FRESHLY CAUGHT FISH ARE PRESERVED FOR INCREASED PERIODS OF TIME BY APPLYING A COMPOSITION COMPRISING FROM ABOUT ONE PART TO ABOUT 500 PARTS OF CERTAIN 2-HYDROXY-POLYCHLORODIPHENYL ETHERS AND FROM ABOUT 500 PARTS TO ABOUT 999 PARTS OF A POLYALKYLENE-POLYAMINEPOLYACETIC ACID OR SALTS THEROF TO THE FISH. A PREFERRED EMBODIMENT COMPRISES DIPPING THE FISH FOR 20 SECONDS IN AN AQUEOUS SOLUTION OF ABOUT 0.10 PART 2-HYDROXY-3'',4,4''-TRICHLORODIPHENYL ETHER AND ABOUT 0.90 PART SODIUM SALT OF ETHYLENEDIAMINETETRAACETIC ACID.

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