Spring means the fishmonger at my local farmers market is back in business, and that means easy access to super-fresh local fish for weekend meals. While the best way to enjoy fish is to eat it immediately after buying it, there will inevitably come a time when you have the opportunity to buy fish on, say, Saturday, and you won't be able to use it until Sunday or Monday.
There are a few additional things to keep in mind as you go about storing your fish. First and foremost, be sure your hands are clean whenever you handle raw fish. Next—and just as important as keeping the fish cold, if not more so—keep your fish flesh dry. The bacteria responsible for fish spoilage thrive in moisture, so the wetter the flesh, the quicker it will degrade.
The best way we've found to store fish at home is to rinse the fish fillets and dry them thoroughly with paper towels, then place them in a single layer in a zip-top bag. Press out all the air, lay the bag on top of a plate or tray lined with ice or ice packs, and set more ice or ice packs on top of the zip-top bag. Then place the entire setup on the bottom shelf of the fridge, all the way in the back.
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