Shouldn't be any problem with it - I usually will leave in fridge up to a week before freezing if not all cooked. Just think of the journey from catch to table of a commercially caught fish - I would think way more than 3 days a lot of times.
For restaurant type establishments in the State of Texas, State code for cooked foods is that after 7 days at 41F, the food must be discarded...there is no code for how long to keep raw meat/fish in Texas....but, the science is that cold temperatures slow down bacterial growth but they donâ€™t stop the growth completely. So, itâ€™s important to use food in a timely fashion to help maintain freshness and quality. Over time, even chilled foods will spoil....generally, holding raw fish in the refrigerator (41F) should be no more than 4 days.