Myth: When I go fishing, I stay for most of the day, so I store the fish in a cooler filled with the lake water to keep it safe until I get home.
For fin fish: scale, gut and clean the fish as soon as they are caught. Wrap the cleaned fish in a water-tight plastic and store on ice. Keep 3-4 inches of ice on the bottom of the cooler, then just alternate layers of fish and ice. Cook the fish in 1-2 days, or freeze. Make sure the raw fish stays separate from cooked foods.
Two reliable sources for additional information can be found at Missouri Families or the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, email@example.com