Handling your catch of the day begins with cleaning, and icing or freezing the fish

as soon as possible. The four most popular methods of fish preservation are
freezing, canning, smoking and pickling.

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. Safe handling of fish is important to reduce your risk of
foodborne illness and to produce a quality meal.

How to prevent spoilage in freshly caught fish

Keep freshly caught fish alive as long as possible
Monitored live wells or mesh baskets kept underwater keep fish alive longer 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.

Clean the fish as soon as possible

Thorough cleaning of the body cavity and

chilling of the fish will prevent spoilage. Fish
spoilage occurs rapidly at summer
temperatures; spoilage is slowed down as
freezing temperatures are approached.

Put the fish on ice

Ice is the key to fresh tasting fish. Pack cleaned fish in a cooler of one pound of
crushed ice for each two pounds of fish. Fish held at refrigeration temperatures of
40 degrees F or lower may have a shelf life up to three days depending on
refrigerator temperature and original fish quality.
Freezing fish
This is the simplest, most convenient and most highly recommended method of fish
preservation. A good quality frozen product requires the following:

 Careful handling of the fish after catching.

 Removal of the guts and thorough cleaning of the fish soon after catching.
 Wrapping material or method that is airtight and prevents freezer burn and the
development of undesirable flavors.
 A freezer storage temperature of 0 degrees F or lower.

To freeze fish

Remove the guts and thoroughly clean the fish soon after catching.

Option 1

1. Prepare the fish as you would for table use. Cut large fish into steaks or fillets.
Freeze small fish whole.
2. Wrap the fish in heavy-duty freezer bags. Separate layers of fish with two
thicknesses of packaging material for easier thawing.
3. Label the package with the type of fish, number of fish or fillets and the date.
4. Store in the freezer at 0 F or lower.

Option 2

1. Small fish, such as sunfish and panfish, or small servings of fish can be frozen
in ice.
2. Place the fish in a shallow pan or water-tight container.
3. Cover with ice water and place in the freezer until frozen (8-12 hours).
4. Remove block from container and wrap.
5. Label the package with the type of fish, number of fish or fillets and the date.
6. Store in the freezer at 0 F or lower.
 To thaw fish
The safest way to thaw fish is in the refrigerator for 12 to 24 hours. Fish can be
thawed in the microwave on defrost, allowing 5 to 7 minutes for 1 pound of frozen
fillets, depending on microwave power and amount of fish. Plan to cook
immediately after thawing. Do not thaw fish at room temperature.

Thawing vacuum packaged fish has specific considerations for safe thawing. While
vacuum packaged fish shelf life can be extended from 6 months to a year or more
and results in a tasty and superior fish. For food safety, it is critical to follow these
thawing instructions for all home frozen or store-bought vacuum packaged fish:

 Prior to thawing in the refrigerator or immediately after thawing, remove the

fish from the package. By opening the package when thawing, oxygen is
present and prevents germination of C. bot toxins associated with botulism.
 Follow safe thawing directions on commercially vacuum packaged fish.

Never refreeze fish.

Cut large fish into steaks or fillets.

Storage life of good quality frozen fish held at 0 F or lower
(Source: Minnesota Sea Grant, 2012)

 Northern pike, trout, whitefish, smelt, lake herring, carp: 4 to 6 months.

 Chinook salmon, coho salmon, white bass: 5 to 8 months.
 Walleye, bass, crappie, sunfish, yellow perch, blue gill: 8 to 12 months.

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Freezing fish

This is the simplest, most convenient and most highly recommended method of fish
preservation. A good quality frozen product requires the following:

 Careful handling of the fish after catching.

 Removal of the guts and thorough cleaning of the fish soon after catching.
 Wrapping material or method that is airtight and prevents freezer burn and
the development of undesirable flavors.
 A freezer storage temperature of 0 degrees F or lower.
To freeze fish

Remove the guts and thoroughly clean the fish soon after catching.

Option 1

1. Prepare the fish as you would for table use. Cut large fish into steaks or
fillets. Freeze small fish whole.
2. Wrap the fish in heavy-duty freezer bags. Separate layers of fish with two
thicknesses of packaging material for easier thawing.
3. Label the package with the type of fish, number of fish or fillets and the date.
4. Store in the freezer at 0 F or lower.

Option 2

1. Small fish, such as sunfish and panfish, or small servings of fish can be
frozen in ice.
2. Place the fish in a shallow pan or water-tight container.
3. Cover with ice water and place in the freezer until frozen (8-12 hours).
4. Remove block from container and wrap.
5. Label the package with the type of fish, number of fish or fillets and the date.
6. Store in the freezer at 0 F or lower.

To thaw fish

The safest way to thaw fish is in the refrigerator for 12 to 24 hours. Fish can be
thawed in the microwave on defrost, allowing 5 to 7 minutes for 1 pound of frozen
fillets, depending on microwave power and amount of fish. Plan to cook
immediately after thawing. Do not thaw fish at room temperature.

Thawing vacuum packaged fish has specific considerations for safe thawing. While
vacuum packaged fish shelf life can be extended from 6 months to a year or more
and results in a tasty and superior fish. For food safety, it is critical to follow these
thawing instructions for all home frozen or store-bought vacuum packaged fish:
  Prior to thawing in the refrigerator or immediately after thawing, remove the
fish from the package. By opening the package when thawing, oxygen is
present and prevents germination of C. bot toxins associated with botulism.

 Follow safe thawing directions on commercially vacuum packaged fish.

Never refreeze fish.

Cut large fish into steaks or fillets.

Storage life of good quality frozen fish held at 0 F or lower

(Source: Minnesota Sea Grant, 2012)

 Northern pike, trout, whitefish, smelt, lake herring, carp: 4 to 6 months.

 Chinook salmon, coho salmon, white bass: 5 to 8 months.
 Walleye, bass, crappie, sunfish, yellow perch, blue gill: 8 to 12 months.

Canning fish
Fish is a low acid food and can be processed safely only at temperatures reached
in a pressure canner. Failure to heat process fish at 240 degrees F or higher may
allow spores of the dangerous heat-resistant bacteria, Clostridium botulinum, to
survive, germinate, and grow. The poison produced by botulinum bacteria causes
botulism, a deadly food poisoning. The addition of small amounts of vinegar, or
packing fish in tomato juice or tomato paste, does not remove the requirement for
heat processing fish in a pressure canner