Since it is not always possible to guarantee that a product will stay in storage no longer than originally intended, it is generally safer to use the lower recommended temperature.
The International Institute of Refrigeration recommends a storage temperature of -18°C for lean fish such as cod and haddock and -24°C for fatty species such as herring and mackerel. The code also recommends that for lean fish intended to be kept in cold storage for over a year, the storage temperature should be -30°C.
Cold store operators can seldom be sure to store only one species or type of fish, or to store it for a limited period only. Cold stores built for storage of fish should preferably be able to operate at -30°C but can be operated at a higher temperature if circumstances and relevant codes or recommendations allow.
Our typical fish storage solutions are between 0/+8 degrees and -18/-30 degrees.