Cooked Seafood Safety
Hello to all! I'm a regular reader of this forum, but never have anything of value to offer. But I do have a question that I'm sure the experts here can answer...
Last night, I cooked a magnificent (if I do say so myself!) seafood linguini marina, with tomato base, EVOO, chillies, red wine, black olives, capers, lemon juice, lots of garlic and onions, touch of ginger and a few of my favourite herbs. And a mix of squid, mussels, scallops, white fish, salmon, prawns and octopus.
But I could only eat half, so zip-locked and froze the remainder for another day.
However, being seafood, will it be safe to eat in, say, a week or so's time?
Would appreciate opinions/experiences/hard facts!
Regards to all,