This document provides guidelines for properly storing and preserving fish to maintain quality and freshness. It recommends removing fish from their original location and transferring them to a separate container made of wood, bamboo, or plastic. When storing fish, the temperature should be maintained between 10-12% and the storage area should be clean and protected from other smells. Various traditional storage methods are described, including hanging fish to dry in the sun, preserving in clay pots covered with lids, or storing in containers lined with newspaper to absorb moisture and prevent spoilage. Proper cleaning, drying, and storage techniques can keep fish fresh for several months.