Keeping cooked seafood

Question

I just tossed some cooked squid and mussels leftover from last night's dinner in lemon, olive oil, parsley, minced red onion, salt and pepper to make a simple little seafood salad. Tomorrow we're having dinner company, and I'm thinking of including it in an assortment of cold antipasti. But, is that pushing it, time/safety-wise? Typically, I'd use seafood the day it's cooked, or at most by the next day - will it still be okay for tomorrow, or should we finish it off today? Thanks!

amysarah · Answer

So true. Smart thought about a back up - I have good Italian tuna and cannellini beans on hand, so if the seafood becomes a WMD, I can mix up another quick fishy element (also planning the aforementioned caponata, a couple of cheeses, olives, might pick up some prosciutto, etc...one way or another, I should be covered!)

ChefJune · Answer

I'd have a backup on hand just in case. If you have any doubts when you open that container tomorrow, DON'T serve it. Food poisoning from seafood is the WORST!

amysarah · Answer

Thanks for the info. And yes, will absolutely do the smell test. I have some leftover caponata too - this antipasto has practically made itself!

Nancy H. · Answer

I think it's perfectly fine as long as the seafood is kept chilled in the refrigerator--in a covered container so the flavors don't contaminate other stuff in the fridge. How long? Your nose will tell you that, but I would tend to consume it within two or three days.

Keeping cooked seafood

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