What temperature should fish be stored in crushed ice?

Fish should be stored in crushed ice at a temperature of 41°F or below to ensure food safety and maintain freshness. Keeping fish at this temperature range inhibits the growth of harmful bacteria that can lead to foodborne illnesses. Fish is particularly susceptible to spoilage due to its high protein content and moisture levels, which create an ideal environment for bacteria to thrive.

By using crushed ice to keep the fish at 41°F or lower, you reduce the risk of spoilage and extend the shelf life of the product. This practice is vital for preserving the quality and safety of seafood, which is crucial in both commercial and home kitchens.

While other temperature ranges presented may seem acceptable, they do not provide the same level of safety and freshness assurance as the correct answer. Storing fish at temperatures higher than 41°F risks bacterial growth and potential food safety issues.