Certification & Core Plus Development Guides. The Guides were initially implemented on October 1, 2007. While changes to the certification standards are normally implemented on October 1, of any given year, other aspects of the guide, in particular the Core Plus component may be modified throughout the year.
Time. Fresh fish will only last in the refrigerator for one or two days, and shellfish will last up to three days. For longer periods of storage, you must freeze the fish or it will spoil. However, do not refreeze the fish once you have thawed it.
Temperatures below 35 F will minimize bacterial growth and help shucked shellfish stay fresh longer, usually 4 to 7 days or by the use by date printed on containers. Refrigerator temperatures greater than 40 F will decrease shelf life.