Preserving fish safely Table of contents Why and how does
freshly caught fish spoil? Freshly caught fish spoil easily and
need to be properly preserved. 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.
Keep freshly caught fish alive as long as possible. A metal link
bag will permit fish to remain alive longer in the water 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. To delay spoilage, 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. This i