The cold pantry

The middle drawer is the cold pantry for proteins: meat and fish for later.

The life-changing trick: freeze in portions, not in one giant block. Separate fillets or portions with paper in between, or freeze in flat, meal-sized bags. That way you take out exactly what you need without defrosting half a kilo too much.

Label what it is and the date. Fish and mince keep less than a whole cut; use the oldest first.