Why must harvested fish be chilled immediately after capture?

Harvested fish must be chilled immediately to preserve their quality and safety, as they are highly susceptible to microbial contamination and structural degradation due to their soft texture, lower body temperature, and limited connective tissue compared to land animals.1

Immediate chilling in environments such as ice or refrigerated seawater serves two critical functions:
* Inhibits Microbial Growth: It slows the proliferation of microorganisms that naturally inhabit fish, which can otherwise multiply rapidly and lead to spoilage.12
* Suppresses Enzymatic Activity: It inhibits the activity of enzymes that cause the flesh to soften and degrade.13

By maintaining a low-temperature environment, processors can effectively delay these biochemical reactions and structural breakdown. If immediate chilling is not feasible, the fish must generally be sold and consumed on the day of harvest to ensure it remains safe and palatable.1