Chilling

Harvested fish must be immediately stored in a low-temperature environment such as ice or refrigerated seawater. This chilling process slows the growth of microorganisms that live in fish and inhibits the activity of enzymes. Because fish have a lower body temperature, softer texture, and less connective tissue than land animals, they are much more susceptible to microbial contamination and structural degradation.

Ice cooling and holding normally requires a one-to-one or one-to-two weight ratio of ice to fish, depending on the specific geographic location and the time it takes to transport the fish to the processing plant. Refrigerated seawater cooling and holding causes less bruising and other structural damage to the fish carcasses than ice cooling.