Seafood is perishable, and the few hours after you bring it home matter as much as the journey from the boat. The goal is simple: keep it cold and keep it moving toward your plate.
Refrigerate and freeze
Store fresh fish on ice in the coldest part of the fridge and use it within a day or two. For longer storage, freeze it promptly in airtight packaging to prevent freezer burn.
Thaw frozen fish in the refrigerator overnight rather than at room temperature, and never refreeze seafood that has fully thawed.