Storing Frozen Fish and Seafood

Why Fish Is Especially Sensitive

Fish and seafood are among the most perishable foods. Their tissue is delicate, and their fat — especially in oily species — oxidizes easily on contact with air, causing unpleasant flavors and odors. That is why fish needs a temperature that is both low and stable, along with good protection from air.

Recommended Temperature

Frozen fish and seafood are generally stored at −18°C or lower. For long-term storage, a range of −18…−22°C is often preferred: the colder it is, the more slowly quality deteriorates. Exact conditions and shelf life are always set by the manufacturer, so follow the requirements on the label.

Glazing and Packaging

Glazing means forming a thin layer of ice on the surface of frozen fish. This layer protects the product from drying out and oxidation and is commonly used for whole fish, fillets and shrimp. Along with glazing, proper packaging is also important:

• Airtight or vacuum packaging reduces contact with air;
• Rigid boxes protect the product from mechanical damage when stacked;
• Each box should be labeled with the product, batch and freezing date;
• Fish is best stored separately so its odor does not transfer to other products.

Temperature Stability

Fish is harmed not only by high temperatures but also by fluctuations. When a product partially thaws and refreezes, ice crystals grow and damage the tissue. As a result, the fish loses juice when thawed, becomes mushy and loses flavor. To maintain stability:

• Minimize the time the chamber door is left open;
• Plan loading and unloading so the product does not sit on the ramp for long;
• Use pre-cooled transport;
• Do not overload the chamber — air must circulate freely between pallets.

Thawing and Quality Checks

Frozen fish is usually best thawed in a refrigerator at a low positive temperature. Refreezing thawed fish is not advisable. On receipt, check that the packaging is intact and look for excess ice or frost inside — this may indicate that the product has previously partially thawed.

Seafood Specifics

Shrimp, mussels, squid and other seafood are usually no less sensitive than fish. They should be kept in their original factory packaging, and damaged boxes should be sorted out promptly. Oily fish such as salmon or mackerel generally keeps for a shorter time than lean species, because its fat oxidizes faster. So when planning stock, take into account the type of product and the shelf life specified by the manufacturer.

Storing Fish at Georgian Holding

Our freezer chambers operate at −18…−22°C and are designed for long-term storage of fish and seafood; chambers range from 32 to 145 m². Georgian Holding has served more than 300 clients in Tbilisi for 15 years. We have a private railway siding, forklifts, freight elevators and video surveillance. Call us at +995 555 16 77 77 (Monday–Friday, 09:00–21:00) or browse the chamber catalog on our website.