How to Store and Freeze Fresh Fish the Right Way

Buying fish in bulk saves money and trips to the market, as long as you store it correctly. Follow these steps to keep fish tasting fresh.

Step 1: Clean quickly

Scale, gut and wash the fish as soon as it arrives. Remove the dark blood line along the spine, which spoils first.

Step 2: Dry thoroughly

Pat each piece completely dry with a clean cloth or kitchen paper. Extra water forms ice crystals that ruin the texture.

Step 3: Portion and pack

• Pack one meal’s worth per bag so you only thaw what you need
• Squeeze out as much air as possible to prevent freezer burn
• Label each bag with the date and type of fish

Step 4: Freeze fast

Lay the bags flat in the coldest part of the freezer. Flat bags freeze faster and stack neatly.

How long does fish last?

• Fridge: 1 to 2 days
• Oily fish like hilsa: up to 3 months frozen
• White fish like bhetki and pomfret: up to 6 months frozen
• Prawn: up to 3 months frozen
• Crab: best cooked fresh; cooked crab meat freezes for 2 months

How to thaw fish safely

Thaw overnight in the fridge, never at room temperature. For a quick thaw, place the sealed bag in cold water for 30 to 60 minutes.

Start with the freshest catch. Here is how to choose fresh sea fish.

Frequently asked questions

Should I wash fish before freezing?

Yes, rinse it and then dry it completely before packing.

Can I refreeze thawed fish?

Only if it was thawed in the fridge and not left out. Quality will drop, so cook it instead if you can.

Ready to taste the difference? Order fresh fish, packed on ice, sourced directly from the Sundarbans and delivered across Bangladesh.