02-14-2005, 05:33 AM
Keeping fish fresh
[#000000]What about the fish you catch? It's best to keep the fish you catch alive as long as possible. A metal link basket or a live box is much better than a stringer. Don't throw fish in the bottom of the boat. An ice chest with ice is a good way to keep them fresh. The sooner fish are cleaned and cooled, the better they will taste. A quick method is to cut the throat as you would any game animal, remove gills and entrails, wipe the surface, put the fish in plastic bag and put on ice. You can finish the job later. [/#000000]
[#000000]The digestive juices of fish are strong. If fish are not cleaned promptly they will begin to digest the entrails, causing off-flavors to seep into the meat. The flesh on the inside of fish gets soft and off-flavored in the rib area. Bleeding is important, too, because the blood quickly breaks down and seeps into the meat. Simply cut the throat and remove the gills. [/#000000]
[#000000]When fishing in the winter, be sure to keep fish covered, as the wind will dry them out. Fish can be frozen whole, just as they come out of the water. Choose this method if fish freeze before they are cleaned. Simply wrap in freezer paper. Keep frozen. Then when you are ready to prepare the fish to eat, thaw in cold water and clean as you would freshly caught fish. [/#000000]
[#000000]What about the fish you catch? It's best to keep the fish you catch alive as long as possible. A metal link basket or a live box is much better than a stringer. Don't throw fish in the bottom of the boat. An ice chest with ice is a good way to keep them fresh. The sooner fish are cleaned and cooled, the better they will taste. A quick method is to cut the throat as you would any game animal, remove gills and entrails, wipe the surface, put the fish in plastic bag and put on ice. You can finish the job later. [/#000000]
[#000000]The digestive juices of fish are strong. If fish are not cleaned promptly they will begin to digest the entrails, causing off-flavors to seep into the meat. The flesh on the inside of fish gets soft and off-flavored in the rib area. Bleeding is important, too, because the blood quickly breaks down and seeps into the meat. Simply cut the throat and remove the gills. [/#000000]
[#000000]When fishing in the winter, be sure to keep fish covered, as the wind will dry them out. Fish can be frozen whole, just as they come out of the water. Choose this method if fish freeze before they are cleaned. Simply wrap in freezer paper. Keep frozen. Then when you are ready to prepare the fish to eat, thaw in cold water and clean as you would freshly caught fish. [/#000000]