What keeps fish that are caught fresh?

There are a few key factors that help keep fish fresh after it's caught:

1. Proper Handling:

* Immediate chilling: Fish should be chilled as quickly as possible after being caught. This slows down the decomposition process and helps preserve flavor and texture.

* Bleeding: Bleeding fish removes blood, which can cause a fishy taste and accelerate spoilage. This is especially important for larger fish.

* Gutting: Removing the internal organs prevents bacteria from multiplying and spoiling the flesh.

* Storage: Fresh fish should be stored on ice or in a refrigerated environment with temperatures around 32°F (0°C).

2. Storage Methods:

* Ice: Fish is often packed in ice to keep it chilled and maintain freshness.

* Vacuum-sealed: Vacuum-sealing fish removes air, which can help extend its shelf life.

* Freezing: For longer storage, fish can be frozen. Freezing temperatures slow down bacterial growth and preserve the fish.

3. Time:

* Time from catch to consumption: The shorter the time between catch and consumption, the fresher the fish will be.

* Time in storage: Even with proper handling, fish can only be kept fresh for a limited time. Fresh fish typically lasts for a few days in the refrigerator, while frozen fish can be stored for several months.

Important Note: While these methods help to preserve freshness, fish quality will still decline over time. Always look for the freshest fish available and be mindful of the signs of spoilage, such as a strong fishy odor, dull eyes, and a slimy texture.