1. **Keep it Cold**: Fish should be kept at temperatures below 40°F (4°C). Use a cooler with ice packs if you're fishing away from home.
2. **Clean Immediately**: Clean and gut the fish as soon as possible after catching. This helps to remove any bacteria that can cause spoilage.
3. **Use Ice**: If you’re not consuming the fish right away, place it on ice. Make sure the fish is in a container that allows drainage, so it doesn't sit in melted ice.
4. **Wrap Properly**: Wrap the fish tightly in plastic wrap or aluminum foil to minimize exposure to air, which can lead to freezer burn if you’re freezing it.
5. **Freeze for Long-Term Storage**: If you plan to store fish for an extended period, freezing is the best option. Make sure to vacuum seal or use freezer-safe bags to prevent freezer burn.
6. **Check Freshness**: Always check for signs of spoilage before cooking. Fresh fish should have a mild smell, firm flesh, and bright, clear eyes.
By following these steps, you can significantly extend the shelf life of your catch and enjoy fresh fish for longer!
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