How to Store Fish Correctly

Although fresh fish may be stored in the fridge, it is always better to eat it on the day it is purchased. If you must store it overnight, wrap it well in several layers of newspaper, and place it in the coldest part of the fridge (usually at the bottom).

Storing Fish in the Freezer

Unfortunately, the majority of domestic deep-freezers do not freeze quickly enough to prevent large ice crystals forming in the fish. The jagged crystals destroy the flesh, resulting in the loss of juices, flavour and texture.

However, there are some fish that withstand the freezing process better than others; these include fine-grained flesh, such as the sole and its flat relations. Fish with flesh that falls into flakes (such as salmon) can also be frozen, although they will taste better if cooked from fresh.

One way of preserving the texture and flavour of frozen fish is to use a method called 'glazing'.


  1. Clean and gut the fish.
  2. Place it (unwrapped) in a freezer set to fast freeze.
  3. When the fish is reasonably solid, take it out and then dip it into cold fresh water. This will cause a film of ice to form around the fish.
  4. Return the fish to the freezer immediately and freeze until the ice has set solid.
  5. Repeat the process two or three times until the fish is completely encased in ice.
  6. Store the fish in a freezer bag in the usual way.

Any fish that has been frozen should be thoroughly defrosted before cooking; otherwise the outside may be overcooked before the inside has had time to thaw out.

The shorter the time any fish remains frozen, the better it will be.