Once you take your catch home, use it quickly—within a day or two—as it's highly perishable, or freeze it. Proper storage is key to maintaining quality. Store whole fish in the coldest part of your fridge wrapped in parchment or butcher's paper on a tray of crushed ice. Make sure the fish does not come in direct contact with ice, which can cause frost damage. Change the ice frequently, as melting ice will waterlog the flesh, deteriorating the flavor and texture.