To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled |
properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to
properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal.
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) Simply chill the fish to prevent deterioration in less than an hour. 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 3" deep, thus, covering a pound
of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.
3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains
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 to be necessarily 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 eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned.
Washing of the hands before touching the fish is also important. No matter what fish and the
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 sauce baked. Double the time for frozen fish.
Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for
the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for
frozen. 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. Do not thaw a fish that's frozen before cooking
as it may make it mushy and dry.
Article Source : Find out more about fishing including sea fishing and fly fishing at About fishing.
Article From ArticlesRFree.com