It’s common for many people to stock up on hilsa fish during the season and store it in the freezer to enjoy over time. While this might seem convenient, improper storage can reduce the fish’s nutritional value and even pose health risks.
Clinical dietitian Chamili Jannat shares her expert advice on how long hilsa—or any fish or meat—can be safely kept in the freezer, the best ways to store it, and common mistakes to avoid.
How long is frozen fish safe to eat?
According to Chamili Jannat, raw fish or meat can typically be safely stored in the freezer for up to three months, ideally at a temperature of -18°C or lower. However, the longer it stays frozen, the more it loses in terms of taste, aroma, and nutritional value. For best quality, she recommends consuming it within one month.
Proper storage methods
Many people store cooked food and raw fish or meat in the same compartment, which is not recommended. Doing so can cause cross-contamination. If using the same freezer, it’s best to store them on separate shelves or drawers to prevent the mixing of flavors and bacteria.
Clean containers are a must
Always use clean and dry containers or plastic bags for storing fish. Unclean or damp containers increase the risk of bacterial contamination.
Helpful storage tips
- Divide fish into single-use portions before freezing.
- Avoid reopening and refreezing the same pack of fish multiple times.
- Never leave thawed fish partially in water and return the rest to the freezer in the same packaging.
By following these simple yet important guidelines, you can keep your frozen hilsa fresh and nutritious for longer, while also reducing the risk of foodborne illness.
