As soon as you bring that fish home, the clock starts ticking - you've got about 1 to 2 days to cook it, depending on the type of fish and how well it's been stored. And by "well-stored", I mean not just thrown on the kitchen counter like a used pizza box. You want to keep it in a sealed container, on ice, and in the coldest part of the fridge - think of it like a fishy spa day.
Now, some fish are more hardy than others - like salmon or tuna, which can last up to 3 days in the fridge. But other fish, like sole or cod, are more like delicate flowers - they'll only last a day or two. And don't even get me started on shrimp - those little guys are like fridge nomads, they can go bad in just a few hours.
