The trip does not end at the marina. Plenty of anglers do everything right on the water and then lose the whole catch in the car or on hot ground. The difference between fish you can eat and fish that spoils before you reach home is fast cooling, and that window is often about thirty minutes.
On the run back, set up your receiving station: an open insulated box, crushed ice or slurry ice, and a separate bin for waste. If you arrive and start hunting for ice, you have already lost the time that matters. Keep the box in shade from the start of the trip, not baking on the deck.
Blood spoils faster than flesh and warms the body of the fish. Cut the gills or slip a knife in behind them, then hold the fish in clean seawater for a minute or two until the bleeding stops. Gut it if you plan to store it for long, and leave the skin on, because skin protects the flesh from direct contact with ice.
A common mistake is laying fish on top of a bed of ice and calling it chilled. Ice needs to surround the fish above and below. When meltwater collects, drain it and top up the ice, because standing water speeds the temperature rise rather than holding it down.
The drive from the dock to your house undoes more good work than anything else. Do not put the box in a car boot in the sun. Keep it in the cabin with the air conditioning on, and throw a blanket over it if the lid does not seal well. Before you leave the boat, check tide times too. Leaving on a falling or rising tide changes how you rig lines and load the boat at the dock. The B7R app gives tide times for Shuwaikh and Shuaiba, and you can log the catch in the catch log while it is still fresh in your mind.
When you get in, rinse the fish in cold fresh water, pat it dry, then refrigerate or freeze it. Do not rinse with seawater, because the salt stays on the surface, pulls moisture and speeds spoilage. Wash the cooler, boxes and knives with fresh water and soap, and let everything dry completely before storage, or the smell carries into the next trip.
Fresh fish has clear bulging eyes, red gills, firm flesh and a clean sea smell. If the eyes are sunken, the gills are pale or grey, or the smell is sharp and close to ammonia, do not eat it. No amount of cooking fixes spoiled fish, and safety beats any meal.
Good fishing starts with preparation and ends at the table: ice before you launch, cool fast, clean properly afterwards. Download the B7R app free on Google Play and check tide times and sea state before every trip: https://play.google.com/store/apps/details?id=com.q8dm.b7r