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 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.

Using fresh herbs, spices, and proper cooking techniques can enhance the natural flavor of fish. Ingredients like garlic, ginger, coriander, and mustard oil are commonly used to bring out rich taste and aroma.

Fish cooks quickly and requires attention during cooking. Overcooking can make fish dry and tough, so it is important to monitor cooking time carefully. Cooking on medium heat helps maintain moisture and ensures even cooking.

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.