Storage and Handling of Fish

As soon as fish reach the kitchen, they should be gutted and refrigerated in crushed ice. In the short term, most whole fish with skin can be packed directly in the ice, in a fish storage unit with drainage holes to prevent the fish from soaking in water as the ice melts. For fillets and steaks, wrapping material such as parchment paper and/or plastic must be placed between the fish and the ice, since direct contact with the ice will damage the texture and flavor of the flesh. The ice should be changed as it melts.