[Take a kid fishing]

I never freeze fish I catch but saying that bacteria begins to grow in fish the second it leaves the water. Local catches are cleaned and stored at 32 degrees until the are displayed in the store but those that have to travel are stored at 32 degrees until they can be flash frozen. Bacteria and histamine are inevitable once fish is caught, cleaned and transported.

I am not sure of the handling laws yet assume all fish is chilled or frozen to some degree if you did not catch it yourself.