Fuller question: What is the best way to freeze fish I buy in a market (a good seafood store or a greenmarket) for later sashimi eating?
Basically I'm recently introduced to the amazingness of eating raw fish. Wow! And I want to start buying my own so it's less pricey and also just to have it on hand at home regularly. There are a lot of great seafood stores here in NYC and greenmarkets so lots of places I can buy fish from someone I trust. But if I want to have some stored in the freezer on hand, is it complicated? I know fish spoils so easily. Do I just buy it, take it home and cut it into portions, and freeze it in saran wrap as soon as possible?
Any other methods you use or would suggest to have fish-supplies for raw eating on hand at home?
And- I actually work near some really good fish markets and often have time during the day to take a break and visit them. Are there any problems with the idea of buy fish in the middle of the day, storing it in a refrigerator or freezer at my workplace for the afternoon, and then taking it out of a fridge/freezer for around an hour commute home? From a food safety perspective, would that bit of time out of the fridge/freezer during the commute make a big difference? (Or better to invest in a freezer bag if doing that kind of thing?)
Merci merci merci!
(next question to investigate: how to make pickled ginger or buy in bulk. Already got the wasabi.. gonna have it all set up at home before long!)