Storing fish requires specially designed equipment with precisely controlled temperatures in order to ensure that it remains in peak condition for as long as possible. Fish is more delicate than other proteins, and if stored incorrectly it can affect the taste and texture, allowing dangerous bacteria to form, putting your customers at risk. If it’s not kept at a certain temperature it releases ammonia quicker, likely damaging your equipment. It needs precisely calibrated equipment to reduce and manage these issues.

Williams knows that there’s a need for a wide selection of refrigeration equipment for specific applications, and its range includes models designed to suit the storage of fish.  Here the company offers advice on refrigeration and fish.

How to prepare fish for storage

Before being refrigerated, whole fresh fish needs to be rinsed in cold water to remove any loose scales and dirt, before being patted dry with paper towels. This removes any of the protective slime fish secrete and will help to prepare it for cooking.

Can fish be stored in a standard fridge?

To keep fish fresh for as long as possible it needs to be stored within -2 / +2°C. Standard refrigeration runs at 3-4°C, at which temperature the shelf life of the product is greatly reduced as well as causing the increased release of ammonia.

Ammonia is corrosive to metals like aluminium and copper, and if a standard refrigerator is used this will lead to degradation of the cabinet’s interior and refrigeration system and could lead to costly refrigerant leaks. Also, wet, raw fish can be very heavy, and standard equipment may not be sturdy enough to hold it.

How to make fish last longer?

Garnet FG1T / FG2T and the Zircon FZ18 feature stainless steel throughout the interior, with the liner evaporator integrated into the structure, ensuring the entire internal space is easy to wipe clean. Copper piping serving the evaporator is protected from exposure to ammonia by being positioned within the insulation foam surrounding the interior. There are no internal fans or fin coil evaporator, thereby reducing the risk of corrosion.

To ensure they can handle the extra weight of fish, specialist cabinets need to be constructed with a higher load capacity than standard units, with a robust internal frame for holding containers. Slime trays are important, too.  The Zircon is supplied with seven easy clean polypropylene trays which come with removable slime trays that catch any residual liquids that fall off the fish. These have holes in the bottom so fish are not left to sit in their juices, helping to keep them in peak condition. Fish cabinets are fitted with a standard waste drain on the base of the unit that allows it to be connected to the main drain.

Sustainability and practicality

Sustainability is an increasingly important factor when choosing commercial refrigeration and fish cabinets are no different.  Both Zircon and Garnet models feature precision injected, high density polyurethane insulation with zero ODP and low GWP, providing excellent thermal efficiency. Both ranges use natural refrigerant, further improving sustainability. 

However you should also look for practical features that make the fish cabinet easy to live with, such as the self-closing, barrel locked doors and easy to clean, replaceable magnetic balloon gaskets which gives a 100% seal. Williams fish cabinets use the energy saving CoolSmart controller, which ensures excellent temperature management.  All models are fitted with heavy duty non-marking swivel castors with brakes, with low-level versions fitted on the Zircon. They are designed to fit through a standard doorway with no need for tipping.

Equipment like Zircon or Garnet cabinets, will ensure your fish are kept in perfect condition. With high fish prices, ensuring the product stays in good condition for as long as possible makes investing in the right equipment a pragmatic and profitable choice.