Storing Fish

Fresh fish should be stored for as short a time as possible after purchase. Shelf-life depends on the type and quality of the fish. Well-handled fish can be kept for up to a week under ideal storage conditions. Use a reliable retailer and try to find out the history of the fish before deciding on how long it can be stored at home.

Temperature is the key to maintaining quality. Spoilage occurs twice as fast at 40°F/4°C (the usual temperature of a home refrigerator) than at 32°F/0°C, which is the ideal storage temperature. Whole fish will keep longer if they have been gutted; this eliminates the enzymes in the stomach that accelerate decay. Fish stored in a home refrigerator should be wrapped tightly in plastic and covered in ice. The melting ice should drain away from the fish. Cut fish should not be in direct contact with ice because this will discolor the flesh and draw out the juices.