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How you preserve your fish has a lot to do with how you intend on eating your fish. If you are going to eat raw in a sushi or sashimi I recommend cooling the meat down ASAP, and bleeding the fish ASAP. For ceviche i recommend the same but as you are chemically cooking the fish, its not AS important as sushi or raw applications like poke.
If you are going to grill/ bake/ or heat the fish to cook I recommend vacuum sealing and freezing if you aren't going to eat it in the 2-3 days following your catch. I have had 8 month old tuna steaks that had been vacuum sealed, that one thawed and seared were as good as tuna steaks I've had the day after I caught it.
Good Luck and Tight Lines!!
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Heroes on the Water
SoCal Chapter
Safety Director
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