Fish facts · Updated 29 September 2026 · 5 min
Storing and preparing fresh fish: tips from the fishmonger
Fresh fish needs careful handling. Practical advice on transport, refrigeration, freezing and cooking your purchase.
By Schaap’s Vishandel · fishmonger since 1938
Fresh fish needs careful transport, refrigeration and preparation. Always follow the storage advice given at purchase and the information on the packaging.
Freshness and safety are different
Smell and appearance help assess quality but do not prove fish is safe.
If fish smells unpleasant or you are unsure how it was stored, do not eat it; ask for advice.
Refrigerating fish
Transport fish in a cool bag and refrigerate it promptly at 4°C in a covered container. Preferably eat unpackaged fresh fish on the day of purchase.
Respect the use-by date. Keep raw fish separate from ready-to-eat food; harmful bacteria are not always visible or detectable by smell.
Freezing and thawing
Ask whether the product is suitable for home freezing and whether it has already been thawed. Wrap securely and follow the product’s advice.
Thaw covered in the fridge, not on the worktop. Previous freezing alone does not establish suitability for eating raw.
Check that fish is cooked through
Use clean utensils and prevent cross-contamination. Cook raw fish thoroughly; time alone does not prove it is done.
The time needed depends on thickness and cooking method. Ask us for advice for your fillet.
Extra care for vulnerable groups
Pregnant people, young children, older people and those with weakened immunity should avoid raw fish and smoked fish that has not been thoroughly heated. Separate advice on fish species also applies during pregnancy.
Read the Dutch Nutrition Centre’s guidance or discuss personal questions with a qualified health professional.
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