When Going Fishing: Bring Plenty of Ice
Ice is miraculous for your catch
Omar Rebaza
8/9/20242 min read
Keeping fish fresh after a successful day of fishing is crucial to preserving the quality and safety of the catch. Here’s a safe and proper procedure to follow:
1. Preparation:
Clean the Cooler: Before heading out, clean the cooler with mild soap and water, then rinse it thoroughly. This helps to prevent contamination.
Ice Quantity: Ensure you have enough ice to completely surround the fish. A good rule of thumb is a ratio of 2:1, ice to fish by weight.
Pre-Chill the Cooler: If possible, pre-chill the cooler by placing ice or frozen gel packs in it before adding the fish. This helps to maintain a consistently cold temperature.
2. Handling the Fish:
Keep the Fish Alive or on Ice: If you’re still fishing, keep the fish alive in a live well or place them on ice immediately after catching.
Bleed the Fish (Optional): Some anglers prefer to bleed the fish, especially for species like tuna, to improve the quality of the meat. To do this, make a small cut near the gills and let the blood drain out before placing the fish on ice.
3. Ice the Fish:
Layering: Lay a base layer of ice at the bottom of the cooler. Place the fish flat on top of the ice. Cover the fish completely with more ice. If you have multiple fish, alternate layers of ice and fish.
Drainage: Ensure the cooler has proper drainage to let meltwater escape, as sitting in water can cause fish to lose quality. Most fish coolers have a drain plug for this purpose.
4. Maintain Temperature:
Monitor and Add Ice: Keep the cooler in a shaded area and monitor the ice levels regularly, adding more ice as needed to maintain the cold temperature. The ideal temperature for keeping fish fresh is around 32°F (0°C).
Avoid Frequent Opening: Minimize opening the cooler to help maintain the cold temperature.
5. Post-Fishing Care:
Cleaning and Filleting: Once you’re done fishing, clean and fillet the fish as soon as possible. If you’re not cleaning the fish immediately, keep them on ice until you can do so.
Refrigeration or Freezing: If you’re not consuming the fish within a day or two, freeze them immediately after cleaning. Use vacuum-sealed bags to prevent freezer burn.
By following these steps, you can ensure that your catch remains fresh, flavorful, and safe to eat.