What are the recommended methods for preserving and processing fish after harvest?
Keep the harvested fish alive in clean water until processing
Sacrifice the fish through hypothermia with ice water
Wash the fish thoroughly with chlorinated water
Eviscerate the fish carefully to avoid contamination
Present the fish whole or in fillets or slices
Refrigerate the fish at a temperature just above freezing
Freeze the fish at a temperature below freezing
Associate with other producers to reduce costs and increase competitiveness