Don't Let Your Seafood Get Freezer Burn! How to Store Raw and Cooked Fish So It Stays Tender for 8 Months

According to the fish storage guide from the American food website 'EatingWell', the key points are as follows: • Refrigerating Raw Fish: The storage time depends on the size and fat content; larger, leaner fish last longer. Whole fish can be laid flat on a deep tray filled with ice; cut fillets should be tightly wrapped in plastic wrap to prevent direct contact with ice, which can cause bacterial contamination and fishy odors. • Refrigerating Cooked Fish: It's recommended to use airtight glass containers, which can inhibit bacteria, slow down spoilage, and prevent odor absorption. • Freezing: For frozen fish fillets, use a vacuum sealer or thick resealable bags to remove as much air as possible to prevent drying out or freezer burn. • Duration and Labeling: Freeze raw fish fillets for up to 8 months and cooked fish for up to 3 months. It's advisable to label the packaging with the date for proper management.