The fridge is the best place to store fish.
All raw fish should be wrapped tightly or stored in an airtight container, away from cooked foods and at the bottom of the fridge to stop it from touching or dripping onto other items. When buying canned fish, never store leftovers in open cans in the fridge, as the metal of the can may transfer to the contents. Put the leftover canned fish into a sealable container instead.
Can I Freeze It?
Tightly wrap your fresh fish before freezing. Check the packaging instructions before freezing as some fish cannot be frozen.
Lean fish should last for approximately six months and fatty fish should last for approximately two months in the freezer.
Fresher For Longer
Canned fish – salmon, tuna and sardines – are a cheaper and delicious alternative to fresh fish.
If you’re buying fresh fish, refrigerate or freeze it as soon as you get home from the grocery store.
Use It Up
Fish should be cooked, eaten or frozen right up to the best before date. Fresh fish usually lasts for 3 to 4 days in the refrigerator. If you have defrosted frozen fish, make sure to cook it within 24 hours. Cooked fish will last for a couple of days in the fridge, or it can then be frozen again. Defrost and eat within 24 hours. Most fish can be flaked and added to scrambled eggs, tossed into spicy rice dishes or made into a pâté by adding mayonnaise or cream cheese for a dip.
Did You Know?
Tuna fish sandwiches are a great way to get cans of tuna out of your cupboard. Add in some leftover crunchy vegetables for the full sandwich experience.