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To store fresh salmon and fish, remove the salmon from its package, rinse under cold water and pat dry with paper towels. When fish sits in its own juices, the flesh deteriorates more rapidly. To prevent this, place cleaned salmon and fish, whole, fillets or steaks onto a cake rack so that the salmon and fish do not overlap. Set the rack in a shallow pan. If it is necessary to keep the fish for more that 24 hours, fill the pan with crushed ice. Since ice leaches color and flavor from fish, make certain that it does not come into contact with the fish.