You have to put your canning operation on hold until you obtain more water.
check
If you download Guide 5 of the USDA guide to home canning it provides detailed instructions on how to can fish in pints and quarts. It also tells you how long to process it for in a pressure canner. The short answer is: If the fish is frozen, thaw it in the refrigerator before canning. After rinsing the fish cold water, add 1 tablespoons of vinegar per quart to the water to help remove slime. Add 1 teaspoon of salt per pint, if desired.
If the fish are fresh water fish the kidneys would not work. The fish would die.
tuna....cod...salmon
They die
food factory + fish yield
The colder the temperature, the colder the water temperature. The colder the temperature, the slower the fish's metabolism. The slower the fish's metabolism, the more sluggish and slow the fish is. The fish will have less energy and some fish even hibernate.
they will die
they drown
it would eventually shock the fish and kill them
the fish needs to be in warm water that is just right. then leave the fish alone in peace and it will be fine.(:
If by clear water you mean freshwater than the fish will have all sorts of problems. It will be more likely to get a disease, stress the fish out, weaken its immune system, and will kill the fish.