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Preparing Your Freshly Caught Fish
The improper handling and preparation of fish is what leads to the "fishy" taste that a lot of people don't like about fish. Proper handling of the fish will not only maintain the proper taste of the fish but also prevent the fishy smell often associated with fresh caught fish. Here are a few tips to properly prepare and maintain the freshness of your fish to make sure that you have a delicious dinner. Once you land the fish, try to avoid contact with any hard surfaces to prevent bruising the fish. There is no need to bang the fish's head on the boat and try not to drop it. The fish should be rinsed immediately by hosing it off or rinsing it in a bucket of water to remove the slime in the water came from and prevent any bacteria that can lead to contamination. Don't use water from the lake or the local marina or any municipal or industrial discharge. If you're in doubt that the water you want to use is fresh use potable water instead. Chill the fish within an hour to prevent any deterioration. Proper planning and a relatively small investment can make sure you're prepared to store your fish when they're caught. You can store your fish in a well chilled cooler. A good rule of thumb is to cover a pound of fish with a pound of ice. The fish should be cleaned as soon as possible. The tissues of fish are sterile but their scales are not and can contain several different types of bacteria. Avoid rough treatment when cleaning the fish because wounds in the fish skin can allow the spread of bacteria that may be in the scales to the meat. If you are going to gut the fish rather than making fillets, it is wise to cut the belly as it leaves no blood in the body. Do not soak cleaned fillets for a long time in freshwater because that can reduce the texture and flavor of the meat. The quality of a fresh fish can be maintained up to five days if it's properly cleaned. Make sure to wash your hands and the fish as you are cleaning them and that you wash your hands when handling the fish in preparation for cooking. No matter how you cook your fish or what type of fish you are cooking there is one simple rule you can follow: whether cooking fillets or a whole fish cook 10 minutes for every inch measured. For example took a 12 inch fish for 12 minutes. Allow 15 minutes for fish enclosed in foil or that is sauce baked and double that time for frozen fish. Extra time will also be needed if the fish is going to be baked while packed in aluminum foil to allow the heat into the meat. Allow an extra five minutes for fresh fish and 10 for frozen. Do not cook a frozen fish because it will turn it mushy and dry. Thaw in the fridge for 24 hours or run under cold water, never thaw at room temperature or in hot water. Following these simple steps will ensure that your fish is as enjoyable to eat as it was to catch! Article Directory: http://www.articledashboard.com Dee Hathaway is a bass fishing junkie who loves to see the stripers hanging on the hook! Find out about his bass fishing trips and get some fishing tips and techniques. Also check out his pathetic excuse for a blog. |
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