Storing and Preserving Fish

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Fresh fish must be properly stored from the moment it is caught to the moment that it is served. This storage can be either short term or long term. Short-term storage entails keeping fish fresh under extremely cold conditions; long-term storage can be achieved through freezing, salting, smoking, pickling in brine, or canning.