Bacteria and enzymes immediately go to work on a fish, as soon as it dies, breaking down its flesh and turning it to mush. The warmer the day, the faster bacteria multiply. Decompo-sition can t be stopped entirely, but it can be slowed by keeping fish clean and cold.
Lactic acid accumulates in the muscle tissue as a fish is played.
If the fish is preserved, this affects its taste and quality. Immediately kill your fish with a sharp blow to the back of the head. Don t let it flop in a fish hold or on a beach. Fish flesh bruises easily. Fish keep longer and taste better if bled at once.