How should fish and meats be stored in refrigerator?

Dr. Lai Ngoc Hien from the Ho Chi Minh City Traditional Medicine Hospital emphasizes that preserving meat involves more than just placing it in the refrigerator immediately after purchase. Proper storage is crucial to maintaining the meat's nutritional content and freshness.

Meat should be rinsed under running water and allowed to drain before storing in the refrigerator or freezer. Next, divide the meat into single-use portions and place them in containers with lids or zip-lock bags. This method helps keep the meat fresh longer, preserves its flavor, and prevents contamination of other foods in the refrigerator. It is also important to label each container with the storage date and type of meat.

The length of time raw meat can be kept in the refrigerator depends on the type of container used. Ensure that the container is clean, dry, and can be sealed with a wrap or lid. Generally, pork, beef, poultry, shrimp, and fish can be stored in the refrigerator for one to two days.

Meat on top of ice. Illustration photo by Unsplash

Fresh beef, goat meat, and pork can typically be stored for three to five days in the refrigerator and four to 12 months in the freezer. Fresh poultry is best kept for one to two days in the refrigerator and nine to 12 months in the freezer.

Meanwhile, fish and seafood should be used within 24 hours when stored in the refrigerator and can be kept for two to three months in the freezer. Processed meats can be stored for three to four days in the refrigerator and one to six months in the freezer.

Following these storage time limits helps prevent spoilage and preserves nutritional value. The ideal temperature for storing meat in the refrigerator is around 4 degrees Celsius, while in the freezer, it should be below -18 degrees Celsius.

Hien advises that meat should be used as soon as possible after being removed from the refrigerator or freezer, as bacteria can grow rapidly at room temperature. Fresh meat should always be stored in sealed containers and kept separate from cooked meat to prevent cross-contamination, which can affect the meat’s quality and cause unpleasant odors in the refrigerator.