Best Ways to Store

When buying fresh fish, don’t hold it in the refrigerator for more than a day. If you can’t get to it within 24 hours, freeze it.

To freeze fresh fish, place the unwrapped fish in individual portions on a baking pan or baking sheet and freeze until solid. Then wrap each portion, preferably in freezer paper, label, and keep frozen.

Lean species like sole, snapper, bass, and salmon will keep up to 4 months in the freezer; oily species like bluefish, only up to 2 months.

Cooked fish can be refrigerated for one day only and is best flaked into salads or reheated in soups. It also can be frozen up to 2 months, but then it should be used in soups to camouflage the texture.