Eating fresh, delicious fish is one of life’s great pleasures However, storing raw fish properly is crucial to keep it safe and optimize its flavor Improper storage can lead to spoilage, off-flavors, and even foodborne illnesses.
As a seafood enthusiast, I often buy fish to use over the course of several days. Through trial and error, I’ve learned the ideal techniques to store raw fish in the fridge to maintain freshness and quality.
In this comprehensive guide, I’ll share everything I know about maximizing fridge storage for raw fish fillets, whole fish, and shellfish. Follow these tips, and you’ll be able to safely enjoy sashimi, ceviche, grilled fish, and more even after several days in the refrigerator
Why Proper Raw Fish Storage Matters
Raw fish is highly perishable and vulnerable to bacterial growth when stored incorrectly Proper storage helps in several key ways
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Maintains freshness and quality. With ideal temps and packaging, fish retains its flavor, texture, and nutrients longer.
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Prevents spoilage and waste. Improper storage makes fish deteriorate rapidly. Good methods keep it edible for days.
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Reduces bacterial growth. Cold temps and dry surfaces inhibit the bacteria that cause fish to spoil.
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Avoids cross-contamination. Storing fish improperly can transfer bacteria to other foods. Proper storage prevents this.
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Minimizes odors. Fish smells can permeate the fridge if not stored carefully. Good storage confines odors.
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Allows longer storage. Best practices let you safely keep fish 2-3 days. Incorrect storage requires eating within 1 day.
So if you want your fish to stay fresh until you’re ready to eat it, proper fridge storage is a must. Follow these guidelines, and you’ll get the most out of your seafood quality and dollar.
Storing Whole Raw Fish
Whole fish like salmon, branzino, and trout require special care. Here are my tips:
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Rinse the fish under cold water and pat dry with paper towels. Moisture breeds bacteria.
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Place fish in a container or plastic bag. Make sure no water gets inside. Seal tightly.
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Lay the container on a bed of ice in a bowl or tray. More ice on top helps regulate temperature.
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Store in the coldest part of the fridge, like the bottom shelf or back. The more consistent the cold, the better.
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Change the ice as needed, at least every other day. Meltwater introduces harmful bacteria.
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Cook within 2 days for safety and ideal quality. Whole fish deteriorates quickly in the fridge.
Following this method, I’ve kept whole trout delicious for up to 3 days. The ice regulates temperature and the airtight packaging prevents moisture and odors.
Storing Raw Fish Fillets
For fish fillets, surface area is key. Follow these steps:
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Pat fish fillets very dry with paper towels. Residual moisture speeds spoilage.
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Place fillets in a single layer in an airtight container. Never stack fillets.
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Put the container on ice in a bowl, changing ice daily. Direct contact with ice is ideal.
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Store on the bottom fridge shelf or back. Temperature fluctuation ruins fish.
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Cook within 2-3 days for best flavor and texture. Fillets keep a bit longer than whole fish.
I like to use zip top bags because they cling to the fillets and force out excess air. Just make sure to remove air before sealing to prevent freezer burn.
Storing Shellfish
With shellfish like shrimp, scallops, and mussels, follow these guidelines:
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Buy very fresh shellfish on ice from a reputable seller. Quality matters immensely.
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Cook any damaged or open shellfish immediately. They deteriorate rapidly.
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Layer shellfish between ice in an airtight container. No stacking, direct ice contact is best.
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Store in the coldest part of the fridge, changing ice daily. Temperature consistency preserves quality.
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Use very fresh shrimp within 2 days, scallops within 3 days, mussels within 4. Shellfish longevity varies.
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Discard any shellfish with an unpleasant “fishy” smell when ready to use. It’s gone bad.
I like to place shellfish still in their grocery store packaging between layers of fresh ice. This protects quality and avoids cross-contamination of odors.
3 Key Tips for Raw Fish Fridge Storage
To summarize the most vital tips for storing all types of raw fish:
1. Maximize cold. The closer to 32°F (0°C), the slower bacteria multiply. Use ice and the coldest fridge spots.
2. Minimize moisture. Damp surfaces breed bacteria. Dry fish thoroughly and eliminate excess moisture, changing ice often.
3. Avoid cross-contamination. Store fish to prevent contact with other foods, leakage, and odor transfer. Use containment.
Follow these three rules, and your raw fish will stay fresher longer in the fridge.
Signs Your Raw Fish Has Spoiled
Despite best storage methods, raw fish won’t keep indefinitely. Make sure to monitor its condition and watch for the following signs of spoilage:
- Strong “fishy,” ammonia, or sour odor
- Slimy texture and drippy liquid
- Discoloration and graying flesh
- Ragged flesh appearance
- Dull, sunken eyes on whole fish
If you notice any of these, don’t risk eating the fish. Aging raw fish also carries a higher risk of harborring dangerous bacteria. When in doubt, throw it out.
Storing Other Types of Seafood
In addition to finfish, crustaceans like shrimp, crab, and lobster have their own ideal storage methods. Here are some key tips:
Shrimp – Peel, devein, and dry shrimp thoroughly. Place in an airtight container on ice in the coldest part of the fridge. Use within 2 days.
Crab – Clean cooked crab and store legs and body meat separately. Legs keep longer – up to 3 days if well iced. Use body meat within 2 days.
Lobster – Parboil lobster tails and claws before refrigerating. Store on ice up to 2 days. Keep lobster meat immersed in butter or oil for longer shelf life.
The keys are using ultra-fresh seafood, keeping it icy cold, and minimizing moisture and air exposure. Follow these rules, and you’ll get the most mileage from your precious shellfish.
Things to Avoid When Storing Raw Fish
Just as important as storing fish properly is avoiding these common mistakes:
- Leaving fish above 38°F for over 2 hours
- Stacking fillets or whole fish together
- Putting fish in sealed plastic without ice
- Letting fish touch other foods in fridge
- Storing in fridge door or top shelf
- Keeping in original grocery store wrap
- Rinsing or wetting fish before storage
- Delaying cooking past 2-3 days for fillets
- Delaying cooking past 2 days for whole fish
With raw fish, diligence in storage practices makes all the difference. Avoid these pitfalls, and your fish will stay fresher and safer.
Storing Other Types of Raw Seafood
In addition to finfish, crustaceans like shrimp, crab, and lobster have their own ideal storage methods. Here are some key tips:
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Shrimp – Peel, devein, and dry shrimp thoroughly. Place in an airtight container on ice in the coldest part of the fridge. Use within 2 days.
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Crab – Clean cooked crab and store legs and body meat separately. Legs keep longer – up to 3 days if well iced. Use body meat within 2 days.
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Lobster – Parboil lobster tails and claws before refrigerating. Store on ice up to 2 days. Keep lobster meat immersed in butter or oil for longer shelf life.
The keys are using ultra-fresh seafood, keeping it icy cold, and minimizing moisture and air exposure. Follow these rules, and you’ll get the most mileage from your precious shellfish.
Is Frozen Fish Better Than Fresh?
Many people actually prefer frozen fish to fresh when stored for extended periods. Freezing stops the aging process almost completely.
I recommend freezing any fresh fish you won’t use within 2 days. Portion fish into airtight bags, removing all air. Freeze at 0oF or below. Fillets keep 6 months, whole small fish keep 9 months.
Thaw frozen fish overnight in the fridge before use. This also helps redistribute moisture evenly after freezing.
So while fresh fish boasts superior taste and texture, frozen fish has a much longer shelf life with minimal compromise on quality. Both have their place in a seafood lover’s kitchen!
Final Tips for Keeping Fish Fresh
Storing fish properly is a science – follow these final tips for success:
Keep It Clean and Cold
Fortunately, you can easily store fish in your refrigerator at lower temperatures by using ice or ice packs. You can lower the temperature to about 32°F (0°C) by putting your fish fillets or cleaned whole fish on top of ice. This will help the fish stay fresh for up to two or three days. This is why fishmongers always have plenty of crushed ice on hand. This is also why a lot of them put their fish on aluminum sheet pans to show it off. These pans are great for defrosting frozen foods, and they keep fish cold by transferring heat from the fish to the ice on which the pan rests. ).
There are a few additional things to keep in mind as you go about storing your fish. First and foremost, be sure your hands are clean whenever you handle raw fish. Next—and just as important as keeping the fish cold, if not more so—keep your fish flesh dry. The bacteria that make fish go bad love water, so the more wet the flesh, the faster it will go bad.
In line with that rule, you should also store fish fillets in a single layer. Stacking or piling the fish pieces together makes them more likely to come into contact with each other’s moisture, which is great for bacteria. Lastly, make sure your fish is well covered while you store it. The air in your fridge is very dry, and you don’t want your fish to dry out either.
Place Them in a Single Layer
We’ve found that the best way to store fish at home is to rinse the fillets and dry them completely with paper towels. Then, put them in a zip-top bag so they are all packed together. Get rid of all the air in the bag, then put it on a plate or tray with ice or ice packs on it. Add more ice or ice packs on top of the zip-top bag. “If you don’t have ice packs that fit a tray or plate well, you can always ask your fishmonger for a couple of bags of crushed ice with your order, and they’ll be happy to give them to you.” After putting everything together, put the fridge’s bottom shelf way back in the back.
If you are worried about the amount of plastic that is used in this process, you can easily get rid of a lot of it by putting the fish on top of an aluminum sheet tray, putting that pan on top of a layer of ice in a perforated pan, putting that pan on top of a third, bigger container, and covering the whole thing up. There is no ice on top with this method, and you need a set of pans that you don’t usually see in homes but are common in commercial kitchens. If you buy a lot of fresh fish, you might want to buy a set of pans just for this purpose. Just make sure they’re the right size to fit in your fridge.
No matter what you do, the fish will stay fresh longer if it stays dry and cold and doesn’t melt. If you see a nice-looking piece of arctic char, sea bass, or swordfish at the fish market, buy it, even if you don’t plan to use it for a day or two. You can still look forward to a citrusy aguachile or a crispy pan-seared fillet for dinner.
Tips, Tricks & More: How to Keep Fish Fresh
Can you store raw fish in the fridge?
First, make sure the fish is fresh. If it’s been sitting out for a while, it must not be. By following these guidelines, you can safely store raw fish in your refrigerator and enjoy delicious seafood meals at home. Remember to keep raw fish separate from other foods, at the proper temperature, and use it on time.
What temperature should you store raw fish?
To prevent bacterial growth, it is essential to store raw fish at the proper temperature. The ideal temperature for storing raw fish is between 32°F and 38°F (0°C and 3°C). This temperature range slows down the growth of bacteria, keeping the fish fresh and safe for consumption. Another risk of improper storage is cross-contamination.
Where should raw fish be stored?
Choosing the right location in your refrigerator for storing raw fish is essential to maintain its freshness and prevent cross-contamination. The ideal spot is the coldest part of the refrigerator, typically the bottom shelf or the back of the fridge. Here are a few reasons why these locations are preferred for raw fish storage:
How do you store fresh fish?
Put in a freezer set at zero degrees or colder. For the best taste and nutrition, thaw and prepare the fresh fish within two weeks. Thaw the fish in the coldest part of the refrigerator. The best way to store fresh fish when you bring it home from the market is in the refrigerator on ice. Learn the best method.