1. Temperature is key!
Store your frozen fish in the freezer at a constant temperature of between -15°C to -20°C.
2. Cook as soon as possible
If not using immediately after thawing, store in the refrigerator and use within 24 hours.
3. Never re-freeze
Harmful bacteria can begin to multiply; simply refreezing the fish fillets won’t do the trick!
4. Don’t mix & match
Don’t let juices from raw seafood, meat, or poultry come into contact with other food..
5. Cook it thoroughly
Cook fish until it reaches an internal temperature of 17°C for at least fifteen seconds.