for fatty fish such as salmon, six months for
most lean white fish and shrimp. Like frozen
meats, frozen fish should be thawed in the
refrigerator or in a bath of ice water (p. 147).
Irradiation
Irradiation preserves food by way of high-
energy particles that damage the DNA and
proteins of spoilage microbes (p. 782). Pilot
studies have found that irradiation can extend
the refrigerated shelf life of fresh fish by as
much as two weeks. However, the initial
deterioration of fish quality is caused by the
action of fish enzymes and oxygen, and this
action proceeds despite irradiation. Also,
irradiation can produce off-flavors of its own.
It’s unclear whether irradiation will become
an important means of preservation for fish.
Unheated Preparations
of Fish and Shellfish