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Ok Monkeys here it is:
"Fresh" fish is any fish that has not been previously frozen...It hasd nothing to do with the relative number of days the fish has been dead.
Several factors effect fish:
#1) Fish decays much faster if it has been filleted. Also, if a fish is gutted and iced down inside and out, especially in saltwater ice, it may last several days to a week and still be deliscious. Draining the melted water is key because it breaks down the mytochomatta inside the flesh and helps spoilage bacteria enterr the flesh more quickly. Remember, dead fish don't swim.
#2) Fillets may be stored in refrigerated areas with ice bags on top of them for 3-4 more days and still taste good.
#3) By "Tasting Good" I'm referring to "Appealing" to the general public. Many people serve low quality food, so by all means, the quality is nothing like day boat fish.
#4) If I'm going to eat fish that I have caught, they go on ice right away and are gutted as soon as they are dead.
#5) I only eat fish in restaurants if I know the chef or manager.
Ok, scare anybody...Y'all don't have to be as paranoid as me...just never eat fish that smells ammoniated!!!
Later,
Rick
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