There are few healthier or tastier meals than a perfectly cooked piece of fresh fish. Unfortunately, fresh fish is also one of the easiest dishes to ruin, and the culprit is usually improper handling and inadequate refrigeration. No matter how well prepared, a fish that hasn't been kept at a consistently low temperature will be a disappointing experience at the dinner table and could be dangerous to your health.
From the Water or the Store to the Refrigerator
If fish is to keep well in your refrigerator, it must be in the best condition possible when you store it there. The surest way to know your fish is fresh is to catch it yourself. Keep your catch alive as long as possible. Keep dead fish on ice and clean the fish as soon as you can to remove internal organs. Put ice in the body cavity. Keep the fish at or below 36 degrees to maintain freshness. If you buy the fish, have it wrapped in paper and get fresh-caught and store-bought fish into your refrigerator as soon as possible.
Refrigerator Temperature
Fresh fish will remain firm and safe to eat for up to 48 hours in your refrigerator if you take the proper precautions. Most refrigerators maintain a temperature of 40 degrees Fahrenheit or slightly lower. The ideal temperature to keep fish fresh is between 32 and 36 degrees Fahrenheit.
Refrigerator Storage
To keep it in the ideal temperature range, place your fish on a bed of ice in the refrigerator and replace the ice as it melts. If you caught the fish yourself, drain it of any accumulated moisture, pat it dry and put it in a sealed plastic bag before putting it on ice. If you purchased the fish, leave it in the paper wrap and set it on the ice bed. If you don't plan to cook it within 48 hours, put the packaged fish in the freezer.
Signs of Freshness
If you buy your fish, you may not be able to tell how long ago it was caught. It's important to start with the freshest fish possible to keep it in edible condition when stored in the refrigerator. Look for clear eyes and bright red gills. Dull or cloudy eyes and pinkish gills mean the fish has already passed its peak freshness, and it won't last another two days in your refrigerator. Check for firmness, also; limpness or rubbery flesh are signs of mishandling and lack of freshness.
From the Refrigerator to the Plate
Keep the fish on the bed of ice when you take it out of the refrigerator. Wait until the skillet or oven is ready before taking it off the ice and removing it from the package. Keeping it at the ideal temperature until you're ready to cook it will ensure a tasty, flaky fish dish.
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