Freshly caught fish stored properly on ice will typically last anywhere from one to two days before quality begins to degrade significantly, though keeping them packed continuously in crushed ice or drained coolers can sometimes extend safe edibility up to three to five days depending on the species and handling care. To maximize freshness, fish should be cleaned promptly, gutted, rinsed thoroughly, and buried directly in melting ice with adequate drainage so that meltwater does not pool around the flesh. Freezing the fillets extends storage times for several months.