Proper seafood and fish storage is crucial to maintaining freshness and ensuring food safety. When using a refrigerator to store seafood, it’s important to keep the temperature at or below 40°F (4°C) to inhibit bacterial growth. Always store seafood in the coldest part of the fridge, typically on the bottom shelf, to minimize temperature fluctuations. Use airtight containers or wrap the seafood tightly in plastic wrap or foil to prevent cross-contamination and preserve quality. Fresh fish should ideally be consumed within two days of refrigeration, while cooked seafood can last three to four days. For optimal safety, always check for any off-odors or changes in texture before consumption.