When we buy fish in the store it’s a heck of a lot older than 2 days.
The fresher the better and as people have mentioned, if you can’t get to it for more than a couple of days then freeze it.
As far as what’s safe..if you cleaned it fast and washed it well, patted it dry and got it in a fridge that is 4degrees C or lower it will be safe for awhile. How long?
I ain’t zactly sure but I’m thinking 7 days is “probably” pretty safe.
Meat and fish begins to rot from the outside as that’s where the bacteria is. You’ll notice a slight slimy feel and you know it’s going off. Some people will wash it off and cook it up fast.
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