FAQ about storing and preparing fish

Having the right knowledge about storing and preparing fish is essential to guarantee quality and food safety. In this article, we answer the most frequently asked questions about storing and preparing fish.

1. How long can you store fish in the refrigerator?

Fresh fish is best consumed within 1 to 2 days of purchase. Always store it in the coldest part of the refrigerator (preferably just above 0°C) and cover it well to prevent odors from spreading.

2. What is the best way to store fish in the freezer?

Frozen fish must be stored at -18°C or colder. Store the products in their original packaging or in airtight bags to prevent freezer burn. Pay attention to the best-before date and do not defrost the product unnecessarily often.

3. Can I refreeze fish after thawing it?

No. Once fish has been thawed, it should not be refrozen for food safety reasons. Prepare the fish immediately or store it in the refrigerator for a short period (max. 1 day).

4. What is the best way to defrost fish?

• In the refrigerator: slowly and carefully (duration: 6–12 hours depending on type).
• In cold water (packaged): faster, but less ideal.
• Not recommended: thawing at room temperature – increases the risk of spoilage.

5. How can you tell if fish is still good?

• Fresh fish smells neutral to slightly salty, has clear eyes, and firm flesh.
• Spoiled fish Smells strong/ammonia-like, is limp or discolored.
• Frozen fish with freezer burn (white dry spots) can become tough, but is not dangerous.

6. Can I cook fish straight from the freezer?

Yes, some products such as fish sticks, kibbeling, or IQF shrimp are intended to be prepared directly from the freezer. Please refer to the packaging for instructions. For frying or grilling, it is often better to thaw the product beforehand to improve the texture.

7. Which preparation suits which type of fish?

• Salmon, trout: grilling, baking, smoking
• Cod, pollock: steaming, frying, poaching
• Mackerel, herring: raw, marinating, smoking
• Shrimp, mussels: boiling, wok, frying

8. How long should I cook fish?

Fish is cooked when:

• The meat opaque and easily falls apart
• Core temperature reaches 55-60°C (for most species)

A rule of thumb: about 10 minutes of baking time per 2.5 cm thickness, depending on the method.

9. What does glaze mean in frozen fish?

Glaze is a thin layer of ice applied around the fish to protect it from drying out. This is not an additive, but a preservative layer. The decanted weight is often listed separately on the package.

10. How do I store fish in the store or counter?

Use a fish display case or counter with refrigeration between 0 and 2°C. Cover the fish with crushed ice if necessary. Use FIFO (First In, First Out) and check daily for odor, color and texture.

Conclusion

Fish requires attention – and that starts with storage. By properly handling temperature, packaging and timing, you not only maintain quality, but also safety. Have questions about specific products or preparation methods? Feel free to contact info@mooijer.nl or consult other articles in our knowledge base.