This document outlines procedures for chilling fish. It provides: 1) Guidelines for safe chilling temperatures to prevent bacterial growth while cooling fish. High temperatures kill bacteria but are not suitable, while danger zone temperatures allow rapid bacterial growth. Low temperatures slow bacterial growth. 2) Instructions for cleaning fish containers with clean water before use and rinsing fish with drinking water. 3) Details on selecting, grading, weighing fish and estimates of ice needed to chill fish to 0-4°C depending on initial fish temperature.