Fish notoriously deteriorates very quickly. For this reason, vacuum preservation is the best choice. It is of fundamental importance that the fish that you decide to preserve with this technique is absolutely fresh: therefore, make sure that during time between the moment of fishing and the purchase, it has been stored cold in special containers. Depending on the type of fish, the storage temperature varies: sea bass, carp, pike, cod, hake, sea bream, sole and tench can be stored at -25°C. Instead, fatty fish (such as herring, salmon, sardine, mackerel, tuna and trout) must be stored at a temperature of -30°C. Of course, crustaceans and molluscs can also be preserved with vacuum packing.