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Where can you store fish at home?

Whether you caught the fish on a fishing trip or brought it from the store, there are several ways to store fresh fish at home without freezing. Live fish from freshwater bodies are easiest to store; simply place them in a large basin of water or a bathtub, preferably with running water, to prevent stagnation. Freshwater fish can be stored alive for up to seven days, including crucian carp, bream, carp, pike perch, tench, pike and others.

However, if the fish is of marine origin, it can be preserved at home in running water for no more than 24 hours—for example, this applies to navaga, gobies, flounder, and other marine fish. The water temperature for keeping marine or freshwater fish should be close to the temperature of the water in their natural habitat.

Sea fish can be stored without refrigeration, but in a cool place, for about a day if it's gutted, head removed, and washed in seawater or water salted with sea salt. However, such fish shouldn't be stored in brine; rather, it should be semi-dried and blotted with a rag. Alternatively, prepare special paper, salted and dried, in which to wrap the fish, such as unwaxed parchment.

Without refrigeration, fish can be preserved in crushed ice, with the ice making up 50-60% of the fish's weight. To preserve frozen fish, it should not be defrosted, but it can be stored outdoors or in a freezer. Some fish have a tendency to change color if stored raw without a freezer. Herring, for example, is a good example. To prevent color change, it's best to store this fish in brine (7 ounces of salt 34 ounces of water). In this brine, and in a cool, dark place, herring and similar fish can be stored for quite a long time. The container containing the brine should be tightly sealed. Herring will keep for up to 10 days outside the refrigerator, and up to a month in a refrigerator at 32 to 46 degrees Fahrenheit (at 0 to 8 degrees Celsius).

Cold-smoked fish has few requirements, just like dried fish. Cold-smoked fish can be stored without refrigeration for several days to a week, but in a dry, dark, and cool place. Hot-smoked fish requires special storage, as even in the refrigerator it will last no more than a week, and in ideal condition, two to three days. Without refrigeration, such fish will stay fresh for half to two-thirds of a day.

Fresh or freshly salted fish roe can be stored under a layer of vegetable oil, in a vinegar brine, or moistened with lemon juice. However, it is recommended to store it in the refrigerator at 32 to 46 degrees Fahrenheit (at 0-8 degrees Celsius). This storage period can last up to ten days, depending on the chosen storage method. Lemon juice storage lasts for fewer days, while vinegar or brine solution lasts longer. Caviar and canned fish should not be stored in metal cans or containers. For long-term storage (more than 24 hours), it is recommended to store them in glass or ceramic containers. If necessary, you can use enamel containers or special food-grade plastic containers designed for storing food in brine or oil.