Short-term Storage

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
While still whole and intact, most fish (with the exception of very delicately fleshed fish such as wild trout, which should be eaten as soon as it is caught) should be stored under refrigeration, packed in crushed ice in a container with drain holes so that the water from the melting ice can be expelled. Fish fillets or steaks should be packed on top of crushed ice with a layer of plastic film separating the flesh from the ice so that there is no direct contact. For every degree over 0°C (32°F) that a fresh fish is allowed to go, its wholesomeness decreases rapidly. For instance, a fish held at 10°C (50°F) will deteriorate four times faster than one held at 0°C (32°F).