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Scale and gut fish immediately, then refrigerate at 0°C (32°F) or freeze at -18°C (0°F) Store live shellfish in a breathable container at 5-10°C (41-50°F), never in water Freeze shrimp and crab meat at -18°C (0°F) within two hours of purchase Vacuum-seal octopus and squid before freezing to prevent freezer bu

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n Foggy Presentation Create a misty effect Verify proper ventilation

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