A method is described for preserving a fresh food product extending the shelf life of organoleptic, physical and alimentary properties of the fresh food product, comprising at least three steps in sequence, one step of cleaning residues from the fresh food product by washing said fresh food product with a liquid washing solution, a phase of immersion of said fresh food product in a mixture of water and honey at low concentration for a short immersion time comprising between 20 seconds and 100 seconds, said mixture of water and honey at low concentration provides that the honey has a concentration comprising between 10 grams per liter of water and 100 grams per liter of water, a step of refrigerating the fresh food product at a refrigeration temperature higher than zero degrees Celsius.
