Once received, store whole fish on a tray in a refrigerator covered with cling film at between 0 and 2°C. The gut cavity should be clean, and the fish should be dry, not sitting in a pool of water - if possible, place the fish on a rack in a tray. Fillets and portions should be stored the same way.
Molluscs and live crustaceans should be covered with a damp cloth, newspaper or seaweed, and a lid kept on the box to avoid dehydration - this helps to keep the chill off. The ideal temperature is 6-8°C, and never put directly in front of fans blowing chilled air. Always pick up live crustaceans by the body, not the claws or tail, and treat them carefully - dropping, throwing or skidding the boxes across the floor will stress the fish and weaken them. Oysters should be stored cup side down to retain their moisture.
Your local branch will be able to advise you on how long your fresh fish will keep, as it can vary by species.
Store smoked fish separately from raw fish in the refrigerator and don’t forget that hot smoked fish is a ‘high risk’ product and should be stored accordingly.
Frozen fish should be defrosted overnight in a refrigerator or cooked from frozen, but never in-between.
