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Cooked or uncooked?
If they are raw, you will cook them anyway.
I would handle them like a raw fish - keep cool or ask to add some ice into the bag on hot days. They can survive an hour or so in a room temperature or in a shopping cooler. Longer in ice.
They can be kept in the fridge for another 3-4 days wrapped in
plastic or keep it in an airtight container.
15 minutes? He sounds like one of those guys who won't pick the corn until the pot of water is boiling. I mean, fresh is great, but...
Do you have an insulated shopping bag? It's a nice thing to have; put some ice or ice packs in it and it stays cold for a long time, especially in cool weather. That's what I would use if I were buying fresh shrimp/fish/meat and not going home for a while.
As long as it takes for the temperature to rise into the "danger zone," between 45ºF and 140ºF. That's where protein foods grow bacteria. Below 45 will inhibit the growth and above 140 will kill them.
We do our heavy shopping every couple of weeks and often buy shrimp, uncooked. Sometimes frozen, other times not. we do put them in an insolated bag. We may continue shopping for another hour or so, never had a problem with spoilage. During the summer it is a little different. I may hurry faster to get home and freeze the little guys or cook them
There’s a reason why Chinese seafood restaurants have big fish tanks and serve truly fresh seafood. It tastes way better. I’ve had prawns many times where the waiter brought out a platter, removed the cover, and the prawns just netted out of the tank were jumping on the platter.
Cod caught the same day is totally different from fish market cod. I’d say 8 hours from boat to plate. Striped bass is the same. Sure, it will take a week in the refrigerator before it gets that ammonia stink but 3 or 4 day old fish is nowhere near as good as same day fish.
We do our heavy shopping every couple of weeks and often buy shrimp, uncooked. Sometimes frozen, other times not. we do put them in an insolated bag. We may continue shopping for another hour or so, never had a problem with spoilage. During the summer it is a little different. I may hurry faster to get home and freeze the little guys or cook them
Living in the desert, I always have a cooler and a insulated bag in the vehicle
There’s a reason why Chinese seafood restaurants have big fish tanks and serve truly fresh seafood. It tastes way better. I’ve had prawns many times where the waiter brought out a platter, removed the cover, and the prawns just netted out of the tank were jumping on the platter.
Cod caught the same day is totally different from fish market cod. I’d say 8 hours from boat to plate. Striped bass is the same. Sure, it will take a week in the refrigerator before it gets that ammonia stink but 3 or 4 day old fish is nowhere near as good as same day fish.
I would have to say, I haven't seen many Asian restaurants that actually have big fish tanks: a few yes, but not as a rule and we have eaten in a few throughout the country as well as out of the states. of course getting fish fresh is the best way; too bad most of us don't have that luxury. This is one thing I love about visiting our daughter in Florida and what we loved about being raised in Calif. I am not sure any of this has a lot to do with how long shrimp will stay edible out of the fridge
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