Storing And Preserving Fresh Fish In ancient times, there were
three fundamental methods of preserving fish: refrigeration on
ice, salting, and pickling (or fermentation). In this lesson,
we'll explore using ice and salting for preserving fish. Keeping
Fish on Ice After delivery, fish should be cleaned, trimmed, and
stored on crushed ice. Most whole fish with skin on can be
stored directly in ice. Here are a few more tips: - Fillets
should not come in direct contact with ice to avoid damaging the
flavor and texture of the flesh. - There must be drainage
openings in storage units so the fish does not soak in water -
Ice must be changed daily. - Any fish that is held on ice for
too long will lose flavor, and the flesh will lose its natural
elasticity. Certain saltwater fish, such as brill, sole, and
turbot, can be held for several days. Others, such as whiting,
sardines, skate, and most freshwater fish, are too fragile to be
held for a long time. Preserving Fish with Salt Salting has long
been a popular method