Specify the experiments you would like to do. They will have a great impact on the options available.

Dear Sir. Concerning your issue about how to store a marine organism ( sample) for a later stage extraction. The first sensory changes of fish during storage are concerned with appearance and texture. The characteristic taste of the species is normally developed the first couple of days during storage in ice. The most dramatic change is onset of rigor mortis. Immediately after death the muscle is totally relaxed and the limp elastic texture usually persists for some hours, whereafter the muscle will contract. When it becomes hard and stiff the whole body becomes inflexible and the fish is in rigor mortis This condition usually lasts for a day or more and then rigor resolves. The resolution of rigor mortis makes the muscle relax again and it becomes limp, but no longer as elastic as before rigor. The rate in onset and resolution of rigor varies from species to species and is affected by temperature, handling, size and physical condition of the fish. The effect of temperature on rigor is not uniform. In the case of cod, high temperatures give a fast onset and a very strong rigor mortis. This should be avoided as strong rigor tensions may cause gaping, i.e., weakening of the connective tissue and rupture of the fillet. It has generally been accepted that the onset and duration of rigor mortis are more rapid at high temperatures, but observations, especially on tropical fish show the opposite effect of temperature with regard to the onset of rigor. It is evident that in these species the onset of rigor is accelerated at 0°C compared to 10°C, which is in good correlation with a stimulation of biochemical changes at 0°C (Poulter et al., 1982; Iwamoto et al., 1987). However, an explanation for this has been suggested by Abe and Okuma (1991) who have shown that onset of rigor mortis in carp (Cyprinus carpio) depends on the difference in sea temperature and storage temperature. When the difference is large the time from death to onset of rigor is short and vice versa. Rigor mortis starts immediately or shortly after death if the fish is starved and the glycogen reserves are depleted, or if the fish is stressed. The method used for stunning and killing the fish also influences the onset of rigor. Stunning and killing by hypothermia (the fish is killed in iced water) give the fastest onset of rigor, while a blow on the head gives a delay of up to 18 hours (Azam et al., 1990; Proctor et al., 1992). The technological significance of rigor mortis is of major importance when the fish is filleted before or in rigor. In rigor the fish body will be completely stiff; the filleting yield will be very poor, and rough handling can cause gaping. If the fillets are removed from the bone pre-rigor the muscle can contract freely and the fillets will shorten following the onset of rigor. Dark muscle may shrink up to 52 % and white muscle up to 15 % of the original length (Buttkus, 1963). If the fish is cooked pre-rigor the texture will be very soft and pasty. In contrast, the texture is tough but not dry when the fish is cooked in rigor. Post-rigor the flesh will become firm, succulent and elastic.For more details, I think the following below link may help you in your analysis:

http://www.fao.org/docrep/v7180e/v7180e06.htm

Thanks

You can deep freeze it.

To stop any proteolytic activity, it is necessary to keep some parts of the fish in -80°C until analysis.

The extraction and / or storage mechanisms will depend on what you are trying to analyse. Some proteins denature when frozen. Different toxins will be stable in different conditions. Storage in liquid nitrogen at -80°C may be your best option if  you dont know exactly what you want to do with the samples.

Thank you very mich. I suppose liquid nitrogen is a good option

10% of 100% alcohol.

Thanks a lot