I worked in fine dining restaurants in the past, and one chef always made every attempt to keep the fish dry. He said the water took out the oils that kept the fish moist. It could also change the flavor of the fish. We received the fish whole, then fileted and portioned them. These portions were then indivually wrapped in saran wrap, bagged in 5 portion bags, and then placed in another larger bag. This was then placed on a bed of ice, and covered with ice. We never had fish more than two days fresh, as we got deliveries 4 times a week.

I also learned how to do side two of the salmon fairly well, which some folks see as a challenge.

Andy