Enjoying a meal of fish you've personally caught is one of the great joys of being a fisherman. With the cost of premium seafood being incredibly high, it's essential to make the most out of every catch to avoid waste and ensure the best possible meal. A single misstep in the care and preparation of your catch can drastically reduce its quality, leading to discoloured flesh that tastes unpleasant and may even be inedible.

When you manage to land a fish worthy of the dinner table, proper handling, cleaning, and storage are crucial to preserve its quality. Fish, especially larger species like snapper and tuna, often require a technique known as iki jime, or brain spiking. This method involves inserting a spike directly into the fish’s brain, resulting in instant death. This practice not only prevents reflex actions that can cause lactic acid buildup, affecting the flavour of the fish, but also necessitates immediate bleeding and gutting before cooling the fish with ice. The quicker a fish's temperature is lowered, both inside and out, the better it retains its flavour.

Storing your catch properly is equally important. Using a container that fits the fish without bending or compressing it too much is ideal. Care should be taken not to stack heavy fish on top of those with softer flesh to avoid damage. Fish that produce a lot of blood or have a significant slime or odour should be stored separately when possible to prevent cross-contamination.

Many experienced anglers insist that there can never be too much ice for storing fish. Covering fish evenly with ice, particularly in a slurry made from saltwater, can keep them exceptionally cold and preserve their freshness. In situations where ice isn't available, the next best option is to keep the fish in cool seawater in the shade, and if feasible, keep them alive as long as possible.

If you plan to clean your fish away from the ocean, consider bringing a container of seawater with you. Rinsing your fish and fillets in seawater rather than freshwater can significantly enhance their flavour. In some regions, particularly in southern states, using a scaling bag towed behind the boat has become a popular way to scale fish like KG whiting and squid efficiently. This method also helps remove slime, saving time later on during cleaning. However, it’s important to familiarize yourself with local regulations as some areas prohibit cleaning fish at sea.

If you cannot fillet and store your fish soon after capture, at the very least, you should remove the guts and gills to eliminate bacteria and unwanted flavours. Ideally, you should aim to fillet your catch on the same day it is caught to achieve the best results. Having a proper fish cleaning station at your home can make this task much easier. A purpose-built surface at the right height, which is hygienic and equipped with wash-down facilities, can significantly simplify the cleaning process.

Using the right tools and knives specifically designed for the type of fish you are cleaning will help you achieve clean, even fillets. Once filleted, these should be stored out of direct sunlight to avoid any damage from the heat, which can particularly affect softer fleshed species.

For those who wish to eat their fish immediately, the process ends here, and it's time to relax with a cold beverage and start cooking. However, if storing fillets for later use, vacuum sealing is recommended. Although it involves an initial investment in bags, vacuum sealing extends the shelf life and taste of your fish significantly beyond other storage methods. The thick bags and the elimination of air help prevent freezer burn. Protecting your fillets from direct contact with the freezer's edges is also a wise practice to prevent them from drying out or getting freezer burned.

By giving thoughtful consideration to how you handle, store, and prepare your catch, you can ensure delicious, moist, and flavourful fillets every time. For fishermen, access to fresh and top-quality seafood is a privilege, and following a basic yet effective routine in catch care can maximize the benefits of each fishing trip.