Fish fillets are even more problem. The nutrition and taste of fresh fish are actually not as good as those of 2-6 hours after killing.

So I feel relieved.

Baidu:

Many people think that it is most appropriate to eat live fish immediately after slaughter. In fact, on the contrary, it is not scientific to eat live fish fresh.

After the fish is slaughtered, although its breathing stops, it is still undergoing a series of biochemical and physical changes, which are usually divided into three stages: rigidity, autolysis and putrefaction. When a fish dies, it is in a stiff stage. Its jawbone and cheek lid are closed, but the energy metabolism in the body is still going on, and its body temperature will even increase by several degrees. At this stage, a small amount of lactic acid and phosphoric acid will be produced in fish, so the meat is weakly acidic, which can inhibit the reproduction and growth of corrupt microorganisms. But at this time, the meat quality of fish is hard, which is not conducive to human digestion and absorption. Protein in its muscle tissue has not been decomposed to produce amino acids, which are the main components of umami flavor.

after several hours, the fish has reached the autolysis stage. In this process, a variety of proteolytic enzymes in fish began to play a role, so that some proteins were decomposed into peptides and various amino acids. These substances are delicious and sweet, which is an important reason for making fish more delicious. If the autolysis stage continues, the elastic muscles will become soft, the taste of the meat will be poor, microorganisms will begin to multiply, and the fish will enter the stage of spoilage, so that the fish can not be eaten.

from the above three stages, the best time to eat live fish is 2-6 hours after slaughter, that is, the late stage of fish stiffness and the early stage of autolysis. At this time, the fish is tender and delicious, and it is beneficial to human digestion and absorption. Before that, it is best to store the freshly killed fish in the refrigerator.