Raw fish should be stored in the coldest part of the refrigerator, ideally at the lowest point such as the bottom shelf or an empty drawer. This placement helps prevent cross-contamination by avoiding drips onto other foods. The refrigerator temperature should be at or below 40°F (4°C), preferably between 35-38°F (1.6-3.3°C), to maintain freshness and safety. Raw fish should be kept in its original packaging or an airtight container, and it's important to ensure it is clean and patted dry before storage. Raw fish typically lasts up to 2 days in the refrigerator before it should be cooked or frozen to prevent spoilage and foodborne illness.