Fish lasts nearly twice as long in a 32ºF/0ºC
slush as it does at typical refrigerator
temperatures of 40–45ºF/5–7ºC. It’s desirable
to keep fish on ice as continuously as
possible: in the market display case, the
shopping cart, the car, and in the refrigerator.
Fine flake or chopped ice will make more
even contact than larger cubes or slabs.
Wrapping will prevent direct contact with
water that leaches away flavor.
In general, well iced fatty saltwater fish —
salmon, herring, mackerel, sardine — will
remain edible for about a week, lean cold-
water fish — cod, sole, tuna, trout — about
two weeks, and lean warm-water fish —
snappers, catfish, carp, tilapia, mullets —
about three weeks. A large portion of these
ice-lives may already have elapsed before the
fish appear in the market.
Freezing To keep fish in edible condition for
more than a few days, it’s necessary to lower