- Proper cooling: Place fish in the lower part of the refrigerator at a temperature between 0 and 4 degrees Celsius. It is preferable to place them in a bag designated for refrigerator storage or a tightly sealed container.
Proper packaging: Pack fish individually in freezer bags and seal them tightly, removing as much air from the bag as possible to maintain the quality of the fish.
- Quick Freezing: If you intend to freeze fish, do so as soon as possible after purchase. Quick freezing preserves the quality of the fish, freeze it at instant temperature in the deep part of the refrigerator
- Using dry ice: Dry ice can be used during shipping or transportation to keep fish cool. However, dry ice must be handled with care to avoid any negative effects on the fish.
- Avoid repeated freezing: Freezing fish repeatedly affects the quality of the fish. Try to freeze the amount you need for immediate consumption each time.
- Vacuum: When placing fish in freezer bags, try to vacuum the bag before sealing it tightly to reduce the effect of oxygen on the fish.
Variation in species: Not all fish species are equal in terms of storage methods. Some species require different treatment, for example, fatty fish are more easily affected by freezing than other fish. The quality and fresh taste of fish always depend greatly on how it is stored and preserved, so these guidelines should be followed to ensure the best quality fish stored at home.