Fish hydrolysate long term storage, pasteurize?

I have a six gallon batch of fish hydrolysate nearing completion.

It looks great, but every time I make it I get white mold and what looks like kahm yeast on top. This isn’t an issue using it right away: I filter it before putting in my sprayer, but it still gets the yeast on top in storage, which is unfortunately I want to be able to package this in a way appropriate for storage.

Should I pour it into various glass bottles (mostly kombucha bottles) and do a water-bath canning style pasteurization? I am wondering if that would work, and if it harm the nutritional content of my fish hydrolysate.

Thanks!