Recently I have learned of a method of storing portioned fish post butchery and my question is if one can take this to it's extremes. I will explain.
If one butchers a salmon, an excellent way to store it is to coat the portions in olive oil (classical flavour combinations can be utilized here: parsley and lemon zest in the oil) then wrap individually in plastic wrap. The theory is that the cooled oil acts much as in the confit method (to store (and cook) in fat that congeals, effectively producing a physical barrier to bacteria and other particles). This won't permanently preserve the fish, but it has been shown to extend the 'shelf-life' by at least three days.
The question of application would then be: let us say that I require a regular and large supply of haddock. In previous years this has been dealt with by ordering frozen haddock; the restaurant is located on an island known for fresh seafood. This won't work. Although it would be enacted in a more specific way... could one simply store the haddock (say 15 pounds at a time) in a cambros, covered in olive oil? Would this not buy me more time with the fish?
I understand the flavour of olive oil can be an unwanted factor; I ask more in a general light then that.