Handling & Storage

I keep the fish intact for as long as I can. This greatly increases the freshness of it. Remove the guts and gills though.

Spanish mackerel ready for the fridge

Cool it down as quickly as possible to preserve freshness

Fridge

I keep chunks as big as will fit in the fridge. In an ideal world you'd hang them up but I don't have that option. I either cling wrap them or store them in boxes.

Whole fish, kept intact for freshness

I fillet parts from chunks in the fridge as needed. While I'm at it I sometimes prep a couple of fillets of fish. I keep the skin on and double cling wrap them. Any excess skin or bones go in the freezer for stock.

Filleting as needed

Fillet released, the rest goes back in the fridge

Freezing & Thawing

I double wrap fillets in cling wrap. It's more practical than vac sealing and almost as good. I always freeze them with the skin on.

Fresh fillets ready for the freezer

Frozen fillets with catch date and how many days until frozen

I save the skin, bones and head off all fish for fish stock. They go in the freezer as little glad wrapped packages until I'm ready to use them.

Fish bones and head, saved for stock.

Aging & Drying

Some Japanese michelin chefs age their sashimi tuna 30-45 days, for texture and taste. It's rare and highly controlled, but it just shows how long you can actually store and eat fish after it's been caught.

Fish works great for drying and is popular for jerky and biltong.

Fish jerky drying