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High standards for food storage prevent nutrient loss and product degradation. Temperature, humidity, air exposure, and lighting can all affect food quality.

Frozen foods should be stored between −30 and −18°C (−22 and 0°F) in order minimize oxidation and thiaminase activity (Crissey 1998; Henry et al. 2010). Refrigeration at <4°C (39°F) should be used for storing vegetables, fruits, forage, and for short‐term holding (<24 hours) of thawed seafood and gel foods. Some pelleted and flake foods also require refrigeration. Room temperature storage, e.g. 18–21°C (64–70°F) and 50–60% relative humidity, can be used for some dry foods. The foods should be off the ground and the area should be well‐ventilated (Henry et al. 2010). Temperatures of food storage locations should be monitored and recorded routinely to ensure conditions are suitable.

It is common to purchase food in bulk and store items until use. Using sealed containers to minimize air and light exposure helps maintain nutrient content. It is important that containers are labeled with the:

 Date of catch, manufacture, or receipt.

 Date of opening.

 Date of discard.

The discard date, or shelf life, should be provided by the manufacturer for pelleted, flake, and gel foods. For frozen seafood, the discard date should be less than 12 months from catch. This may be reduced to six months for high‐fat foods (e.g. mackerel and herring) but nutritional testing is a more reliable way of evaluating nutrient losses.

Figure A4.1 Body condition score system for koi (Cyprinus carpio koi) and similar fusiform fish.

Source: Image courtesy of Amanda Slade; copyright reserved.

Figure A4.2 Body condition score system for southern stingrays (Hypanus americanus) and similar demersal rays.

Source: Image courtesy of Amanda Slade; copyright reserved.

Figure A4.3 Body condition score system for reef sharks (Carcharhinus sp.) and similar pelagic sharks.

Source: Image courtesy of Amanda Slade; copyright reserved.