I keep hearing people say you should never rinse saltwater fish with fresh water after catching them. Supposedly it ruins the texture or shortens shelf life.

But in my experience, when I clean my saltwater catch with fresh water and then store it in the fridge for a few days, I don’t notice any difference in taste or quality.

So, is this actually a myth, or is there a real reason behind the advice to only use salt water when cleaning saltwater fish?

Let’s break it down:

Why people say "don’t rinse saltwater fish with freshwater"

• Cell damage/osmosis: Fish tissue is adapted to a salty environment. When exposed to fresh water, osmosis can cause cells near the surface to swell and rupture slightly. This can, in theory, lead to mushier texture if the fish sits in freshwater for too long.
• Old-school preservation concern: Before refrigeration was common, rinsing with freshwater could encourage bacterial growth because freshwater bacteria differ from saltwater bacteria and may spoil the fish faster. Fishermen in warm climates especially warned against it.
• Tradition/habit: Many fishing communities just repeat the advice because it’s how they were taught, even if modern refrigeration minimizes the issues.

What actually happens

• Quick rinse is fine: A brief rinse in freshwater (e.g., in your sink) isn’t long enough to noticeably harm the fish. You’ve already noticed that you don’t see any difference in taste or quality — that’s consistent with what chefs and modern seafood handlers report.
• Soaking is bad: The problems come if the fish is soaked or stored in fresh water (like ice made from tap water that melts and submerges the fish). That’s when texture can degrade.
• Best practice: Many pros recommend rinsing quickly in clean cold freshwater to remove slime, blood, and surface bacteria — then drying with paper towels before storing on ice or in the fridge.

Industry standard

• Commercial fisheries and restaurants often use clean freshwater to rinse fish, because it’s safer and easier than trying to store and use seawater.
• The key is drainage and temperature control — keep the fish cold, dry, and not sitting in meltwater.

✅ In conclusion: As long as you rinse quickly and keep your fish cold and dry afterward, freshwater isn’t a problem.

🚫 The myth part: The “never use freshwater” advice is more of a holdover from older preservation methods than a real concern in modern kitchens.

What do you guys think? Do you rinse your saltwater fish only in saltwater?

Have you noticed any bad effects? Are my tastebuds just not good enough to taste the difference?