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What Steve said--it's all in how you handle 'em. Whole fish that have been bled and gutted and laid in ice will last over a week; fillets last a little less. And the oily fish, like bluefish and mackerel will "turn" much fast than a fish like a bass or cod.
I'm a big fan of bleeding my fish that are to come home with me. On the striper up inside the gill plate there is a vein. When the bass is still alive (this may sound barbarous), I cut the vein with a knife and hang the fish in the water. The fish will pump its blood through this vein. I then ice the fish in a cooler for about twenty-four hours, and when I go to fillet it I have a very fine fillet.
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