Contaminants are concentrated in the fatty parts of the fish. To reduce your risks of consuming contaminants, remove the skin and fat deposits when you clean fish, or use fillets instead of whole fish. Choose a cooking method that removes additional fat, such as baking, broiling or charbroiling. Care in Cleaning and Storage Clean and cool fish as soon as possible. Time and heat can rob freshness and flavor.
Fish spoil rapidly due to their strong digestive juices.
If fish are not cleaned promptly, off flavors may develop. Use a clean fillet knife to clean the fish. Bleed the fish. Cut the throat as you would any game animal, and remove the gills and entrails. Wipe the surface of the fish with a clean cloth or paper towel, put the fish in a plastic bag, and put on ice.