To stretch the life of your seafood, store it in the coldest part of your fridge (typically the middle section) -- and strive to cook it soon. The reason: While the nutritional benefits of fish (its vitamin D, figure-friendly protein and heart-healthy fish oil) can be optimally retained for over 48 hours, the food’s flavor can fade significantly after this time -- and if your fish doesn’t taste good, you won’t eat it. Not planning to cook up your selection for some time? Throw it in the freezer. This smart strategy will best retain the food's flavor and health-enhancing nutrients.