Relishing in the delight of a truly fresh catch grilled to perfection or tucked nicely into a soft taco is a pleasure many of us now have access to, regardless of if we live by the sea or not. Fresh fish is widely available across grocery stores and markets throughout the nation. Yet fish remains one of the most wasted food items in America due to concerns about their freshness and subsequent safety for consumption. So, how would you ensure the freshness of your fish? And what's the most effective way to store it? To answer these niggling questions, Andrew Wilkinson, a chef specialist for North Coast Seafoods, steps in with some nuggets of wisdom.

It turns out the biggest nemesis of fish freshness is warm air. To maintain top-notch freshness, "the core temperature of the fish needs to be kept below 34°F," suggests Wilkinson. Considering that most refrigerators are set around 40°F, he advises tightly wrapping the fish in plastic wrap to avoid exposure to air, and then placing it in the chilliest part of the fridge, generally towards the back. Concerned about a not-so-cold fridge? Wilkinson offers this handy trick; place a frozen ice pack atop the fish to enhance the cooling, ensuring that it remains at a consistently low temperature.

The storage longevity of fresh fish is influenced by a variety of factors - the type of fish, the storage method, and its freshness at the point of purchase. Wilkinson elaborates, "Generally, fresh fish can be refrigerated for up to three days, though it can last longer if the core temperature is kept sufficiently low. For optimal flavor and quality, though, it's advisable to consume it as soon as possible."

But how to ascertain whether your fish is still fresh? Wilkinson's tip - do the smell and texture checks. Needless to say, fish should smell somewhat like fish - a mild, clean smell that reminds of a sea breeze, and never a foul, 'fishy' smell indicative of decomposition, likened to the aroma of ammonia. He adds that, "fresh fish should be firm enough to spring back when touched. If it's mushy or slimy, it's probably no longer consumable."

If there's any doubt still, Wilkinson urges erring on the side of caution and discarding the fish. Consuming bad fish could potentially lead to foodborne illness - something no one desires.

Yes, freezing fresh fish is a viable option, but the storage itself is crucial in preserving fish quality and texture. Wilkinson advocates for patting the fish extremely dry with paper towels to remove all excess moisture, and if it's a whole side, recommends portion cutting prior to freezing. Each portion should then be tightly wrapped in plastic, securely placed in a ziplock bag or vacuum sealed, to avoid freezer burns. Labeling your fish with the type and date is crucial to track its stay in the freezer.

While technically frozen fish can remain indefinitely in the freezer, texture changes may start to appear after three months. Hence, ensuring an air-tight environment while freezing is vital.

When it comes to defrosting fish, Wilkinson advises treating it as you would defrost meat - unhurriedly in the fridge. Also, avoid shortcuts, "definitely never defrost under hot water as it can lead to bacterial growth, aside from damaging texture and flavor." If you're crunched for time, you could place it under cold running water for several minutes. Defrosted fish should be used within a day or two, at most.

You can indeed cook frozen fish as well. The trick here is to ensure thorough cooking because it may be slightly challenging to judge the fish's readiness. Wilkinson suggests slow-cooking frozen fish with lemon, herbs, and olive oil at 275°F. Time duration varies as every oven is different, but the internal temperature should ideally be around 135°F. Enjoy your flavorful seafood recipe straight from the deep blue!