Catch and release: handling a fish you'll let go
To release a fish unharmed, land it quickly: a fish played to exhaustion can be harmed. Set the hook quickly too, so it doesn't swallow the bait.
Wet your hands (or use a wet rag or glove) and don't rub off the slime, which protects it from infection. Keep it out of the water no longer than you can hold your breath.
Hold a small fish (under 5 lb) by the lower jaw; support a big one horizontally with two hands. Keep fingers out of the eyes and gills.
Back the hook out with pliers, hemostats or a hook remover, ideally with the fish in the water. Don't jerk the line to break it off.
Revive a tired fish facing into the current, supporting its middle and tail until it swims away.
From deep water, bring it up slowly so it can adjust to the pressure change.
TPWD Outdoor Annual: catch and release tips
Keeping your catch fresh
Ice is the key to good-tasting fish, especially in summer. Get it into a cooler with plenty of ice soon after it's caught.
A slush of ice and water chills fish 4–5 times faster than ice alone. A fisheries handling guide recommends about 2 lb of ice per pound of fish, packed around the fish and into the belly cavity once it's gutted.
Gutting removes a source of bacteria and lets the fish chill faster.
A fish on a stringer counts as kept. It's illegal to leave edible fish or bait fish from public waters to die without intending to eat them or use them as bait.
Utah DWR: How to clean and prepare catfish (2024) · Louisiana Sea Grant: Handling offshore catch on board · TPWD Outdoor Annual: general fishing regulations
Killing a fish quickly and bleeding it
For a fish you'll keep, a quick kill avoids bruising the meat: a sharp blow to the head stuns it, and a spike pushed into the skull just above the eyes kills it and slows spoilage.
Then bleed it while the heart still pumps: cut through the gills (or rip them with pliers), or cut the artery at the tail. Leave it in water for about 5–10 minutes, until the blood stops, then put it on ice.
Why bleed: better-looking, better-tasting meat that chills faster. It's optional.
Louisiana Sea Grant: Handling offshore catch on board · Utah DWR: How to clean and prepare catfish (2024)
Scaling panfish to cook whole
For crappie and bluegill: scrape the scales off both sides (a spoon or scaling tool works), then dip the fish in clean water to rinse off loose scales and slime.
Leaving the skin on helps the fish hold together, fry crisper and taste better.
Kansas Dept. of Wildlife & Parks: Cleaning and preparing fish
Filleting bass and other larger fish
Lay the fish on its side. Cut just behind the gill cover from the top of the back to the belly, down to the backbone.
Turn the knife flat and run it along the backbone toward the tail, cutting through the ribs, and lift the fillet off before you reach the tail.
Skin it: hold the knife flat against the board and slice between skin and meat. Then cut the rib bones out of the fillet. Repeat on the other side.
Freshwater drum fillet the same way and have no small bones in the fillet; trim the dark red meat just under the skin.
Kansas Dept. of Wildlife & Parks: Cleaning and preparing fish · Arkansas Game & Fish: Drumming up spring fishing excitement
Filleting crappie and bluegill
Put a small fillet knife in at the back of the neck and run it along the top of the ribs toward the belly, coming out at the front of the anal fin, then cut back to the tail.
Cut down just behind the gill cover and slice the fillet off the ribs; separate it from the belly. Repeat on the other side.
Cutting along the outside of the ribs saves a little more of the belly meat.
Kansas Dept. of Wildlife & Parks: Cleaning and preparing fish
Cleaning a catfish (skinning)
Catfish are skinned, not scaled. Watch the barbed spines in the side and back fins: they lock in place. Break the side fins off with pliers and grip the fish with a glove or rag.
Score the skin around the head and along the back, clamp the head, and pull the skin toward the tail with catfish skinning pliers.
Fillet along the spine from tail to head and work the fillet off the ribs, or gut it and cut off the head and tail to cook it whole.
Trim the dark lateral line, fat and connective tissue from the fillet: contaminants tend to collect there. Soaking fillets in milk or buttermilk for 30 minutes to an hour takes away a fishy taste.
Utah DWR: How to clean and prepare catfish (2024) · Kansas Dept. of Wildlife & Parks: Cleaning and preparing fish
When you may fillet a fish (Texas)
A fish that has a length limit may not have its head or tail removed, and may not be filleted, until you finally land your catch, so its length and species can be checked. Read TPWD's general fishing rules for the details.
Fish you catch and release right away don't count as in your possession; fish on a stringer, in a cooler, livewell or bucket do, and must meet length and bag limits.
TPWD Outdoor Annual: general fishing regulations
Keeping fish within the limit (Georgia)
In Georgia daily and possession limits are per person, and no one may hold more than the limit for any species, so each angler should keep their fish on a separate stringer or in a separate creel.
Lengths are total length, and any fish shorter than the minimum for its species must go back. Limits differ on some lakes and on waters shared with South Carolina: check the regulations guide for the water you are on.
Georgia Fishing Regulations 2026: general freshwater regulations
Measuring and keeping fish (California)
In California a fish's length is its total length: the longest straight line from the tip of the head to the end of the longest lobe of the tail. Limits are set water by water; CDFW's interactive regulations map shows the ones for the water you are on.
Salmon and steelhead must be kept so their species and size can be told until you get home or prepare them to eat, and trout may not be kept alive in a container on a boat.
CDFW: 2026 freshwater sport fishing regulations
Eating your catch safely
Cook fish to an internal temperature of 145°F, or until the flesh is no longer translucent and flakes easily with a fork.
Is fish from this lake safe to eat? State health and wildlife agencies test fish for contaminants (in Texas, the Department of State Health Services). A consumption ban means you may not keep fish from that area (catch and release is still legal); an advisory recommends limiting how much you eat, often by species and size.
Advisories are strictest for pregnant or nursing women, women who may become pregnant, and children under 12. Check your state's current list before eating fish from a lake.
A carp's flavor depends on the water it came from; freshwater drum are best from cool water.
Hawaii Dept. of Health, from FoodSafety.gov: safe cooking temperatures · TPWD Outdoor Annual: fish consumption bans and advisories · TPWD: Common Carp · Arkansas Game & Fish: Drumming up spring fishing excitement
Cooking a fish you caught
The ten-minute rule covers most methods: ten minutes of cooking per inch of thickness, turning once. A piece under half an inch thick needs less and no turning. It does not apply to deep frying or the microwave.
Bake at 400°F with a little liquid — broth or lemon juice — about five minutes a side for an inch-thick piece. Broil four to five inches from the heat. Grill with a baste, turning halfway. Sauté over medium heat in a non-stick pan.
It is done when the flesh is opaque and flakes easily with a fork, and the inside has reached 145°F. Colour alone does not tell you.
Catfish is mild and sweet, close to any other white fish, and takes whatever seasoning you like — lemon and butter, cajun, paprika and oregano.
Texas A&M AgriLife Extension / SRAC: You can do catfish · University of Minnesota Extension: safely choose, cook and store fish
Keeping and thawing fish at home
Raw fish keeps one to two days in the refrigerator. Cooked fish should be cooled below 41°F within two hours, and reheated to 165°F.
Thaw in the refrigerator, which is the best way, allowing up to 24 hours per pound; open vacuum packaging before thawing. Cold running water in a sealed bag is the fast way. Never thaw on the counter, in standing water or in hot water.
University of Minnesota Extension: safely choose, cook and store fish · University of Alaska Fairbanks Extension: home freezing of fish · Texas A&M AgriLife Extension / SRAC: You can do catfish
Freezing your catch
Freezing keeps quality, it does not add any: a fish that was poorly handled on the water will be a poor fish out of the freezer. Gut and chill it quickly, and do not freeze fish with soft flesh or blood clots in it.
Cut it down to fillets or steaks first: small packages freeze faster.
Vacuum packaging is best. Failing that, double-wrap in plastic, or use heavy freezer bags with the air pressed out — do not add water. A glaze of ice works but has to be renewed every few months. Label each package with the fish and the date.
Freeze fast, on the coldest setting, without packing the freezer full: it should be frozen solid within 24 hours.
Fatty fish such as trout keep in excellent condition about three months, lean fish roughly twice that. Raw fish is safe for three to eight months. Freezer burn is moisture escaping through imperfect wrapping; rancid fat and ice-crystal damage come from long storage and a freezer that keeps changing temperature.
University of Alaska Fairbanks Extension: home freezing of fish · University of Minnesota Extension: safely choose, cook and store fish