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<blockquote data-quote="KDM" data-source="post: 117239" data-attributes="member: 314"><p>Fish is kept on ice in the grocery stores and fish markets for quite a while before being discarded. It depends on the type of fish really. Walleye, Perch, Panfish, and other firm white fleshed freshwater fish for me is about 3 days, then I scrutinize the flesh pretty well before consuming or freezing. For Salmon and Trout it's a day tops. The increased oil content of the flesh really shortens the lifespan for my pallet. Saltwater fish seem to last about a day less than freshwater fish, then they start to go. The mackerels are the fastest to go as they have lots of oils with the snappers/groupers lasting the longest at about 2 days IMO.</p></blockquote><p></p>
[QUOTE="KDM, post: 117239, member: 314"] Fish is kept on ice in the grocery stores and fish markets for quite a while before being discarded. It depends on the type of fish really. Walleye, Perch, Panfish, and other firm white fleshed freshwater fish for me is about 3 days, then I scrutinize the flesh pretty well before consuming or freezing. For Salmon and Trout it's a day tops. The increased oil content of the flesh really shortens the lifespan for my pallet. Saltwater fish seem to last about a day less than freshwater fish, then they start to go. The mackerels are the fastest to go as they have lots of oils with the snappers/groupers lasting the longest at about 2 days IMO. [/QUOTE]
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