
| Fish cakes | 14 days |
| Shellfish pâté | 60 days |
Good to know
- Always check the product page and the label of your order; they are the reference.
- Fresh mussels and herring have no fixed time on the page: keep them refrigerated and use them soon after delivery.
- Seafood Yacht platters are meant to be eaten within two hours of delivery.
More: how to store and prepare fresh fish and shellfish and our delivery page.
Related: plan a seafood dinner from order to table and seafood seasons.
Fresh from us: salmon, mussels and cold-smoked salmon.
