Keeping and Storing Fishes Properly
General 844

Keeping and Storing Fishes Properly

Keeping and Storing Fishes Properly

When the fish is cleaned, rinse it in water and remove the clotted blood from the backbone. Using the tip of a knife, cut a hole in the thin membrane at the back of the abdominal cavity, so that the blood there can be scraped with a fingernail or a knife. Rinse the fish once more and the cleaning is finished.

Keeping and Storing fish after cleaning it is bit delicate. You need proper cation to do it properly to keep the fish healthy and perfect.

Keeping and Storing Fishes Properly

If you do not intend to prepare the fish right on the beach, you must store it properly so that it does not deteriorate in quality. If you do not plan to eat it for a few days, you should rib the inside of the abdominal cavity with salt or vinegar, allowing no chance for bacteria to grow.

Keeping fish fresh

Salt is easy to carry with you, but it has the disadvantage of drawing liquid from the fish, leaving it somewhat dry and perhaps even a little tasteless. Vinegar, on the other hand, has a bacteria-killing effect without altering the taste of the fish.

According to Dayoutgear.com “The fish should be kept dry and in the shade. Putting fish in direct sunlight is an invitation to bacteria to start the destructive process. If the fish will be cooked or frozen within a few hours, it can be wrapped in grass or paper, but for a longer time it is best to wrap it in a piece of clean cloth. “

Woven basket creels, proven by tradition to be good for keeping fish, work so well because they allow air to circulate. One point to remember is that fish should be kept where there is good air circulation, which is also why fish should be stored separately, whether wrapped in grass, paper or cloth.

Problems with Bags and Solutions

Unfortunately, many anglers are known to toss their catch into plastic or rubber bags and then let the bag lie out in the sun or in the trunk of a car. This storage method quickly reduces the quality of the fish. This behavior says two things about the angler. One is that he has little understanding of the effect of bacteria on fish; the other is that he has little regard for the fish once it has been caught.

A properly cleaned and stored fish should stay fresh for at least 24 hours without freezing. If you are not certain the fish is still fresh, there are several ways to find out. The flesh should have a firm consistency: if you press your finger lightly on the skin, the indentation should fill again.

The fish should also maintain its natural color, such as the red gills, and it should not look limp or soft. A fish that has spoiled is limp, has lost its color and has a strong odor.

Once the fish is caught, it must be killed and cleaned as soon as possible. The innards are removed carefully so that no bacteria get inside. Then rinse the fish and take out the innermost blood vessels near the spine.

Preparing fish After Catching

Another method after fishing, mainly for small and medium-sized fish, is to use what is called a priest. A priest is a handle about 12 in (30 cm) long, tipped with lead or brass. The fish is given a sharp knock on the head with the metal ball, just behind the eyes.

Once the fish is dead, the entrails should be removed as quickly as possible, so that the putrefactive bacteria in the intestines and the stomach do not spread to the abdominal cavity and activate a further deterioration of the cell tissue.

The best way to clean the fish is to cut the skin on the abdomen, starting at the anal opening and cutting forward. Then remove the entrails care

Few More Words

There are an amazing number of ways to prepare fish. Some species are best friend, others taste best when boiled, some are perfect for grilling, and there are others that are exquisite when smoked. In general, smaller fish are best when they are fried, and larger fish are best when they are boiled.

Fish with a lot of fat, such as salmon and eel, are excellent for grilling and smoking, but the same processes used with lean fish leave the flesh dry and tough.

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General 844