Fish is best stored at between 32° and 34°. We have found that the best way to store fish is to fill a baking dish large enough for your fish, with ice. Then cover the ice with plastic wrap. Lay the fish on the plastic wrap, then cover the fish with additional plastic wrap. Make sure the flesh does not touch the ice. Since most refrigerators are only 40°, the frozen ice will help keep it around the optimal temperature.

If you don't plan to eat your fish for more than three days or so, freeze it. Make sure to get as much air out of the packaging as possible before you stick it in the freezer.

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