Handling / Storage


Safe handling and storage of all food should follow the same basic guidelines that are listed below. However, fish is more perishable then many food items, and the consumer must pay a little more attention to its careful handling.

Proper handling, storage and preparation are necessary to maintain quality and ensure safety. All foods, including seafood, must be handled and prepared in a clean area to avoid cross-contamination. Always remember to keep your hands, preparation area and utensils clean.

All fish are highly perishable, and the same basic storage and handling guidelines should be followed:

Keep it cold
Keep it clean
Store it quickly
Prepare and cook it properly

When storing fresh fish, keep it in the coldest part of the refrigerator. Use a thermometer to make sure your home refrigerators is operating at 40°F /4.5°C or lower. Fish will lose quality and deteriorate rapidly with higher storage temperature – so use ice when you can.

Remove fillets from packaging and either place in refrigerator for 8-12 hours or run frozen fillets under cool water to thaw. Once defrosted, keep fillets in refrigerator and use within 48 hours.

Do not re-freeze thawed fillets.

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