Storage and Preparation: How to Keep Fish Fresh at Home

You've bought beautiful fresh fish from your local fishmonger, but if you don't store it properly, it will deteriorate quickly. Fish is more perishable than most other proteins, so understanding proper storage is essential. Here's how to keep your fish in perfect condition.

Get it home quickly. Fish starts to deteriorate as soon as it's caught, so minimise the time between purchase and storage. If possible, buy fish as the last item on your shopping trip and head straight home. On warm days, ask for it to be placed in a bag with ice.

Store it on ice. When you get home, place your fish on a bed of ice in the coldest part of your fridge. The ice should be in a tray or dish so melting water doesn't pool around the fish. Change the ice daily or as it melts. This is the best way to store fish for 1-2 days.

Alternatively, use the freezer. If you can't cook it within a day or two, freeze it. Wrap it tightly in cling film and then in foil to prevent freezer burn. Properly frozen fish will keep for 2-3 months. Defrost it slowly in the fridge overnight before cooking.

Keep it airtight. If storing in the fridge without ice, wrap the fish tightly in cling film or place it in an airtight container. This prevents the smell from spreading throughout your fridge and slows deterioration.

Never leave it at room temperature. Fish should never sit out at room temperature for more than 15 minutes. Bacteria multiply rapidly in the "danger zone" between 5°C and 63°C. If you're preparing it, work quickly.

Prep before cooking. Clean and gut the fish just before you plan to cook it, not hours in advance. If your fishmonger hasn't already done this, do it yourself under cold running water. Pat the fish dry with kitchen paper before cooking.

Check before cooking. Before you cook, do a final freshness check. The fish should still smell fresh and oceanic. If it smells strongly fishy or ammonia-like, discard it. Trust your nose.

Cook thoroughly. Fish is safe to eat when it reaches an internal temperature of 63°C, or when the flesh is opaque and flakes easily with a fork. Don't eat raw fish unless you're absolutely certain of its quality and source.

Leftovers. Cooked fish keeps in the fridge for 3-4 days in an airtight container. Reheat gently to avoid drying it out.

Proper storage respects the quality of your fish and keeps your family safe. A little care goes a long way.