Tips for Freezing Fish So It Stays Fresh, Firm, and Flavorful for Up to a Month

To keep fish fresh for a long time, you can apply the simple tips below.

Storing fish in the refrigerator or freezer for later use is a common habit in many households. However, many people worry that fish may spoil quickly or lose its flavor. In fact, if handled properly, you can keep fish fresh and delicious for up to a month without affecting its natural taste.

Preparing Fish Before Storage

One of the most important steps in keeping fish fresh is proper cleaning and controlling bacteria on the surface. Unlike some meats such as beef, chicken, or pork—which do not need to be washed before storage (only patted dry)—fish must be cleaned before freezing. You should remove the entrails, gills, and scales, then rinse the fish with diluted saltwater to remove slime and bacteria.

You can also use diluted lemon juice or vinegar to clean the fish, which helps eliminate fishy odors and slime. A mildly acidic environment can inhibit spoilage-causing bacteria without affecting the fish’s flavor if done correctly. After cleaning with lemon or diluted vinegar, rinse the fish again with clean water and pat it dry before moving on to the next steps.

If the fish is not frozen immediately, it should be placed on ice to limit bacterial growth. You may sprinkle a thin layer of salt on the ice (note: do not sprinkle salt directly on the fish). Salt helps slow the melting of ice and maintain a stable temperature. As a result, the fish is better preserved and remains fresh for a certain period of time.

Storing Fish

Some European sources on natural food preservation note that ginger or bay leaves not only help neutralize odors but also have mild antibacterial properties. When storing fish, you can place a few bay leaves or slices of ginger in the bag or container, making sure they do not come into direct contact with the fish.

In addition, placing absorbent paper inside the bag or container helps remove excess moisture, keeping the surface of the fish dry, preventing slime, and preserving its natural aroma for longer.

To keep fish fresh and flavorful for longer, you should tightly wrap each piece of fish with plastic wrap, removing as much air as possible, before placing it in a bag or container for storage. It is also recommended to clearly label the freezing date so you can plan its use appropriately.

Once the fish has been properly cleaned, dried, and tightly packaged, it can be frozen. At temperatures below –18°C (0°F), fish can be kept fresh for up to one month and remain safe for consumption.

Fish that has been thawed should be cooked immediately and should not be refrozen. When preparing to cook, you can transfer the fish from the freezer to the refrigerator one day in advance. Slow thawing helps maintain freshness and prevents bacterial growth.