How to clean and preserve your catch
After proudly bringing you catch home and brag to all your contacts, what do you do with it? If you plan to eat it, one of the most important things is to keep it cool. This will prevent spoiling and the strong smell of fish. The best way to ensure freshness is to keep the fish alive until it is cleaned.
Do not spoil:
Pisces Fresh water can be placed in the live well on the boat or on a stringer to keep it alive until you're able to clean it. If can not keep the fish alive, clean and place on ice immediately. If you're not going to keep the fish, release it quickly to avoid damaging.
Saltwater fish should be put on ice immediately. Most will not stay fresh kept in a livewell or silt.
Insert the knife into the mouth of the fish, and cut along the belly to the head. Remember to keep the knife surface, because it put too deep will puncture the intestines.
Extend the body open and remove all the intestines. The kidney (if your fish is one) is located near the spine. You can scrape it with a spoon. Cut the head, and rinse the fish in clean water and fresh.
Wrap the cleaned fish with ice, and place in a refrigerator or cooler. Drain the ice melted the ice, and do not keep fish in ice water.
Last scale or counting:
Scaling a fish is beneficial because the scales to keep an abundance bacteria. Scaling of the smaller types of fish and leaving the skin, locks in moisture and keeps the fish from drying out. For the scales, hold it down and scrape upward from the tail and goes to the head. If you do not have a fish scaler, you can use spoon.
It's a good idea for most fish skin such as catfish and catfish, as it improves the taste and removes the layer of fat under the skin. The fat layer of the skin is where most contaminants are stored. For the skin of a fish; pliers upside down, cut through the skin behind the pectoral fins, and peel the skin down towards the tail with pliers. To remove the head, backbone and guts, broken head and pull out of the body, taking with it inside.
If you have a big fish, you'll probably choose to net and get the meat without bones. With a knife, fillet, you'll need to cut your fish behind the gills to the backbone (do not pass through the column spine). Hold the knife inside the fish and cut through the ribs toward the tail. To do this, the two sides. Then cut the coast near the fish. Place skin side down and cut through the mesh of one quarter inch above the tail skin. After you wash the net in cold water and dry with a paper towel, you can choose to cook or freeze. Fish tend to last longer when frozen with the skin.
Tips for freezing:
The smallest package, the faster it will freeze and slow down the deterioration process. If you choose to freeze a sure that fish, it is wrapped in freezer wrap or an airtight bag. Vacuum packaging is the best way to maintain hydration and to reduce freezer burn. Remember to date the package so that you know how long it has been in the freezer. Fish White last longer and enjoy your stay in the freezer for several months. Oily fish tend to go bad after a few months. After removing from the freezer the fish should be thawed as quickly as possible by placing in cold water. You should never place it at room temperature, or in hot water. Thawing in the refrigerator overnight can be done, but it is less effective than cold water.
There are some Important tips to follow when cleaning and preserving your catch. However, if you take the necessary precautions, you'll have a delicious dinner fish. Always remember to keep the fish fresh. Unless you are going to cook it right away, freeze it as soon as possible.
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