Fishermen typically don’t put ice inside of big fish. There are a couple of reasons why this wouldn’t be a common practice:
- Damage to the fish: Inserting ice directly into the fish cavity would damage the flesh and potentially contaminate it with bacteria.
- Inefficiency: It wouldn’t be a very effective way to cool the fish down.
Here are some methods fishermen use to preserve big catches:
- Packing the fish in ice: After cleaning the fish, they’ll surround it with ice in a cooler or insulated container. Crushed or flaked ice conforms better to the fish and cools it more evenly.
- Icing the gills: Some fishermen place ice directly on the gills of the fish. This helps cool the core body temperature quickly.
- Bleeding the fish: Bleeding the fish shortly after catching it can improve meat quality and extend shelf life.
By rapidly chilling the fish, these methods help:
- Preserve freshness: Slows down bacterial growth that can spoil the fish.
- Maintain quality: Reduces enzymatic activity that can affect the taste and texture of the fish.