How to store meat & fish in Mauritius, from fridge to plate

A fine cut of meat or a really fresh fish deserves a few simple habits to keep all its quality, from the fridge to the plate. The good news: nothing complicated, and nothing that ties you down.

Here's how to store your meat and fish properly in Mauritius — chilled, vacuum-sealed, or frozen — so every piece reaches the table as good as the day it arrived.

The cold chain at home

Good storage starts the moment your order arrives. The principle is simple: the cold should never be broken. As soon as it's delivered, put your cuts in the fridge straight away — that's the one reflex that really matters.

Your cuts arrive vacuum-sealed and chilled, so they easily handle the short trip to your kitchen. All you do is take over, by placing them in the fridge right away — or in the freezer for whatever you won't be cooking soon.

In the fridge: the right temperature, the right timing

Set your fridge between 0 and 4 °C, and keep meat and fish in the coldest part (often at the bottom, just above the vegetable drawer, depending on the model). That's where freshness holds best.

As a rough guide, here are the fridge storage times:

Indicative times, for storage between 0 and 4 °C. For everything fish-related, our fresh fish in Mauritius guide goes further.

Vacuum-sealing, your best ally

Vacuum-sealing isn't a gimmick: by removing the air around the cut, it slows oxidation and protects the flesh. The result — your meat and fish keep their freshness for longer, without losing any flavour.

Freezing well, made simple

Not cooking it all at once? Freezing is an excellent option — as long as you follow two or three simple steps:

• Freeze quickly: the faster it chills down, the better the texture holds. Put the cuts in the freezer as soon as they arrive, without leaving them sitting out.
• In portions: divide by meal. That way you only defrost what you need, with no waste.
• Label the date: a quick note on the bag (contents + freezing date) and your mind stays at ease.

Defrosting without any nasty surprises

Defrosting is where quality is won — or lost. Here too, gentleness is everything:

• In the fridge, the day before: take the cut out of the freezer and let it thaw slowly in the fridge, a night or a day ahead. This is the method that best preserves the texture.
• Never at room temperature: don't leave it to thaw on the worktop. The fridge stays the right place.
• Don't refreeze a cut that's already thawed — just cook it.
• Take the meat out 30 minutes before cooking: back to room temperature just before it hits the pan, it browns better, cooks more evenly and stays more tender.

Our vacuum-sealed delivery keeps it easy

At Bon Manzé Maurice, storage begins well before your door: every cut leaves vacuum-sealed, travels refrigerated, with the cold chain kept from end to end. It reaches you as fresh as when it left.

• You store it straight in the fridge — nothing to repackage, everything is ready to keep.
• You freeze in portions whatever you're not eating right away, keeping the cuts vacuum-sealed.
• You cook at the right moment: you only open the vacuum seal when it's time to prepare your dish.
• Want to see how delivery works? It's all laid out in our guide to meat delivery in Mauritius.

Frequently asked questions