Improperly handled fish may spoil or become contaminated with pathogenic bacteria.
Recommendations:
(1) Caught fish should be cleaned then rinsed soon after being caught.
(2) Purchased fish should only be bought from reputable sources that are hygienic.
(3) Fish should not be left at room temperature or in the heat for any length of time.
(4) Fish should be transported on ice or with a refrigerant.
(5) Fresh fish may be refrigerated (35-40°F) for up to 2 days before being cooked. It should be wrapped in plastic "cling wrap" or stored in a tightly sealed container.
(6) Fish that will not be cooked within that period should be frozen.
Frozen fish storage:
(1) Fatty fish such as mackerel and salmon may be kept frozen for 3-4 months (unless smoked).
(2) Lean fish (sole, rockfish) may be kept frozen for up to 1 year.
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