How to store meat and fish properly in the fridge

Meat and fish are among the most temperature-sensitive of foods. Poor storage can lead to rapid bacterial proliferation, loss of freshness, taste deterioration and, above all, a major health risk.

Respecting good storage practices is essential to preserve product quality, avoid wastage and guarantee food safety for the whole family.

Why meat and fish are high-risk foods

These foods are rich in protein and water, providing an ideal environment for bacterial growth.

Even at low temperatures, some bacteria continue to multiply slowly.

A break in the cold chain considerably accelerates their proliferation.

The ideal temperature for preserving meat and fish

The coldest part of the fridge is usually at the bottom, just above the crisper.

The ideal temperature for meat and fish is between 0 and 2 degrees.

A fridge set at 4 degrees will preserve these foods, but their shelf life will be shorter.

Where to place meat and fish in the fridge

Meat and fish should always be placed in the coldest zone.

They should never be stored in the door, where the temperature varies too much.

They should be kept separate from other foods to avoid cross-contamination.

Packaging and food protection

Original packaging is not always suitable for prolonged storage.

We recommend the use of :

• airtight cans
• cling film
• conservation bags

Good packaging limits oxidation, odors and contamination.

Meat shelf life

Minced meat: 24 hours maximum.

Raw poultry: 1 to 2 days.

Beef, veal, lamb: 2 to 3 days.

Half-finished cold cuts: 3 to 5 days.

Fish shelf life

Fresh fish: 24 hours maximum.

Smoked fish: 2 to 3 days after opening.

Seafood: 24 hours.

Fish is even more fragile than meat.

Signs of spoilage to watch out for

Strong or unusual odor.

Sticky or viscous texture.

Change in color.

Presence of excessive liquid.

When in doubt, it's best to discard the product.

Should meat or fish be washed?

It is not advisable to wash meat or fish before storage.

Water promotes the spread of bacteria on kitchen surfaces.

It's best to handle them with clean utensils and wash your hands.

Freezing as a preservation solution

If meat or fish is not to be eaten quickly, freezing is the best solution.

We recommend freezing as soon as possible after purchase.

Quick freezing preserves texture and taste.

Defrosting in complete safety

Always defrost in the refrigerator.

Never at room temperature.

Slow thawing limits bacterial proliferation.

Common mistakes to avoid

Storing meat in the door.

Keeping too long.

Refreezing a product that has already thawed.

Use non-hermetic packaging.

Fridge organization for better hygiene

Meat and fish should be kept separate from vegetables and ready-to-eat products.

A dedicated shelf reduces the risk of cross-contamination.

Regular cleaning is essential.

Consequences of poor preservation

Risk of food poisoning.

Loss of taste quality.

Food wastage.

Digestive problems.

FrigeluX advice

At FrigeluX, our refrigerators feature reinforced cold zones specially designed to preserve sensitive foods.

Good organization and the right temperature are the keys to safe, long-lasting storage.

FAQ

How long can I keep meat in the fridge?
On average 2 to 3 days, depending on the type.

Does fish keep longer than meat?
No, fish is even more fragile.

Can I refreeze meat?
Only if it has been defrosted in the fridge and cooked.

Where to put meat in the fridge
In the coldest zone, at the bottom of the fridge.

Discover our selection of FrigeluX refrigerators designed for optimal preservation of sensitive foods.