Preparing a freshly caught fish for the table
Thought I’d give a few pointers on how to make sure that if your looking to make a meal of your catch, then it’s going to taste it’s best. To maintain the delicate flavor of a newly caught freshwater or saltwater fish, it must be handled properly to avoid spoilage (not to mention making sure that the fish maintains a pleasant odor). There are ways to properly prepare and maintain the quality just after the catch of the fish up until the cookpot. Check out the tips below:
1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.
2) Chill the fish within an hour to prevent deterioration. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be at least 3″ deep to ensure covering a pound of fish with a pound of ice. Use chlorinated water per quart of water for the final rinsing.
3) Clean the fish as soon as possible. Their flesh is sterile but not their scales as they contain many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have necessarily have to take long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.
4) The quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing your hands before touching the fish is also important. No matter what the fish or cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or cooked in a sauce.
Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the cooking equipment to reach temperature. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water, not at room temperature.
Enjoy!!
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