Most of us are very aware of the perishable nature of fish and how quickly it spoils once it is removed from the water. However, there are some fish species that defy this rule and remain perfectly viable and delicious even after many hours in the refrigerator.
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The Lagoon Fish
The lagoon fish, also known as mudskippers by some, are the result of a collaboration between the ocean and the freshwater. As their name implies, these little guys love to hide in the muddy waters of lakes and oceans, rarely coming to the surface to breathe. While it might sound like an impossible feat, storing fresh lagoon fish is actually very simple. All you need is a little common sense and a few trusted recipes.
If you are storing a whole fish, simply rinse it well under running water before refrigerating. This would remove any excess dirt that might accumulate on the scales during regular cleaning procedures. After rinsing, place the fish on a plate and wrap it well in foil or parchment paper to keep its head intact while in the refrigerator. Most people recommend keeping whole fish under refrigeration for no longer than two to three hours, as once this time passes, the flesh begins to deteriorate rapidly.
Bluefish
If you are new to cooking fish or you just want to switch up your usual fare, try preparing some bluefish. These fish are firm, yet delicate enough to eat raw, making them the perfect choice if you are looking for an easy and fast meal. While generally considered a luxurious fish, bluefish can be found in nearly every supermarket and are very affordable. When comparing bluefish to other commonly sold fish, such as trout or salmon, the price is often comparable and, in some cases, even cheaper. While you might be tempted to buy pre-cooked frozen bluefish, you should resist this impulse and instead, opt for fresh fish whenever possible. The texture might be different, but the taste will be magnificent. Like most fish, fresh and frozen bluefish should be stored and prepared as soon as possible after purchase.
If you are shopping for a large quantity of fish, it is best to buy them in chunks rather than singles to minimize the amount of food waste. When you are preparing a recipe that calls for a certain number of fish, it is best to weigh the fish before purchasing so that you can accurately reach the required amount. If you find that some of the fish are smaller than you expected, you can either go home and eat them now or use the remaining fish in a different recipe.
Snapper
The snapper is a popular fish among fishermen and culinary enthusiasts alike. This saltwater-acclimatized hybrid fish was originally derived from the mullet family and are known for their firm flesh and ability to withstand long cooking procedures. While the flavor of the fish flesh depends on the species, fresh snapper should always be prepared and served as soon as possible after purchase. If you are storing some for later use, wrap the fish in aluminum foil and place in the refrigerator for no longer than two hours before eating.
If you want to learn more about the different kinds of fish available at the market, how to prepare them properly, and which one to choose based on your dietary preferences, consult a reputable source such as the Food and Agriculture Organization of the United Nations or the Monterey Bay Aquarium’s excellent website.