Each type of fish has its own ideal storage temperature. For example, oily fish (such as salmon) need low temperatures (-5 ° C); sea urchin is best kept at -15 ° C; non-oily fish (like bluefin tuna) should be at 20 ° C; and shellfish should be packed in ice.
而每一種魚適合的保存溫度不同，有油脂的魚（如鮭魚）要超低溫（零下 5℃），沒有油脂的魚（如黑鮪魚）要恆溫（20 ℃），海膽要零下 15 ℃，貝類則要直接放在冰塊裡保存。