Frequently Asked Questions About Storage and Durability

Frequently Asked Questions About Storage and Durability

Here we have gathered some of the most common questions and answers about fresh seafood storage and durability.

What is the correct definition of fresh fish?

The definition of fresh fish is that is has been cooled down, but not frozen or otherwise processed or prepared before reaching the fish counter.

How many days is fish usually kept in the fish counter?

This varies by country and by species. Fish that is kept in cold storage or in a refrigerated display in the fish counter, will maintain its high quality for a week or more.

How can I see whether a fish is of good quality or not?

The fish should smell fresh. The flesh should be firm, with a noticeable sheen, and the eyes shiny and clear. A fish fillet should be smooth without muscular cleavage. Fish that has been properly handled, kept clean and in an unbroken cold chain from catch to fish counter, should be of good quality.

Do all fresh fish have a similar durability?

This varies by species and by season. Salmon, halibut and cod benefit from 1-2 days storage to bring out their full flavour, while herring and mackerel should be eaten the same day you buy them. Proper handling and an unbroken cold chain will be the elements that effect durability the most.

Should all seafood be eaten as quickly as possible?

Not necessarily. Fish mature and this improves the flavour in much the same way as meat. Knowing the date of capture or slaughter is useful as this lets you know for how long you can keep the fish in your refrigerator at home. Proper handling, storage and preparation are the best way to maintain quality.

For how long can I keep fresh fish in the refrigerator at home?

Fish should be stored in the refrigerator with ice, and used within 1 to 2 days after purchase. This is because home refrigerators run at higher temperatures than professional cold storage or display counters. If you do not plan to use the fish within 2 days, wrap it tightly in moisture-proof bags (so the fish won’t dry out) and store it in the freezer. In addition, remember that a long journey from the fishmonger in a warm car will also have an impact on how long you can safely store the fish at home.

When making sushi, how long after purchase can I use the fish safely?

Norwegian farmed salmon is the only fish which can be eaten raw in sushi without prior freezing, and the optimal taste is maintained for at least 24 hours. All other fish should be frozen before being used for sushi. For inspiration on what to buy when making sushi at home read more here.