After a successful day of fishing, one of the most important parts begins: cleaning and storing your catch properly. A well-done fish cleaning and storage process preserves the fish's freshness, flavor, and nutritional value. In this post-catch guide, we walk through every step of caring for your fish after the catch, one by one.

The First Step After the Catch: Keep the Fish Cold

A fish begins to spoil the moment it leaves the water. Warm air and sunlight speed up this process. That is why the most important rule is to cool your catch as quickly as possible. Keeping a cooler filled with ice on board is the most effective way to preserve the fish's freshness.

Instead of placing the fish directly on top of the ice, layering the ice and the fish provides more even cooling. That way your fish stay cool and fresh until the end of the trip. The less they are exposed to heat, the higher the quality of what reaches the table.

Cleaning the Fish: Step by Step

To clean a fish, a sharp knife, clean water, and a suitable work surface are all you need. We can group the process into three main steps.

1. Removing the Scales

Moving from the tail toward the head, against the grain, scrape off the scales with the back of the knife or a scaler. Doing this inside a basin or close to the water keeps the scales from scattering. For scaleless, leathery-skinned species, this step can be skipped.

2. Removing the Innards (Gutting)

Gutting the fish is the most critical stage for preventing spoilage. Carefully cut the belly from the vent toward the head and remove the innards. Clean out the dark blood line running along the spine with a spoon or fingertip; if this area is left behind, the fish will smell sooner. Removing the gills, too, extends freshness, especially if you plan to store the fish whole.

3. Rinsing

Rinse the gutted fish thoroughly with cold, clean water. Make sure all blood, residue, and leftover scales are completely washed away. Patting it dry gently with a paper towel afterward keeps excess moisture from building up during storage.

How to Store Fish

Once cleaning is done, the next step is proper storage. The answer to how to store fish depends on how soon you plan to eat it.

Short-Term Storage in the Refrigerator

If you will eat the fish the same day or the next, you can keep it in the refrigerator. Put the cleaned fish in a lidded container and, if possible, place some ice on top. Keeping it in the coldest part of the fridge and draining off the water regularly helps preserve freshness.

Long-Term Storage by Freezing

For longer storage, freezing is the safest method. Divide the fish into portions and wrap it tightly to cut off contact with air, or place it in sealable bags. Removing the air prevents freezer burn and loss of flavor. Writing the date on the bags makes it easier to track which one to use first. Thawing it slowly in the refrigerator rather than at room temperature preserves the flavor.

Hygiene Rules to Keep in Mind

For a healthy table, hygiene matters just as much as the cleaning process. Pay attention to these points:

  • Wash your knife, cutting board, and hands thoroughly before and after the job.
  • Do not let raw fish touch other foods; use separate containers.
  • Do not refreeze fish once you have thawed it.
  • Do not eat fish whose smell has turned sharp, whose flesh has softened, or whose color has changed.

By following these simple steps, you can bring your catch to the table at its freshest. If you would like to experience the joy of catching your own fish, you can take a look at our fishing tours page, and follow our blog posts for more tips like these.