We know how intimidating seafood can be – from choosing it, to cooking it, to storing it – you might feel lost. If there’s one thing we know, it’s that fish and shellfish are highly perishable, so storing it correctly it optimal. When all else fails, just remember these basic storage and handling guidelines: Keep it cold, Keep it clean, Store it quickly, Prepare and cook it properly.
Maybe you took a fillet out of the freezer, allowed it to thaw, and now your dinner plans have changed. Or maybe there’s just too much fish there, and you can’t make it all in one night. If this is the case, then follow these tips for storing your fish, to ensure optimal quality and to avoid health hazards:
- Store it in the refrigerator and use within one to two days.
- Storing it on ice is a great idea, as you want to keep the fillet as cold as possible.
- Store your fish in the coldest part of the refrigerator.
- Wrap the clean fish in waxed paper, plastic wrap or aluminum foil before storing.
- If the fish won’t be used within 2 days, wrap it tightly in moisture-proof bags (so the fish won’t dry out) and store it in the freezer.