Maintaining cleanliness in the kitchen is crucial when handling fish. Surfaces, utensils, and hands should be cleaned thoroughly before and after use. Proper hygiene helps prevent contamination and ensures safe consumption.

Fresh fish stays best when kept cold at all times. If refrigeration is not immediately available, fish can be placed over crushed ice in a container to maintain freshness. Keeping fish chilled helps slow down bacterial growth and preserves texture and taste until proper storage is possible.

Plan the quantity of fish according to your cooking needs to avoid unnecessary storage. Using fresh fish in the right portions helps maintain taste and reduces wastage. If extra fish is stored, ensure it is properly refrigerated or frozen.

Fresh fish should have a clean, mild smell and firm flesh. It should not have a strong or sour odor. Always keep raw fish separate from ready-to-eat foods to avoid contamination. Maintain hygiene by washing hands before and after handling fish. Ensure that all utensils, surfaces, and storage containers are properly cleaned after use to maintain food safety.

Fish should be handled with care due to its delicate texture. Avoid excessive pressing or rough handling, as it may damage the flesh. Always use clean hands and utensils while handling fish to maintain hygiene and prevent contamination.