"In her instructional video on cooking shrimp, Stewart said that due to its extreme fragility, the animal spoils very quickly, as it needs to be packed in ice once they are caught by fishing boats. When buying the prawns, consumers should make sure that the body is firm and has only a slightly fishy scent, according to Stewart. She added that the crustacean should smell clean and like seawater."
"If the shrimp batch reeks of ammonia or has a strong fish stink, then the seafood has spoiled. The cooking maven also suggested that buyers keep an eye on the shrimp's hard shell to determine decay. If the shells have black spots and are detached from the bodies, then the shrimp has decomposed. People should also avoid prawns that are soft and sticky, as those are also indicators of spoilage, Stewart explained."
"Because shrimp become rotten quite rapidly, it's a good idea to eat them fresh and as soon as possible. Raw shellfish are able to stay in the fridge for up to two days; however, if you need to keep them past the use-by date, stick them in the freezer for a later time. As for cooked shrimp, it can be refrigerated for about four days before it begins to go bad."
Shrimp spoil quickly because of their fragility and must be packed in ice immediately after capture. Select shrimp with firm bodies and a mild, slightly fishy scent; a clean seawater aroma indicates freshness. Strong fishy odors or ammonia signal spoilage. Check shells for black spots or detachment from the body; soft, sticky shells also indicate decomposition. Raw shrimp can be refrigerated for up to two days, while cooked shrimp remain safe for about four days in the fridge. Store raw shrimp on ice in the bottom shelf and keep cooked shrimp in airtight containers.
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