storing fish

• fish should be stored at a temperature of 0-5 degrees
• fish is often packed in ice to keep it fresh and it should be well wrapped to prevent contamination with other foods
• all fish should be washed under cold running water before preparation to ensure the fish is clean from any blood or innards before cooking
• fresh fish should be used as soon as possible
• the choice of cooking method can have an effect on the nutritional value of fishg
• fish can be steamed, poached, grilled, fried, baked or microwaved
• fish can be used in many dishes such as fried in batter, cooked and served with a sauce or used in soups and salads
• any liquid left after cooking fish can be used in a sauce to serve with the fish