What is the negative effect of submerging the catch in melting ice water during storage?

Dilutes the flavor and softens the flesh

Proper icing technique is vital for maintaining the quality of pouting destined for the table, especially since freshness is paramount for achieving the best flavor. When storing the catch on ice, it is explicitly warned that the fish must not be submerged in the resulting melting water. Submerging the fish in water has two distinct detrimental effects on the quality of the flesh. First, the prolonged contact with water causes the flavor profile to become diluted, weakening the desired mild taste. Second, the saturation leads to a softening of the flesh texture, counteracting the firmness sought after in fresh groundfish, thereby compromising the desirable flaky structure when cooked.