From home to the grocery store, I had whole fish at around room temperature for an hour. It's in the fridge, ready to cook tomorrow. It smells like fish (and the ocean!) but not fishy.
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You should be fine, I think the danger starts as about 3 hours at room temp. Hopefully one of the experts will tune-in.
They way you store fish makes a huge difference in its outcome. Always store wrapped seafood on ice (that is in a plastic bag)in some non-leaking open- top container. Put this in the bottom rear corner of your frig- where it is the coldest. Since learning about this technique a few years ago, we have seen remarkably good results. We also store all raw poultry, meat in that lower rear corner.
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I always rewrap the fish after bringing it home - before storing it in the fridge. Even if I'm cooking it the next day. And I put that package atop a bowl of ice water.
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Well played. You deserve a cookie.
Get your banoffee on.
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