Salmon can be kept before eating for "days" before being being served using a method used by restaurants, an expert says. The fish meat is delicious alongside a few vegetables, grains, or pasta and can be cooked or eaten raw depending on how it's kept.

However, salmon can quickly go bad, with most people recommending it be eaten within one to two days of going into the fridge (though it's best to check the packaging to find out exactly how long it's good for). Jason Pfeifer, a chef and Executive Director at New York restaurant group Mattos Hospitality revealed to The Takeout how restaurants keep raw fish fresh for as long as possible. In an interview published in October last year, Mr Pfeifer said fish "should all be stored below 38 degrees [3.3C]," while others recommend even colder for salmon specifically.

Australian seafood company Tassal says all salmon should be refrigerated between 0 and 4C.

One common kitchen item in most people's freezers can help keep the fish fresh - ice cubes. "Storage on ice will maintain quality the best," Mr Pfeifer said, adding: "Depending on the type of fish and the freshness of it, you can safely preserve fish for days."

The Takeout says fish can stay fresh for more than 24 hours provided they're correctly stored, though it depends on the fish in question, with salmon and tuna known to keep two to three days longer than mackerel or bluefish, for example.

Salmon goes great with just a bit of lemon and a slice of bread, but can be worked into all kinds of recipes.

However, as it's a lean fish with little fat, it's easy to overcook it.

Keeping salmon on the heat for slightly too long can result in a dry, lifeless result, but thankfully another foodie has offered a top tip on retaining its rice taste.

Cooking expert Arman Liew, founder of The Bigman's World, revealed a surprising ingredienthe uses which helps "caramelize the fish and gives it a crispy exterior and a very subtle sweetness".

And best of all, you may already have it in your kitchen.