Preparation and cooking tips

Storing, freezing and cooked temperatures

In this section, we’d like to pass on a few tips to help you get the very most out of your fish.

Storing your fish

If your fresh fish smells “fishy”, it is likely that you haven’t stored it properly, most likely because you have left it in its wrapping paper.

Once you’ve got your fish home, take it out of its wrapping, dry it, place it on a plate and cover loosely with cling film. If it’s placed it in the coldest part of your fridge, it should keep for a good 48 hours. Like meat, it is a good idea to take your fish out of the fridge a little, to leave at room temperature, before you cook it.

Clams and mussels are particularly sensitive to temperature. These should be tipped into a bowl, and covered with a damp tea towel, with the towel directly on top of the shellfish rather than stretched across the perimeter of the bowl.  Oysters have much thicker shells and, if you follow the same method, should keep in the fridge for around 4-5 days.

Freezing your fish

Fresh fish can be frozen. If it’s whole, ensure it has been cleaned first. Whole or as a fillet, ensure it is wiped dry, then tightly wrapped in clingfilm to ensure the flesh isn’t damaged by freezer burn. White fish will keep for 6 months, but oily fish only 3 months.

Defrost your fish by defrosting overnight in the fridge, but do dry it thoroughly before cooking.

Cooked temperature

We would recommend that you purchase a meat thermometer which will removes all of the uncertainty around temperature and ‘doneness’. Cooked temperature for fish should be 55-600 C, much lower than meat (600 C would be the equivalent of a rare steak, for instance) cooked temperatures.

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