I was just looking at Marty's site and they have a good topic going about fish preservation. With an abundance of salmon this year it is a good and timely topic. What do you people know about preservation timing for safe eating?

I know it makes a difference if the fish is bled right after the catch and kept cold or at least cool out in the boat. And it helps to push the blood out of the inner cavity vessels before refridgerating for best longevity. I agree with Marty in that if these things are done and the fish is kept in a very cold fridge (mid-30's?) the fish will be OK to eat up to 5-7 days. But I personally still will properly wrap and freeze uneaten fresh fish by around the 4th day; some of course is frozen right after the catch. What are your concepts about this important issue?

And what about commercially caught fish? Some people in that thread contend the fish may have sat on ice for several days before hitting the market, and then several more before it may be sold. My wife and I always look at store fish for freshness and smell it for freshness; and don't buy any that has started to turn strong smelling. What are some of the proper guidelines that you culinary experts can help us with? Thanks!

RT