4 °C - the National Sea Grant Library

Table 1. Optimum radiation dose levels and shelf-life at 0.6 C (33 F) for fish
and shellfish aerobically packed in hermetically sealed cans (87).
Seafood Optimum dose
(kGY)
Oysters (shucked) 2.0
shrimp 1.5
Smoked chubs 1.0
Yellow perch fillets 3.0
Petrale sole fillets 2.0
Pacific halibut steaks 2.0
Ring crab meat (cooked) 2.0
Dungeness crab meat (cooked) 2.0
English sole filets 2.0-3.0
Soft-shell clam meats 4.5
Haddock fillets 1.5-2.5
Pollock fillets 1.5
Cod fillets 1.5
Ocean perch fillets 1.5-2.5
Mackerel fillets 2.5
Lobster meat (cooked) 1.5
Source: Ref. Quinn et.al, 1967.
Shelf-life
(weeks)
3-4
4
6
4
2-3
2
4-6
3-6
4-5
4
3-4
4
4-5
4
4-5