Preparing Your Freshly Caught Fish

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Preparing Your Freshly Caught Fish   To maintain the delicate flavor of a newly caught freshwater or saltwater fish, they must be handled properly to avoid spoilage.  Also, you’ll want to preserve the fish in such a way to avoid any unpleasant odor.  There are ways to properly prepare and maintain the quality just after the catch to enjoy a sumptuous meal.  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 that is from or in close proximity to marinas, municipal or industrial discharges.  To make sure, always use clean, 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.  They  should be at least 3" deep, thus, covering every 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 meat tissue is  sterile, but not their scales, which 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 to be necessarily long.  It is wise to cut the belly, in such a way that  it leaves no blood or viscera in the body, and then fillet them.  Make sure not to soak your cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and it’s 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 fish if it is frozen.     Allow extra time if your fish will be baked in aluminum foil for heat penetration.  That should be an additional 5 minutes for fresh fish and 10 minutes 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 warm.  Do not totally thaw  fish that's frozen before cooking as it may make it mushy.                                              Written by: Norman E. Potter Small Used Backyard Boats is a subsidiary of: Potter Enterprises Now

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