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COKTOE said:
Player2 said:

Always freeze fresh fish for at least 48 hours before cooking it.

I've never heard this before. I've had freshly caught fish around 10 times in my, like in under an hour of being caught fresh, and it was the best fish I've ever had.

Yeah, that doesn't really sound like good advice. I'm not sure if the comment was made in relation to the healthiness or bacteria levels or general food quality, but it shouldn't really improve any of those. Freezing typically does two things: It prevents bacteria from growing (however it does not kill existing bacteria) and it breaks down the cell structures of the food making its consistency more mushy (when frozen in typical home freezers).

Ideally, if you buy or catch fresh fish, you want to cook it quickly and without freezing it. If you buy frozen fish (which is typically frozen so quickly that it prevents the breakdown of cell structures), you can store it frozen, but if it starts to defrost, you shouldn't refreeze it.

Fun fact though, frozen fish is often better than fresh fish at grocery stores, because the fresh fish is often imported which means that it may be a little older than ideal, while the frozen fish (if handled properly) should have been frozen directly after catching which basically freezes in the freshness (again, because the fish is frozen using special techniques and not just frozen in a standard home freezer).