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Storage and Handling of Fish
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Fish spoil very quickly due to the structure of their muscle fibers, connective tissue, and amino and fatty acids. With every degree over 0°C (32°F) that a fresh fish is allowed to go, its wholesomeness decreases rapidly. For instance, a fish held at 10°C (50°F) will deteriorate four times faster than one held at 0°C (32°F). Therefore, it is generally recommended that the time between fish capture and cooking be as brief as possible, and that careful attention be paid to storage and handling.
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.