Refrigerated leftovers should be used within 1 - 2 days. Freeze them for longer storage. Do not store cooked seafood in the original container. Never taste seafood that looks or smells strange to see if you can still use it. If you have questions about the safety of a fish or shell fish product, throw it out.
Many consumers enjoy raw or lightly marinated seafood.
Just as the consumption of raw meat, raw eggs and raw milk carries a degree of risk of foodborne disease, so does consumption of raw fish, raw oysters, clams and mussels. Use commercially frozen fish for raw fish in dishes such as sashimi, sushi, and ceviche. Freezing kills most parasites that might be in the fish. Be certain that oysters, clams and mussels come from certified growing waters. Make certain they are kept well refrigerated until eaten.