When we bring people out on our boats, they can sometimes take home a LOT of fish. Even one fish can be enough to feed a family for a few days, yet in some cases our guests catch even more. If you’re taking 2, 3, 4, even 5+ fish home, it’s going to be a lot for you to eat. What are you supposed to do?
Idea 1: Throw a party! Everyone loves fish!
Okay, that may not be possible for everyone. But what is possible is storing fish in the refrigerator or freezer in order to extend its lifespan and give you something to eat for several days.
But these are fresh fish, with no preservatives. How long can they be stored, realistically?
Storing Freshly Caught Fish
Freshly caught fish must be handled and stored properly to maintain quality, texture, and safety. The moment a fish is removed from the water, bacterial growth and enzymatic breakdown begin, making proper cooling and storage very important for you to enjoy your fish in the days and weeks to come.
Whether you plan to refrigerate or freeze your catch, consider the following best practices.
Storing Freshly Caught Fish in the Refrigerator
Freshly caught fish should be chilled immediately after being landed to slow bacterial growth and maintain freshness. Ideally, fish should be stored on ice in a well-drained cooler or ice chest until it can be processed. Once cleaned and gutted, fish can be stored in the refrigerator at 32°F to 40°F (0°C to 4°C). For maximum safety, consider the following rules:
- Whole Fish On Ice – Can be stored in a well-drained cooler for up to 24 hours before needing to be processed.
- Cleaned And Gutted Fish – Should be refrigerated and consumed within 1 to 2 days for optimal taste and texture.
- Filleted Fish – Best if eaten within 1 to 2 days but can last up to 3 days if kept at very cold temperatures (32°F or below).
To extend freshness, store fish in a shallow container over ice in the refrigerator. Keeping fish as close to 32°F (0°C) as possible will significantly slow spoilage.
Storing Freshly Caught Fish in the Freezer
For long-term storage, freshly caught fish should be frozen as soon as possible after cleaning. Fish should be stored at 0°F (-18°C) or below in airtight packaging to prevent freezer burn.
- Lean Fish (Bass, Cod, Walleye, Perch, Snapper, Flounder) – Can be frozen for 6 to 8 months before texture and flavor start to degrade.
- Fatty Fish (Salmon, Trout, Mackerel, Tuna, Bluefish) – Should be consumed within 2 to 3 months due to higher fat content, which increases the risk of oxidation.
- Shellfish (Shrimp, Crab, Lobster, Clams, Oysters, Mussels) – Best used within 3 to 6 months for optimal flavor and texture.
Keep in mind, however, the words “for optimal taste and texture.” Fish can last much longer, but you may not get to experience the freshness.
Still, that is also a very long time for fish to still taste delicious. You’re not going to regret freezing them, as – as long as you eat them over the next few months – you’re definitely going to still enjoy them.
Best Freezing Methods for Freshly Caught Fish
To maintain the best quality, freshly caught fish should be frozen using one of these effective methods:
- Vacuum Sealing – Removes air and preserves freshness longer than standard freezer bags.
- Water Glazing – Dip fillets in cold water before freezing, then repeat the process to form a protective ice layer.
- Plastic Wrap and Freezer Paper – Wrap fish tightly in plastic wrap, then seal in freezer paper or an airtight bag to reduce freezer burn.
You don’t need to do these in order to still have delicious, freshly caught fish. But they certainly help.
Keeping Your Catch Fresh for Longer
The sooner you refrigerate or freeze your fish, the better. But your fish definitely can last. Refrigerate a couple for the next day or two, and then freeze the rest for fresh fish that will last you for months.
If you’re ready to catch fish in New York City, come join us at the Marilyn Jean, today.