Maintaining cleanliness in the kitchen is crucial when handling fish. Surfaces, utensils, and hands should be cleaned thoroughly before and after use. Proper hygiene helps prevent contamination and ensures safe consumption.

Using fresh herbs, spices, and proper cooking techniques can enhance the natural flavor of fish. Ingredients like garlic, ginger, coriander, and mustard oil are commonly used to bring out rich taste and aroma.

Fresh fish stays best when kept cold at all times. If refrigeration is not immediately available, fish can be placed over crushed ice in a container to maintain freshness. Keeping fish chilled helps slow down bacterial growth and preserves texture and taste until proper storage is possible.

Proper cleaning is essential before cooking fish. Remove scales, internal organs, and unwanted parts carefully, and rinse gently under clean water. Avoid excessive washing, as it can reduce the natural flavor of the fish. Always clean fish in a hygienic environment to maintain safety.

To maintain food safety, raw fish should always be kept separate from other food items, especially cooked or ready-to-eat foods. Use separate knives, cutting boards, and storage containers to prevent cross-contamination.