There's Something Fishy Going On Here

by Mark R. Vogel

Fish can be stored for up to two days but I strongly recommend using it within one day. Ideally it should be consumed the same day you buy it. Whole, gutted fish should be stored in flaked ice.

Make sure you fill the body cavity as well. Flaked ice conforms to the shape of the fish better than cubed ice and is less likely to bruise the flesh.

Place the iced fish in a perforated pan inside another pan to catch the melting ice and then into the refrigerator. Fillets should be wrapped tightly in plastic wrap.

The general rule of thumb for cooking fish is thus: Lean, white flesh fish is best suited to poaching, sautéing, pan frying and deep frying, fatty fish is best with dry cooking methods such as grilling and broiling, and moderately fatty fish is amenable to most cooking methods with the possible exception of deep frying.

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