Fish is one of the best protein sources available to mankind in quality as well as quantity. It is used as a staple food in countries with long coastlines and extensive inland water resources. It is a valuable source of vitamins like A, B, iodine, and oils containing polyunsaturated fatty acids. However, in all flesh food, fish is the most susceptible to tissue decomposition, rancidity development, and microbial spoilage. Fish quality is directly related to bacterial load, which itself depends upon the conditions of transport, handling, and processing. The water used for fish washing is mostly contaminated with infectious spoilage organisms and pathogens. The ice which is used to preserve fish, primarily in fishing trawlers, landing centers, and local markets, is also contaminated heavily with micro-organisms.