All fin fish must be stored at slightly below freezing
temperatures. The optimum temperature is 28°-29° F.
Place in a drainage-equipped pan and surround with
ice. The pan must be one that will drain at a rate that at no time will
water surround the fish.
If receive in a container equipped to drain all
natural juices, after receiving, place the container in a drainage
equipped pan and surround with ice.
Handle the filets as little as possible and when
necessary wear glove. Remember the more handling the more bacteria that
will be introduced and shorten the quality and shelf-life.
With filet received in an unusable container, using
gloved hands, place the filets on ice, skin side up with a layer of
plastic underneath. Place plastic over the layer and container process.
Top layer must be covered with plastic and ice placed over. Ice must
completely surround the stored fish.
Plastic bags must be used if sufficient damage is
allowed so as a fish is never held in their own juices. Bags must be
completely surrounded by ice in a drainage-equipped pan.