How to keep your fish as fresh as it is when we catch it

The best salmon in the world comes from Norway. Here's how to keep it in the best condition.

At 10°C it keeps fresh for 1–2 days. At 7°C it keeps fresh for 2–3 days. At 5°C it keeps fresh for 5–6 days. At 3°C it keeps fresh for 6–8 days. At 0°C it keeps fresh for 11–12 days.

Below are step-by-step instructions for maintaining the quality of your salmon by using the correct storage, defrosting and hygiene routines.

Store it properly

Close up of whole salmon
  • When your fish arrives, make sure that the transport packaging does not come in direct or indirect contact with any other seafood products.
  • Salmon must be kept chilled at all times and stored at a constant temperature of 0-4°C. The optimal core temperature is 0-2°C.
  • If fillets or other cut products are not packed in liquid absorbent film, dripping water reduces the taste and quality of the fish and increases the risk of cross-contamination.
  • Fresh whole fish stored in ice should be protected against melting water by using storage containers with drain holes, so melt water can be cleaned out at once.
  • Avoid piling fresh seafood stored without ice to eliminate 'hot spots' which speeds up how quickly the standard of your fish deteriorates.
  • Minimise dehydration by periodically misting the fish to keep fish in dry cold storage moist.
  • Put whole salmon on icebed and cover with small ice cubes to keep the temperature low.