Buying fresh fish is only half the battle—proper storage ensures your seafood remains safe and delicious.

Refrigeration Tips

• Store fresh fish in the coldest part of the fridge (32–38°F / 0–3°C).
• Place fish in a shallow container with ice packs; drain water as ice melts.
• Consume fresh fish within 1–2 days for optimal quality.

Freezing Fish

• Wrap tightly in plastic wrap or vacuum-sealed bags to prevent freezer burn.
• Label with the date; most fish last up to 3 months frozen.
• Thaw in the fridge overnight, never at room temperature.

Signs of Spoiled Fish

Sunken eyes (for whole fish)

Sour or ammonia-like smell

Slimy texture or discoloration

Proper storage preserves both taste and nutrition, ensuring every meal is as fresh as the day it was caught.