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Fishery Leaflet 428 - Handling Fresh Fish. Fishery Leaflet 430 - Preparing, Freezing, an Cold Storage of. Fish, Shellfish, and Precooked Fishery Products. 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 This enables cold store operators to keep energy consumption low and secure food safety during prolonged power shortages. The Fish Cold Store on Lake Victoria.Fresh ?sh is usually transported and sold on ?aked ice,. keeping the temperature slightly above 0C (Heen 1982). Cooling or refrigeration can maintain A production cold store is usually a part of the fish processing plant for storing frozen finished products. Bulk cold stores normally give the same service as.