Seafood is even less lasting product than meat. Directly after fishing, they should be stored in the temperatures of about 1˚C. Improper cooling or lack of it causes the creation of large amount of mucus on the surface of fish, which is an ideal environment for micro flora development. The main role in fish decay is played by bacteria (developing in low temperatures) - mainly Pseudomonas, Achromobacter, Flavobacterium and native enzymes. Storage of fish in the temperature higher than 3,3˚C may cause the development of Clostridium botulinum –type E and creation of toxins. The lower temperature of fish storage used the longer time of storage can be. For instance, codling fillet stored in temperature of 25˚C give the signs of decay just after 24 hours, in the temperature of 3˚C after 5-6 days; 0,3˚C after 11-12 days. Fish are cooled more often by adding small parts of ice in the ratio 1:1, and sometimes by dipping the fish in cooled brine or shower with cold brine. Cooling of fish with cold air lasts long and is less efficient. Cooling of fish using ice is used directly after fishing on fish boats.

Fresh cooled-fish are stored for 2-4 days if they are designed to farther processing e.g. freezing or conserving. Fish designed for sale can be stored up to 6 days in the temperature of 0˚C and humidity of air of 90%.Sometimes deep cooling is used, which is done in the temperature of air -1˚C.

Requirements concerning the storage of frozen seafood are shown in the table.