Final answer:
Option (A), Frozen fish should be stored at 0°F (-18°C) or colder, wrapped to prevent freezer burn, and stored for appropriate durations based on fat content. These practices maintain safety and quality.
Step-by-step explanation:
Frozen fish should be stored at 0°F (-18°C) or colder, wrapped to prevent freezer burn, and stored no more than 2 months for fat fish and 6 months for lean fish. These measures ensure the safety and quality of the fish. Storing at the correct temperature inhibits bacterial growth because freezing at or below 0°F (-18°C) preserves food by halting microbial growth.
Wrapping fish tightly before freezing minimizes exposure to air, reducing the risk of freezer burn, which affects quality. Also, the storage duration is important as the quality can deteriorate over time, especially for fatty fish which have a shorter freezer life due to higher susceptibility to rancidity. Adhering to these guidelines ensures that fish is safe for consumption when thawed and prepared.