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.

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.

Fish should be handled gently during preparation to maintain its delicate texture. Rinse fish lightly under clean water to remove surface impurities, but avoid excessive washing as it can reduce flavor. Use separate cutting boards and knives for fish to prevent cross-contamination with other foods. Proper cleaning and cutting according to the recipe ensures better cooking results and enhances taste.

Fresh fish should feel firm and springy when touched. If the flesh feels too soft, mushy, or sticky, it may indicate loss of freshness. Always check texture before cooking to ensure good quality.

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.