|
fish (freshly caught or frozen) |
Extremely depending on freshness and species |
|
|
- |
- |
- |
- |
- |
|
trout (freshwater): brown trout, brook trout, rainbow trout |
Perishable. Rapid histamine formation. |
|
- |
- |
- |
- |
- |
- |
|
salmon |
Frozen. Fresh only if frozen within 30 minutes of catching |
- |
- |
- |
- |
- |
- |
- |
|
Unprocessed whitefish |
Frozen. Fresh only if frozen within 30 minutes of catching |
- |
- |
- |
- |
- |
- |
- |
|
rock lobsters |
- |
|
- |
|
- |
- |
- |
- |
|
crawfish |
- |
|
- |
|
- |
- |
- |
- |
|
prawn |
- |
|
- |
|
- |
- |
- |
- |
|
crab |
- |
|
- |
|
- |
- |
- |
- |
|
oysters |
- |
|
- |
|
- |
- |
- |
- |
|
shellfish |
(e.g. mussels, oisters, crab, lobster, shrimp) |
|
- |
|
- |
- |
- |
- |
|
shrimp |
- |
|
- |
|
- |
- |
- |
- |
|
crab |
- |
|
- |
|
- |
- |
- |
- |
|
lobster |
- |
|
- |
|
- |
- |
- |
- |
|
bivalves (mussels, oisters, clams, scallops, ...) |
- |
|
- |
|
- |
- |
- |
- |
|
langouste |
- |
|
- |
|
- |
- |
- |
- |
|
crayfish |
- |
|
- |
|
- |
- |
- |
- |
|
spiny lobsters |
- |
|
- |
|
- |
- |
- |
- |
|
seafood, sea food |
- |
|
- |
|
- |
- |
- |
- |
|
fish packed |
In the shop in the cooling rack or on ice. Extremely depending on freshness and species. |
|
|
- |
- |
- |
- |
- |
|
All other fish and shellfish |
- |
- |
- |
- |
- |
- |
- |
- |
|
Herring |
- |
- |
- |
- |
- |
- |
- |
- |
|
Kroepoek |
- |
- |
- |
- |
- |
- |
- |
- |
|
Mackerel |
- |
- |
- |
- |
- |
- |
- |
- |
|
tuna |
- |
|
|
- |
- |
- |
- |
- |
|
Tuna |
- |
- |
- |
- |
- |
- |
- |
- |
|
Codfish |
- |
- |
- |
- |
- |
- |
- |
- |
|
Sardines |
- |
- |
- |
- |
- |
- |
- |
- |
|
anchovies |
- |
|
|
- |
- |
- |
- |
- |