You're now ready to cook or preserve your fish. Handle the fish as you would any raw product. Wash your hands before and after touching the fish. Be sure to clean all surfaces that come in contact with fish juices. Cook the fish thoroughly according to your favorite recipe.
Thorough cooking destroys harmful bacteria and parasites.
A rule of thumb is to cook fish 10 minutes for every inch of thickness. Small, thin fillets will cook in just a few minutes. Fish is done when the flesh has just begun to turn from translucent to opaque or white and is firm but still moist. Overcooked fish is tough and dry. Don't eat raw fish unless it has been frozen solid to destroy parasites.