Ask the Coach!
November 2026
My name is Donna Jodhan and I am using my extensive experience as a sight loss coach as well as my lived experience to share and respond to questions that are submitted to me and I also invite you to share your thoughts on questions asked.
For this month: a question from Kyle in Boston Massachusetts
Kyle is looking for tips on buying and storing fish.
My response:
Kyle, I found this for you and hopefully you’ll find it useful.
Give it a go.
BUYING AND STORING FISH
Fillets are the meaty sides of the fish cut off either side of the backbone (and are more or less boneless) while steaks are slices cut across the bone. Larger fish such as salmon or halibut are available either way. If a steak is very large, it can be cut in half and the bone removed before cooking, but it may be simpler to cook the fish with the bone in and then insert a knife and ease the cooked fish away from the bone. The meat of tuna, swordfish and other very large fish is cut into boneless steaks.
Freshness makes all the difference in the way fish tastes. Look for firm-textured, moist, pearly flesh, with no sign of dryness. Odor, if any, should be mild and fresh, never strong and fishy. Pools of liquid in packaged fish generally indicate the fish has been around too long.
Refrigerate fish as soon as you get it home. Use it within 1 to 2 days, or freeze it. The colder the storage temperature, the less rapidly the fish will spoil. If you have a fisherman in the house, it’s good to know never to store ungutted fish, which spoils quite rapidly. Non-oily fish such as flounder, sole, red snapper, and tilapia freeze best. Wrap individual fillets in plastic wrap and freeze them spread out on a baking sheet. When fish is frozen hard, pack in a ziptop bag. This allows you to easily take out just one or two pieces at a time. Freeze fish for up to 6 months.
In most cases, fish should be thawed in the refrigerator, although thin fillets can be thawed at room temperature in half an hour. Try not to refreeze fish once it has thawed because each freezing and thawing leads to a mushy texture. If you do refreeze fish (and we all have times when plans change) cut it in small pieces and use it to make a chowder.
To contact me with a question or a thought; please send an email to me at donnajodhan@gmail.com and I’ll be sure to respond in 5 business days at the most.
If you wish me to respond earlier then put the word important in your subject line and I’ll do my best to respond more quickly.
Until the next time then!
I’m Donna wishing you a pleasant day and thanking everyone for their insightful feedback and suggestions!