Frozen fish is best used within 3 to 8 months; shellfish, 3 to 12 months. Seafood should never be left out over two hours. You can store commercially canned fish, such as tuna, for up to five years in the pantry; home canned fish, only one year.
Freezing for too long may cause the texture of the fish to deteriorate and the flavor to be lost. Therefore, when freezing fish, be sure to arrange the consumption time reasonably and avoid storing it for too long. Thawing is another key step to keep the fish taste fresh. The best way to thaw the frozen fish is to put it in the refrigerator's fresh-keeping layer and thaw it slowly. Avoid thawing at room temperature, as this is easy to cause bacteria to grow.
| Food | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
| Fin Fish | Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) | 1 - 3 Days | 2 - 3 Months |
| Lean Fish (cod, flounder, haddock, halibut, sole, etc.) | 6 - 8 Months | ||
| Lean Fish (pollock, ocean perch, rockfish, sea trout.) | 4 - 8 Months |
How long can frozen fish be kept?
1. Remove the fish's internal organs and gills.
● Wash and apply a small amount of salt on the fish belly.
● Put it in a fresh-keeping bag and refrigerate.
● It can be stored for up to 3 months.
2. Some fish chunks purchased from the market.
● Wash the fish with light salt water first.
● Sprinkle a layer of salt evenly on both sides.
● Then wrap it tightly with plastic wrap.
● To expel as much air as possible.
● Then store it in the refrigerator.
3. If the fish is to be stored for a short time.
● You can salt the fish.
● After cleaning the fish.
● Sprinkle salt on the fish and spread it evenly.
● Then wrap it with a layer of plastic wrap.
● And store it in the refrigerator for about 6 hours.
● This will keep the fish fresh and add more flavor to the fish.
