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REFRIGERATION

Food storage

How to store prawns and shrimp

Prawns are among the most perishable seafood. Their high moisture, protein and enzyme activity mean they lose freshness within hours if they are not kept cold, and they develop black spot (melanosis) on the shell and head as they age. Hold fresh prawns at 0 to +2 °C, packed in ice inside a fridge, and freeze any you cannot use within your planned period at −18 °C or colder. Most prawns used by Indian restaurants and caterers are frozen, so correct thawing is just as important as storage.

  • Chilled0 to +2 °C
  • Frozen−18 °C or colder

Do

  • Keep fresh prawns in crushed ice in perforated containers that let meltwater drain.
  • Remove heads early if you need to hold prawns; heads speed up spoilage and black spot.
  • Store frozen prawns in sealed packs or glazed blocks at −18 °C or colder, and keep the glaze intact.
  • Thaw frozen prawns in the fridge, or in sealed bags under cold running water for quick thawing.
  • Peel and devein in small batches and keep the cleaned prawns chilled until cooking.
  • Check every delivery for smell; any ammonia odour means reject.
  • Keep prawns on a separate shelf or tray from fish and meat so their strong odour and drip do not spread through the cabinet.

Avoid

  • Do not thaw prawns at room temperature or in warm water.
  • Do not refreeze prawns once thawed.
  • Do not leave cleaned prawns in a bowl on the counter during service.
  • Do not let prawns sit in meltwater.

In Indian conditions

India is a major prawn-producing country, and coastal restaurants often buy fresh prawns daily. In 35 °C heat and humidity, prawns can deteriorate within an hour or two without ice. Inland, most prawns arrive frozen; check that blocks are hard, without signs of thawing and refreezing, such as large ice crystals or freezer burn. A dedicated freezer for seafood avoids odour transfer to ice cream or bakery goods. During long power cuts, frozen prawns in a full, closed freezer stay frozen longer than those in a half-empty one.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.