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My maximum would be three days, as long as the fishes eyes are still clear. It really depends on the actual temperature of the cooler of which they are kept. The bacteria in the stomach and the blood in the arteries are what ruins the fish. If the fish is covered above and below with ice and the temperature of the fish doesnt reach 40-45 degrees , maybe up to 5 or 6 days. If you can, at least gut the fish and remove the internal organs and the stomach contents to insure less bacterial growth. Add some salt to the fish to insure better sanitary storage, about 1 tablespoon of salt per pound of fish.

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17y ago

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