Everything You Need to Know
about Buying and Storing Fish

BUYING

Shop in a clean, reputable market. Don’t buy fish that has a distinct “fishy” odor (fresh fish smells like a sea breeze).

Buying frozen fish? Select a brand that’s well wrapped and rock hard, without any freezer burn.

When buying a whole fish, plan on ½ topound per person; purchaseto ½ pound per person for fillets and steaks.

Make sure fillets and steaks have a shiny, moist, translucent appearance; the flesh should be firm with no gaps between the flakes. There should be no browning or drying around the edges and no evidence of extra liquid.

If you’re purchasing a whole fish, check to see if it has bright, shiny eyes and scales; the scales should cling tightly to the skin.

STORING

Make the fish market your last stop before heading home. To be extra safe on extended rides or on hot days, store fish in a small cooler with a couple of ice packs.

Store fish in the coldest part of the fridge— either at the back of the bottom shelf or in the meat drawer.

Always keep raw seafood away from other foods to avoid cross-contamination, and wash hands and surfaces thoroughly with hot soapy water after handling.

Plan to use fresh fish right away or, at the very latest, within a day or two. Frozen fish can be kept up to six months.

If you need to keep fish overnight, remove it from the packaging and pat dry.Then cover it loosely with plastic wrap and layer the wrapped fish with ice in a colander placed over a bowl to catch drips.