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"<p>According to the USDA, raw fish and shellfish should be kept in the refrigerator for no more than 2 days before cooking or freezing. After cooking, you can store seafood in the fridge for up to 4 days. Here's more specific guidance based on specific types of seafood: </p>\r\n<ul>\r\n<li><p><b>Catfish, Clams, Cod, Flounder, Grouper, Haddock, Halibut, Mahi Mahi, Oysters, Salmon, Tilapia, Trout and Tuna</b> - Lasts up to 48 hours uncooked in the refrigerator or 3-4 days cooked, and 2-3 months in the freezer. </p>\r\n</li>\r\n<li><p><b>Crab, Mussels, Oysters, Scallops and Shrimp</b> - Lasts up to 48 hours uncooked in the refrigerator or 3-5 days cooked, and 3 months in the freezer. </p>\r\n</li>\r\n<li><p><b>Lobster</b> - Lasts up to 48 hours uncooked in the refrigerator in the shell or up to 4 days with the shell removed. When cooked, it will last for 3-4 days in the fridge. Lasts up to 3 months in the freezer. </p>\r\n</li>\r\n<li><p><b>Pollock</b> - Lasts up to 48 hours uncooked in the refrigerator or 3-4 days cooked, and up to 3 months in the freezer. </p>\r\n</li>\r\n</ul>\r\n<p>Seafood should never be left out of the refrigerator and for no longer than 2 hours out of the freezer.&nbsp;&nbsp;</p>\r\n"
<https://www.vons.com/shop/lp/fresh-seafood.html>