- When you've netted that prize catch from your local fishmonger, here are a few tips to ensure it stays in perfect condition until you're ready to cook up a treat.

- When buying fresh fish it makes sense to try to eat it at its freshest.

However, most fish will be fine when stored for a day or two, but always check use-by dates on packaged fish or ask the fishmonger's advice if in any doubt.

- To store fish, remove it from its original wrappings, rinse in cold water, pat dry, cover and place towards the bottom of the fridge.

- Store fresh and smoked fish separately to avoid mixing flavours.

- Always store cooked, ready-to-eat fish such as smoked mackerel, prawns and crab, separately from raw fish.

- Frozen fish should be stored at -18C or colder.

As a rough guide, if fish is stored at -18C, the maximum recommended storage periods are: White fish - 3 months; Oil-rich fish - 2 months; Smoked fish - 3 months; Shellfish - 2 months.

- The ideal method to defrost fish and shellfish is to allow it to thaw out overnight in the fridge.

Thawing fish out in water can lead to loss of texture, flavour and valuable nutrients.

You can also, of course, cook fish straight from the freezer - just add a couple of extra minutes to the cooking time.