Safely Preserve Your Fresh Catch

Whether you are a beginner angler or have been fishing for years, catching your own fish or shellfish can be a satisfying way to provide food. Just remember that if you are going to preserve or prepare your own catch, you must follow a few important food safety tips to keep your friends and family safe.

Fishing Regulations

Before we begin our discussion about food safety, we must first talk about your physical safety and the law. Most fishing locales require you to get the proper permits and follow specific safety guidelines.

The Pennsylvania Fish and Boat Commission (2025) details the permits you might need and their regulations are available in print wherever you would purchase your fishing license. They are also available on the commission’s website.

Environmental Safety

Next, it's time to find waterways that are safe to fish. The Department of Environmental Protection (DEP, 2025) tracks the water quality of local waters and publishes public health advisories regarding fish consumption. Most recreationally caught fish are safe to eat, but mercury levels in certain waterways can contaminate the fish living there.

The DEP also tracks unsafe PCB levels. PCBs are industrial chemicals that were banned in 1979 but remain in the environment and have contaminated some waterways. As it does with unhealthy mercury levels, the DEP (2025) also shares information on the waterways affected by PCBs and provides recommendations for those waterways from which you should either limit or avoid consuming fish.

Similar advisories exist for any state you visit, so research the safety of the waterways before you pick your next fishing spot.

Preparation and Handling

After you have determined that the fish you caught are safe to eat, you will need to practice safe food-handling before and as you begin to prepare them. Most immediately after you catch them, you want to keep the fish on ice until you are ready to process them fully. Store the fish in such a way that you avoid cross-contaminating other foods or surfaces on which those other foods will be prepared. And always wash your hands after handling raw fish and shellfish.

Preservation

If you hope to preserve your fish for long-term storage, there are several safe methods from which you can choose. Always start by washing surfaces, utensils, and hands before preparing food in your kitchen. Because most fish have delicate flesh, you will likely want to select a preservation method that best protects the fish’s texture. Often, freezing provides the best results. But the National Center for Home Food Preservation (NCHFP, 2015) offers several other methods you may wish to try. You can find this information on their website, nchfp.uga.edu.

Smoking

Certain varieties of fish—including salmon, rockfish, and flatfish—can be smoked. If you decide to smoke your fish, you must be sure to follow research-tested recipes that include proper salting and cooking. As with any technique, an improper smoking process can lead to food poisoning.

After being smoked, the fish must then either be eaten immediately or canned or frozen for long-term storage (Cutter, 2023). Penn State Extension's guide "Proper Processing of Wild Game and Fish" includes complete directions for this process.

Canning

If you choose to can your fish, the NCHFP (2015) is, again, helpful. It provides several research-tested recipes and directions for canning many types of seafood—including oysters, tuna, clams, and several varieties of finfish. Blue crab meat, which you may enjoy catching along the Atlantic coast, is an exception. The NCHFP does not recommend canning blue crab meat. Instead, you should freeze it as soon as you have picked the meat from the shell.

Thawing

If you have frozen your fish, you must thaw it safely. The following four approved methods have been provided by the United States Department of Agriculture's Food Safety and Inspection Service (FSIS, 2025). It recommends thawing your fish in the refrigerator, in a microwave, under cold running water, or as part of the cooking process. The FSIS cautions that you should never thaw fish at room temperature.

If you choose to thaw your fish in the microwave, you must cook it immediately (FSIS, 2025). If you have used one of the other approved thawing methods, you may store the defrosted fish and shellfish in the refrigerator, but you must cook the fish or shellfish within a day or two. Whichever method you select, make sure you cook your fish to an internal temperature of 145°F (63°C).

Hopefully you have a successful fishing season and catch lots of fish.

The following recipe is a great way to prepare any white fish you catch.

Lemon Herb White Fish

4 servings | serving size: 1 filet

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash the whole, fresh garlic and lemon by gently rubbing them under cold, running water. Do not rinse raw fish.

Ingredients

• Non-stick cooking spray
• ½ teaspoon ground black pepper
• 1 Tablespoon minced fresh garlic (or 1 teaspoon garlic powder)
• ½ teaspoon onion powder
• 1 teaspoon dried dill
• 2 teaspoons olive oil
• 1 pound white fish (e.g., flounder, catfish, perch), cut into four 4-ounce filets
• 1 lemon

Directions*

1. Preheat oven to 375°F (191°C). Lightly spray a baking dish with non-stick cooking spray.
2. Combine pepper, garlic, onion powder, dill, and olive oil in a small bowl.
3. Using a paper towel, pat each fish fillet dry, then place the fish in the prepared baking dish. Dispose of the paper towels. Rub the olive oil and seasoning blend into fish. Rewash your hands with soap and water after handling the raw fish.
4. Cut the lemon in half. Juice one half and pour it over the fish. Slice the other half into eight thin slices and, without touching the fish, place two slices on top of each filet.
5. Bake for 10–15 minutes until fish reaches an internal temperature of 145°F (63°C) on a food thermometer.

Serving suggestions: Serve over your favorite whole grain, such as brown rice, or wrap it in lettuce wraps or whole-wheat tortillas for fish tacos.

*Please Note: This recipe is not suitable for canning, and any leftovers should be stored in the refrigerator.

References

Cutter, C. (2023). Proper processing of wild game and fish. Penn State Extension.

Department of Environmental Protection. (2025). Fish consumption. Commonwealth of Pennsylvania.

Food Safety and Inspection Service. (2025). The big thaw — Safe defrosting methods. U.S. Department of Agriculture.

National Center for Home Food Preservation. (2015). Canning: Preparing and canning poultry, red meats and seafoods. University of Georgia. 

Pennsylvania Fish and Boat Commission. (2025). Fishing regulations. Commonwealth of Pennsylvania.