Make sure you freeze the individual packets of vacuum-sealed fish at the right temperature. The risk of botulism increases dramatically at temperatures above 38°F. Many home refrigerators do have temperatures above 38°F, so you’ll want to be sure you to check yours.
2. Remove the fish from packaging before thawing
Why is removing the fish so important? Remember, the vacuum-sealed packaging eliminates oxygen. You want to expose frozen fish to oxygen to prevent the spores from producing toxins in the first place.
3. Follow thawing guidelines provided by seller
As always, follow the thawing recommendations provided by the seller. By itself, vacuum-sealed fish is not a shelf stable or commercially stable product, meaning it requires refrigeration.
Best ways to buy, store, or thaw frozen fish
1. Check the packaging before buying
Continued on the next page
