The label is your starting point for canned seafood storage. A shelf-stable sardine tin and a refrigerated anchovy pack need different handling, even if both are sold in metal containers.
Before opening
Follow the package's date and storage directions. Keep shelf-stable tins in a cool, dry place away from heat. Refrigerate any product labelled “keep refrigerated”. Do not use leaking, bulging or seriously damaged containers.
Understand the date
A Canadian best-before date describes the quality of an unopened food stored as instructed. It does not guarantee safety and does not tell you how long the food keeps after opening.
After opening
Refrigerate remaining seafood promptly in a clean, covered container. Use the manufacturer's after-opening instructions; do not apply one “one-week” rule to every type of seafood. Date the container so you know when it was opened.
Plan smaller portions
If you need only a little seafood, choose a smaller tin or plan a second meal within the labelled storage period. Keep unused unopened tins in their required storage conditions.
References: Health Canada on food dates and safe food storage.
Related guides and recipes
Explore current options: Gourmet Canned Seafood & Spanish Conservas.