Refrigeration vs. freezing: how long can you keep meat and fish?

Meat and fish are sensitive foods, very rich in protein, and particularly exposed to the risk of bacterial growth. Their conservation requires rigorous attention, whether in the fridge or the freezer. But how long can they be kept safely, and under what conditions ?

In this article, Frigelux gives you simple, practical guidelines for preserve meat and fish safely, while preserving their freshness and quality.

1. Refrigeration: short but effective storage

The refrigerator is ideal for fast consumption of fresh produce. It is essential to respect the cold chain and store food in the coldest zone (between 0 and 2°C), generally located at the bottom of the appliance.

Refrigerated shelf life :

Practical tips:

• Store meats and fish in airtight containers or in their original, unopened packaging.

• Avoid leaving these products at room temperature for more than 30 minutes.

• Place them at the bottom of the fridge, where the temperature is lowest.

2. Freezing for long-lasting storage

Freezing allows you to temporarily stop bacterial proliferation, by keeping food at -18°C. This is the best solution for storing meat and fish over several weeks or months.

Freezer shelf life (-18°C) :

Practical tips:

• Pack your food in freezer bags or airtight boxes, evacuating as much air as possible.

• Label with the freezing date to track durations.

• Avoid refreezing a previously thawed product unless it has been cooked in the meantime.

3. Refrigeration or freezing: what's best for your needs ?

Good to know:

• Freezing does not eliminate bacteria, but rather pauses. Once defrosted, the food should be eaten quickly.

• For better quality, freeze on the day of purchase, without waiting for the deadline.

4. Defrosting: a step not to be neglected

Poorly controlled defrosting can lead to bacterial recontamination.

Safe methods :

• In the fridge: the safest and most recommended method.

• Microwave (defrost function): if you cook immediately afterwards.

• Never at room temperature: this encourages the rapid proliferation of bacteria.

FAQ - Meat and fish preservation

Can I freeze a product that's about to expire ?

Yes, but only before use-by date. The earlier you freeze, the better the quality after thawing.

How do you know if frozen meat is still good ?

If properly packaged, with no traces of freezer burn (whitish stains), it can be eaten within the time limits indicated. Odor and texture should remain normal after thawing.

Does fish keep as well as meat ?

No, fish is more fragile, especially oily fish. It is recommended not to freeze for more than 2 to 3 months to preserve taste and texture.

In a nutshell

To preserve meat and fish:

• Use the refrigeration for rapid consumption (1 to 4 days depending on the product).

• Use the freezing for longer periods, in good packaging conditions.

• Avoid handling errors: poorly sealed packaging, refreezing after thawing, forgetting dates.

• Always defrost your products in the refrigerator for greater safety.

With Frigelux, with precise temperature control and specially adapted compartments to ensure optimum optimum preservation of sensitive products, while limiting losses and risks.