:1) As soon as the fish lands avoid any contact with hardsurfaces to prevent bruising. It should be washed immediately byhosing or bucket rinsing in order to remove the slime andpossible bacteria that cause spoilage. Never use water fromclose proximity marinas, municipal or industrial discharges. Tomake sure, always use potable water instead.2) Simply chill the fish to prevent deterioration in less thanan hour. With a little advance planning, proper icing can beaccomplished with the use of some relatively cheap equipment.Fish should be stored in coolers and should be well chilled. Itshould be 3" deep, thus, covering a pound of fish with pound ofice. Use chlorinated water per quart of water for the finalrinsing.3) Clean the fish as soon as possible. Their tissues are sterilebut not their scales, which contains many types of bacteria.When cleaning fish, avoid rough trea...

...tment because wounds in theflesh can allow the spread of bacteria. Gutting the fish doesnot have to be necessarily long. It is wise to cut the belly, asit leaves no blood or viscera in the body. Make sure not to soakcleaned fish fillets in a prolonged freshwater as this couldreduce the meat texture and flavor.4) The eating quality and nutritional value of fish can bemaintained up to 5 days if properly cleaned. Washing of thehands before touching the fish is also important. No matter whatfish and the cooking technique used, one golden rule is to befollowed always. Whether it is whole or not, cook exactly 10minutes for every inch measured. 15 minutes should be allottedto fish enclosed in foil or sauce baked. Double the time forfrozen fish. Allow extra time if fish will be baked while packed in analuminum foil and allow extra time for the penetration of theheat. That should be an additional 5 minutes for fresh fish and10 for frozen. In thawing frozen fish, slowly thaw in the fridgefor 24 hours or let the wrapped fish be run under cold water notat room temperature. Do not thaw a fish that's frozen beforecooking as it may make it mushy and dry....