Whole fish needs steady cold temperatures from the market to your kitchen. Plan your trip so seafood is one of your last stops, then refrigerate it promptly. At home, keep the fish cold, contained, and separate from foods that will be eaten without cooking. Use it soon, or freeze it if your plans change. A few practical steps help protect quality and reduce the risk of foodborne illness.
Keep Fish Cold After Purchase
Bring an insulated cooler or cold bag if you have a long trip home, warm weather, or other errands to run. Keep the fish in its packaging and place it in the cooler with ice or frozen packs. Avoid leaving seafood in a parked car, where temperatures can rise quickly.
At home, refrigerate the fish as soon as possible. Keep your refrigerator at 40°F or below, and use a refrigerator thermometer if you are unsure. If the trip takes longer than planned and the fish has been left warm, do not rely on smell alone to determine whether it is safe.
Store It Safely in the Refrigerator
Set the fish in a clean, leakproof container or on a rimmed tray to catch liquid. Store it on the lowest shelf, below ready-to-eat foods, so drips cannot contaminate other items. Keep the fish covered, and wash your hands and any surfaces that touch raw seafood.
For the coldest storage, place the packaged fish in a bowl or pan over ice inside the refrigerator. Keep the fish from sitting in meltwater, and replenish the ice as needed. Follow any handling or storage instructions provided by the fish market, especially if the fish was packed for transport.
Choose When to Cook or Freeze
Plan to cook fresh whole fish within one to two days of purchase. If you will not use it in that window, freeze it promptly rather than waiting until it has been in the refrigerator for several days. Fish that smells sour, strongly fishy, or ammonia-like, or feels unusually slimy, should not be eaten.
To freeze, wrap the fish tightly in moisture-resistant freezer packaging, press out excess air, and label it with the date. Keep the freezer at 0°F or below. For better quality, use frozen fish within a few months; how long it keeps its best texture can vary with the fish and packaging.
Thaw and Handle With Care
Thaw frozen fish in the refrigerator, ideally in a covered container on the lowest shelf. For a quicker method, place it in a sealed leakproof bag and submerge it in cold water, changing the water regularly. Cook it immediately after cold-water thawing. Do not thaw fish on the counter.
Keep raw fish and its juices away from cooked food, produce, and clean utensils. Wash hands, cutting boards, and counters with hot, soapy water after handling. Cook fish until it reaches 145°F in the thickest part, or until the flesh is opaque and separates easily with a fork.
The safest routine is simple: keep whole fish cold during the trip home, contain it on the refrigerator’s lowest shelf, and cook it within one to two days or freeze it sooner. If you have questions about storage or preparation, contact Santa Fe Fish Market before your visit.