Storing Fresh Fish:
Keep your Fresh fish exposed to unsafe temperatures for as short a time as possible. It should be placed in a plastic bag to prevent any leakage from contaminating any other foods. To maintain the quality of the fish, it needs to be kept at a temperature under 40°F in refrigerated as soon as possible. Do not allow the fish to set outside refrigeration for any length of time unless preparing to cook.
In Refrigerator for 2-4 days with gel packs in a soft zip up cooler bag is the best.
Remove the fish from the packaging. Thoroughly rinse the fish in cold water. Pat it dry with a paper towel.
Line a plate or pan with a double layer of paper towels and place the fish on the towels.
Cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator, the top shelf in the back.
Be sure the fish is tightly wrapped so that if there are any juices from the raw fish, they will not come in contact with any other food.
In Freezer for up to 4 months if not cryovac sealed. If cryovac sealed, much longer.
When cooking and serving fish, the meat must be handled properly to prevent contamination.
Use a different platter and cooking utensils for cooked fish than what was used for the raw fish,
unless they have been properly cleaned and dried after exposure to the raw fish.Be sure the raw fish does not come in contact with foods that have already been cooked or foods that do not require cooking before being consumed, such as raw vegetables and fruit.If taking cooked fish to be served at another location, be sure to pack the fish so it maintains the proper temperatures. If you are keeping it hot, it should maintain at least a 140°F temperature and if it is cold, it must be kept at or below 40°F.