How to Care for Fish Meat in Summer Heat

By Kubie Brown – MeatEater

Nothing says summer like spending a long day on the water and then bringing home a mess of fish for the pan. For many anglers, a summer fish fry is part of the season and every bit as iconic as watching baseball, launching fireworks, having picnics, and cannonballing into the local pool or swimming hole. Yet, at the same time, many an angler’s fishy dinner plans are immediately dashed as soon as they open the cooler and have the smell of rotting, sun-spoiled fish hit their nose like a reeking truck.

When you’re spending a hot day on the water, it’s surprising how fast the fish you’re trying to bring home can go bad, especially if you’re fishing in warmer water. In average temperatures, unchilled or unpreserved fish meat can spoil within 2 hours of the fish being caught and in as little as 1 hour on a 90-degree or hotter day or when it’s kept in 75-degree water or warmer. CLICK HERE TO READ FULL STORY