Guide

How to store fresh fish and shellfish

Fresh fish has a short life. Keep it cold, keep it dry and use it in order, and it tastes the way it did on the boat.

The rules

0 to 2 degrees
Colder than a normal fridge. Use the coldest shelf, or ice.
On ice, not in it
Lay fish on a rack over flake ice, so meltwater drains away and never sits on the flesh.
Covered
Wrap fillets in paper or a lidded tray. Open air dries the surface.
First in, first out
Label every tray with the date it arrived and use the oldest first.

Storage life for fresh seafood, held at 0 to 2 degrees
Product	Keeps for	Notes
Whole fish, gutted	2 to 3 days	Rinse the cavity, dry, and ice
Fillets	1 to 2 days	Keep wrapped and off the ice
Sashimi tuna	Use on the day	Keep in its vacuum pack until service
Live mussels	2 to 3 days	In the fridge, in a bowl with a damp cloth, never in water or sealed plastic
Cooked prawns	2 days	Covered, on the coldest shelf

When in doubt, throw it out. See how we keep quality for the temperatures we hold at our end.

Tell us what you need and when. We reply with what's available, the price and the delivery date.