To maintain food safety, raw fish should always be kept separate from other food items, especially cooked or ready-to-eat foods. Use separate knives, cutting boards, and storage containers to prevent cross-contamination.

Marinating fish enhances flavor and helps reduce odor. Light marinades using lemon juice, turmeric, salt, and spices work well for most fish varieties. Since fish absorbs flavors quickly, marinating for 15?30 minutes is usually sufficient for best results.

Cooking fish properly enhances both flavor and safety. Fish cooks faster than most meats, so it is important not to overcook it, as this can make it dry and tough. Cooking on medium heat helps retain moisture and flavor. Fish should be cooked until it turns opaque and flakes easily with a fork. Using fresh spices, herbs, and proper cooking methods can significantly improve the taste.

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.

Proper cleaning is essential before cooking fish. Remove scales, internal organs, and unwanted parts carefully, and rinse gently under clean water. Avoid excessive washing, as it can reduce the natural flavor of the fish. Always clean fish in a hygienic environment to maintain safety.