Final answer:
Frozen raw fish should be stored wrapped in airtight and moisture-proof wrapping at temperatures below -18 °C for long-term storage. Thawing should be done in the refrigerator, cold water, or microwave, and refreezing thawed food is not recommended.
Step-by-step explanation:
Frozen raw fish should be stored wrapped in airtight and moisture-proof wrapping to prevent freezer burn and to ensure that the fish maintains its quality. When freezing foods, including fish, it's important to keep them at a temperature that halts bacterial growth. According to the US Department of Agriculture (USDA), the freezer temperature should be kept below -18 °C (0 °F) for long-term storage. At these temperatures, foods can be stored indefinitely, although quality may deteriorate over time.
Thawing should be done carefully, either in the refrigerator, in cold water, or in the microwave, to ensure that the temperature does not become conducive for bacterial growth. It is crucial not to thaw foods at room temperature because freezing does not kill microbes; it merely preserves them, and they become active once the food thaws. If food has thawed, it should be treated like fresh perishables and never refrozen. For foods like fish that can harbor parasites, freezing at these low temperatures is also an important safety measure to kill any potentially harmful organisms.