Finger Fish Storage, Freezing and Lunchbox Safety Guide

One of the best things about finger fish is how well it fits into a weekly routine: buy once, freeze in portions, and you have homemade fish fingers on hand for busy evenings and school lunches. Because the strips are thin and have lots of exposed surface, though, they need a little more care than a whole fish. This guide covers storage, freezing, batch-prepping, thawing, lunchbox safety and leftovers, along with plain facts about what Boneless Finger Fish is and what can honestly be said about its nutrition.

What Exactly Is Finger Fish?

"Finger fish" simply describes the cut, not a species. It is boneless, skinless fish that has been filleted and then sliced into finger-shaped strips. FishMart's finger fish is sold raw and uncoated unless the product page states otherwise. The fish used varies with availability, so we do not name a single species; check the product page or ask FishMart which fish is in stock.

Finger fish versus frozen fish fingers

Supermarket fish fingers are usually pre-coated and often partly cooked, and may contain minced or formed fish. Raw finger fish is whole strips of real fillet with nothing added, so you choose the coating, salt level and spices. It must always be cooked thoroughly.

Finger fish versus fillet

Finger fish is cut from fillets, so the eating quality is similar. The difference is convenience and flexibility: fingers are ready for crumbing and frying, while our Boneless Fish Fillet can be ordered as whole fillets, cubes or fingers for a wider range of dishes.

When It Arrives

1. Check the strips: clean, mild smell; moist, even colour; firm texture.
2. Refrigerate straight away at 0–4 °C, or freeze anything you will not cook within 1–2 days.
3. Store in a covered container on the bottom shelf of the fridge, away from cooked and ready-to-eat food.

Use a separate board and knife for raw fish and wash them, along with your hands, in hot soapy water after handling.

Fridge Storage

Raw finger fish should be cooked within 1–2 days of refrigeration. Thin strips spoil faster than thick pieces, so do not push it. Lay the strips on kitchen paper in a shallow container and cover; removing standing liquid helps them keep better. On very hot days, set the container on a tray of ice inside the fridge.

Freezing: The Tray Method

Freezing strips in a bag straight away gives you one solid lump. The tray method keeps them separate:

1. Pat the strips dry.
2. Spread them on a tray lined with baking paper or cling film, not touching.
3. Freeze uncovered for a couple of hours until firm.
4. Transfer to freezer bags, press out the air, seal, and label with the date.
5. Store at -18 °C. For best texture and flavour, use within a few months.

Batch-prepping crumbed fish fingers

You can coat raw fingers in flour, egg and breadcrumbs, tray-freeze them, then bag them. Cook straight from frozen – shallow fry, bake or air fry – allowing a few extra minutes and checking that the centre is opaque and hot. This is the easiest way to have quick, homemade fish fingers ready for school nights. Label these bags clearly as raw so nobody mistakes them for cooked food.

Thawing Safely

Uncoated strips thaw quickly. Place them, still wrapped, on a plate in the fridge; they are often ready within a few hours. For a faster option, seal them in a leak-proof bag and submerge in cold water, changing the water every 30 minutes, then cook immediately. Never thaw on the counter, in warm water or in sunlight. Do not refreeze raw fish that has thawed – cook it first, and the cooked fish can be cooled and frozen if needed. After thawing, discard any liquid and pat the strips dry before coating.

Marinating Safely

• Always marinate in the fridge, covered.
• Keep lemon, vinegar or yoghurt marinades brief – about 15–20 minutes is plenty for thin strips.
• Throw away leftover marinade and coating mixtures (flour, egg, crumbs) that have touched raw fish; do not save them for later.

Lunchbox Safety

Fish fingers are a lunchbox favourite, and a few simple habits keep them safe:

• Cook the fish fingers fully, until the centre is opaque and flakes easily.
• If cooking the night before, cool them quickly and refrigerate within two hours.
• Pack them cold in an insulated lunchbox with an ice pack, especially in hot weather.
• Encourage children to eat them by lunchtime rather than saving them for later in the day, and discard anything that comes home uneaten.
• Do not pack raw or partially cooked fish, even in a cool box.

Leftovers

Refrigerate cooked fish within two hours and eat within a day or two. Reheat until piping hot throughout. Coated fish fingers and pakoras crisp up best in an air fryer, oven or dry pan; the microwave makes them soft. Leftover fingers are also good chopped into a wrap with salad and chutney.

Nutrition, Plainly

Fish is a good source of protein, and lean white fish is low in fat. Because the species used for finger fish varies, its exact nutritional profile varies too. The way you cook it matters more than anything: baked or air-fried fingers are a lighter choice than deep-fried ones, and serving them with salad or vegetables makes for a more balanced plate. For specific dietary needs, including for young children, follow your doctor's advice.

Wrapping Up

Keep finger fish cold, cook it within a day or two or tray-freeze it on arrival, thaw it in the fridge and cook it through. With a stash of crumbed fingers in the freezer, a homemade fish meal is never more than a few minutes away. Order Boneless Finger Fish, try our finger fish recipes, or browse the full Boneless Fish range.

Frequently asked questions

Can I cook crumbed fish fingers straight from frozen?

Yes. Cook raw crumbed fingers from frozen by shallow frying, baking or air frying, allowing a few extra minutes and making sure the centre is opaque and hot.

How long does raw finger fish last in the fridge?

Keep it at 0–4 °C and cook within 1–2 days. Thin strips spoil faster than larger pieces, so freeze any you will not use in that time.

Is finger fish the same as shop-bought fish fingers?

No. FishMart's finger fish is raw strips of boneless fish with no coating unless the product page says otherwise. You add your own coating and cook it fully.

Can I pack fish fingers in a school lunchbox?

Yes, if they are fully cooked, chilled promptly and packed cold with an ice pack in an insulated box. Discard any that come home uneaten.