How to Store Fresh Fish at Home

1. Keep it cold—and cold means cold

Your home refrigerator should stay at 40°F or below, but cold air escapes quickly each time the door opens. To keep fish consistently chilled:

• Place it in the coldest part of your fridge (usually the bottom back corner).
• Set the package on a bed of ice in a shallow tray, draining water as it melts.
• Keep the fish lightly covered to maintain freshness.

This mimics the same cold, controlled environment we use behind the counter.

2. Use it promptly

For the best texture and flavor:

• Cook fresh fish within 1–2 days of purchase.
• Shellfish like scallops or shrimp are best used within 24–48 hours. Live Lobsters are best cooked the same day.
• Oily fish (salmon, trout, tuna) should be eaten sooner than lean white fish.

If you need more time, freezing is your friend.

3. Freeze properly for the best results

If you’re not cooking your fish right away. Freezing is a great way to make sure your fish doesn’t go to waste, and can be enjoyed later.

How to freeze fish and seafood

• Pat the fish dry to remove excess moisture.
• Wrap tightly in plastic wrap or freezer paper.
• Place in a freezer-safe bag and remove as much air as possible.
• Label with the date so you know how long it’s been stored.

Avoid freezer burn

To prevent ice crystals and texture loss:

• Use high-quality freezer bags.
• Press out all air or use a vacuum sealer if you have one.
• Keep the freezer at 0°F or below and avoid temperature fluctuations.
• Use within 3 to 6 months.

Properly wrapped, most fish freezes beautifully and can stay in great condition for several months.