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Seafood Gumbo storage
Posted on 11/12/10 at 6:34 pm
Posted on 11/12/10 at 6:34 pm
How long does everyone keep their leftovers in the fridge before moving to the freezer?
Also, do certain ingredients spoil faster?
Also, do certain ingredients spoil faster?
2
Posted on 11/12/10 at 6:46 pm to W
The answers will vary. Since it has seafood in it the over the top safety crowd is going to give you an very short time frame to freeze it.
I go way longer than most people on storage and have never been ill, but my fridge is also a touch too cold so things are near freezing.
Oh, you may want to bump this after the weekend. From Friday to Sunday this board can be very slow.
Second oh, I can't give you an answer because I haven't cooked seafood gumbo before.
I go way longer than most people on storage and have never been ill, but my fridge is also a touch too cold so things are near freezing.
Oh, you may want to bump this after the weekend. From Friday to Sunday this board can be very slow.
Second oh, I can't give you an answer because I haven't cooked seafood gumbo before.
This post was edited on 11/12/10 at 6:47 pm
Posted on 11/12/10 at 6:58 pm to W
I ditch seafood in 3 days, including the cooking day. After the 3rd day, it goes. It would probably last a little longer, but I like it fresh.
Cooked seafood doesn't freeze well. When I make seafood gumbo, I only put seafood in the amount of the base I'm going to eat at the time. I freeze the rest without the seafood and add it when I'm ready to eat it.
Cooked seafood doesn't freeze well. When I make seafood gumbo, I only put seafood in the amount of the base I'm going to eat at the time. I freeze the rest without the seafood and add it when I'm ready to eat it.
Posted on 11/12/10 at 7:00 pm to TigerMyth36
I think that crawfish, crab and shrimp would be fine in the fridge a week.
GF's thought process was that it would be spoiled by then.
You're right, opinions will vary.
ETA: Thanks for the tip GG.
This post was edited on 11/12/10 at 7:02 pm
Posted on 11/12/10 at 7:04 pm to W
I sure wouldn't eat it after a week. Even if not spoiled, I think that nasty taste might be seeping out by then. Makes me cringe. 
Posted on 11/12/10 at 7:07 pm to Gris Gris
Posted on 11/12/10 at 7:07 pm to Gris Gris
quote:
When I make seafood gumbo, I only put seafood in the amount of the base I'm going to eat at the time. I freeze the rest without the seafood and add it when I'm ready to eat it.
Sound advice Mrs. Gris.
Posted on 11/12/10 at 7:53 pm to Gris Gris
quote:
I ditch seafood in 3 days, including the cooking day. After the 3rd day, it goes. It would probably last a little longer, but I like it fresh.
Cooked seafood doesn't freeze well. When I make seafood gumbo, I only put seafood in the amount of the base I'm going to eat at the time. I freeze the rest without the seafood and add it when I'm ready to eat it.
I agree with all of this...I'm iffy about any leftovers after 3 days, and this is especially true of seafood.
Shrimp & crawfish start tasting "chewy" to me once they've been cooked & frozen in a dish.
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