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How to Store Fish Presuming that you have some top quality fresh or frozen fish on hand the next step is to store it properly until you are ready to cook it. If you are going to cook it within a day, don't freeze it. Fish that has not been frozen has a slight edge over that which has been frozen in both taste and texture. Fresh fish should be stored in the refrigerator as soon as possible after you get it home. If you can't use it within 2 days it should be frozen right away. Don't wait a couple days and then plan to freeze it. Before you store the fish in the refrigerator or in the freezer you should wash it. Clean it First To clean the fish wash it under cold running water. Try not to take too long, basically a good rinsing is what you need. If whole fish are slimy put them under hot water just long enough to rinse off the slime then change to cold water.

Because of the delicate composition of the fish, overcooking can ruin it's texture and flavor. Awhile back the Canadians came up with a method of timing the cooking of fish. It is an approximation, but it is a good one. Basically you measure the fish at the thickest part and cook it for 10 minutes for every inch of thickness. Fish will change from translucent to opaque when done and the flesh will flake easily when probed with a fork. A thermometer is always the best way to tell if it's done. Fish is done at 145 degrees. TO BAKE: Bake fish in a preheated 425 degree oven for 10 minutes for every inch of thickness. Turn the fish over half way through. If your fish is less than 1 /2 inch thick, you don't have to flip it. TO BROIL: When broiling you start the process by adjusting the rack in the oven. You want the rack about 2 inches away from the heat for every ½ inch of fish thickness. If the fish is 1 inch thick place the rack 4 inches from the heat. Cook on...