The USDA advises refrigerating fresh fish and uni at temperatures of 40 °F/4.4 °C or lower for a maximum of 2 days before either cooking or freezing. Once cooked, the fish and uni can be stored for up to an additional 3 to 4 days, provided they are stored and refrigerated properly. While frozen fish or uni can remain safe indefinitely, their flavor and texture may decline over time. For optimal quality, it is recommended to freeze cooked fish for up to 3 months. Frozen raw fish is best used within 3 to 8 months; shellfish, 3 to 12 months. It is important to avoid leaving seafood out at room temperature for more than two hours.