These fish wholesalers know the value of brining ice with them from Juba to keep the quality up when they go back with their fish. If there were a way to get them to supply fishermen with ice in defunct freezers (and it does not seem like a large step), they would get even better quality fish. Fish should be chilled as soon as they come out of the water. If they are still alive, then let them bleed out into an ice water slush. Except catfish, which should be kept alive for transport.