How to store fatty fish

How to tell fatty fish has gone bad

• Fresh fish smells mild and clean, never fishy, sour or like ammonia. A sour, rancid or fishy smell in raw or cooked fish means do not eat it.
• A whole fish should have firm flesh that springs back when pressed, clear shiny eyes and red gills with no odour.
• Fillets should be firm with red blood lines and no discolouration, darkening or drying around the edges.
• Spoilage odours get stronger after cooking. If cooked fish gives off even a fleeting ammonia smell, throw it out.
• Use fresh fish within 2 days of buying, kept at 40 F (4 C) or below. If you cannot, wrap it tightly and freeze it.

Sources: Selecting and Serving Fresh and Frozen Seafood Safely (FDA). The times on this page are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.

Storage habits that make the difference

Keep fresh seafood in the coldest part of the fridge, ideally packed in ice in a container, and cook it within a day or two of purchase. Freeze anything you cannot use in time, wrapped tightly or vacuum sealed to prevent freezer burn. Thaw in the fridge or under cold running water, never at room temperature.