What temperature should fish be stored at and why?

* Slows Bacterial Growth: Cold temperatures drastically slow down the growth of bacteria that cause spoilage. This is crucial because fish are highly perishable and susceptible to bacterial contamination.

* Preserves Freshness: Lower temperatures help preserve the texture, flavor, and nutritional value of fish.

* Reduces Enzyme Activity: Enzymes naturally occurring in fish contribute to spoilage. Cold storage significantly reduces their activity.

Important Considerations:

* Fresh vs. Frozen: Fresh fish should be stored in the coldest part of the refrigerator (ideally below 32°F). Frozen fish should be stored at 0°F (-18°C) or below.

* Storage Time: Fresh fish should be consumed within 1-2 days. Frozen fish can be stored for several months.

* Proper Packaging: Store fish in airtight containers or wrap them tightly in plastic wrap to prevent freezer burn and maintain freshness.

* Thawing: Thaw frozen fish in the refrigerator, never at room temperature, to prevent bacterial growth.

Following these guidelines ensures the safety and quality of your fish and helps you enjoy a delicious and healthy meal.