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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.
About The Author:
Travis Clemens is a life time fisherman
and he knows the ins and outs of gettinem on the hook! You too can gettem on
the hook with Travis as your guide!
http://www.best-fishing-tips.com Copyright Travis
Clemens
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