Top quality fresh fish are essential for fish preservation. Of all flesh foods, fish is the most susceptible to tissue decomposition, development of rancidity, and microbial spoilage. Keep freshly caught fish alive as long as possible. A metal link bag will permit fish to remain alive longer in the water than a stringer. Spoilage and slime-producing bacteria are present on every fish and multiply rapidly on a dead fish held in warm surface water.
Fish begin to deteriorate as soon as they leave the water.
To delay spoilage, clean the fish as soon as possible. Thorough cleaning of the body cavity and chilling of the fish will prevent spoilage. This is the simplest, most convenient, and most highly recommended method of fish preservation. Wrapping material or method that is airtight and prevents freezer burn and the development of undesirable flavors. To Freeze Fish Remove the guts and thoroughly clean the fish soon after catching.