Freshly Caught Fish Cooking Preparation

To preserve the delicate flavour of a newly caught freshwater or saltwater fish, they must be handled properly to avoid spoilage. Not to mention preserving a pleasing odour with the fish. There are several ways to properly prepare and preserve the quality of the fish just after the catch to create a splendid fish 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 to remove the slime and possible bacteria that cause spoilage. Never use water from near 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 planning, proper icing can be accomplished with the use of some fairly cheap equipment. Fish should be stored in coolers and should be well chilled. The cooler 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. Avoid rough treatment when cleaning fish because wounds in the flesh can also allow the spread of bacteria. Gutting the fish does not necessarily have to take long. It is wise to cut open the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in prolonged freshwater as this could reduce the meat texture and flavour.

4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing one’s hands before touching the fish is also important. No matter what fish and cooking technique used, everything must remain clean. Whether the fish 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. Also, double the time for frozen fish.

5) Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the heat to penetrate. That should be an extra 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or run the wrapped fish under cold water below room temperature. Do not thaw frozen fish before you are ready to cook it, as it can make the fish mushy and dry.