The quality of fresh fish is affected by all aspects of the handling, including catching and landing, holding prior to processing, and killing, as well as nerve destruction, bleeding, and chilling. Vigorous movements of the fish during catching and landing cause adenosine triphosphate（ATP）to be consumed and lactic acid to accumulate, leading to a decrease in pH in the fish muscle. These changes cause the deterioration of fish flesh. This report discusses some good practices of fish handling that promote the production of high quality fish.