Keep bluefish cool on the trip from the market to your house. Never let it stay unrefrigerated for long. To store bluefish, remove packaging, rinse under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its own juices, so place it on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part of the refrigerator. Bluefish will store well this way for up to two days. When well wrapped, bluefish can be kept for up to two months in the freezer of a refrigerator and for three to four months in a deep-freeze. Use lined freezer paper, and wrap the fish tightly with at least two layers of paper from head to tail. To thaw slowly, unwrap, place in pan, cover, and leave for 24 hours in the refrigerator. To thaw faster, place the whole fish in a watertight bag in a sink with cool running water, allowing about 30 minutes per pound (450g). For faster thawing, use the defrost cycle of your microwave, allowing two to five minutes per pound (450g), with equal standing time in between zaps (as one minute defrost to one minute resting).