Last week we talked about selecting fresh fish. But what do you do with it once you get it home?

Take it out of its packaging right away. Bathe it in five parts of cool water mixed with one part of lemon juice. This will kill any bacteria that might be on the fish. Pat it dry with paper towels. Wrap it in plastic wrap and then in aluminum foil. Store it in the coldest part of your refrigerator and cook it the same day.

Always wash your hands after handling raw fish. And wash all surfaces and utensils in hot water with detergent.

Lean fish can be frozen for two months; oily fish will freeze well for only one month. Fish that has been commercially flash-frozen will be OK in the freezer for three months. You can flash-freeze fresh fish by wetting the fillets, wrapping them in aluminum foil and freezing them solid.

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