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a live box or stringer, you will want to begin the process as you catch the fish. At this point, various people take slightly different approaches but arrive at the same result. The fish have to be iced down to stay fresh.

You do not actually have to kill the fish to do this. Since fish are cold-blooded, just putting them on ice will lower their body temperature and cause them to become motionless. If you choose to kill the fish, you do not have to clean them right away. The main thing is to use plenty of ice. You want to have a layer of ice followed by a layer of fish until all of the fish are in the cooler and under ice.

If you do not have to have a three day trip home, you will not need dry ice. In fact, dry ice can give the fish burns if you are not cautious with it. It can give you burns if you do not know how to handle it properly. For longer trips, dry ice may be a good option, but you will want to check it at least daily and more often is better on hot days.

For most people, if a place is available, cleaning the fish at the end of the fishing day is a good choice. Even taking the next step to prepare the fish in the way you will want to use it is not a bad idea. You may want to cut steaks or fillets and ice these. If you have stored your fish on ice during the day, use fresh ice for the cleaned fish. That way when you arrive home you can either cook the fish or bag it for the freezer.

Learn more about this author, Allen Teal.
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