how do you deal with fresh fish

hi ,thought i would post this here as it has to do with preparing and cooking fish,i always fillet my fish (mainly snapper)and leave the skin on ,i put the fillets on a plate an place another plate upside down as a cover an put them in the fridge,i will leave them like this with the skin still on,i will skin an bone them and as i cook them the next day or in the next few days,ive been told that this gets rid of the lactic acid build up,(i will seldom cook fish caught just a few hours prior ),buy letting the fillets sit in the fridge it gets rid of this lactic acid and it also stops the fillets curling up while being cooked,i also fillet my fish while they are chilled either straight from the iced chillybin that day or if i get back late at night i put the fish into the fridge whole and fillet them the next morning ,when the fish is chilled like this the fillets arent flakey an mushy while filleting,i have left filleted fish on a plate in the fridge with a another plate as a cover up to 10 days ,you have to drain the liquid daily,and the taste ,texture etc has been great ,this is how i do it but someone may have a different idea or a suggestion so any comments are welcome as you can never stop learning(unless your like my ex wife ,we got rid of the encyclopedeias cause she new eveything ) cheers PJ