- Un-soaked salt fish – If the salt fish is to be stored after salting, it is best to shake any loose salt off before putting the fish in a storage container and sprinkling new salt on top of it. It is important to store the salt fish at 0–4°C, in an airtight container. If optimum processing methods and hygiene have been observed, the quality is likely to be maintained for many months.
- Soaked salt fish – Can be stored chilled, at 0–4°C, like fresh or light-salted fish. To extend storage times it is best to freeze it; then it can be stored for several months.
- Light-salted fish – Can be stored chilled (0–4°C) for a few days, like fresh fish. It is best to freeze it if the storage period is longer; then it can be stored for several months.
How is it best to thaw fish?
- It is best to allow frozen fish (fresh, light-salted or rehydrated salt fish) to thaw in a refrigerator, over a few hours.