How To Prepare You Catch After A Fishing Expedition
Tags:
Best fish cleaning | cleaning fish | cuts the fish | cleaning saltwater fish | fish cleaning services
Keeping The Fish Fresh
Keeping your catch fresh is important to retain the flavor and quality as well as for hygienic purposes. You may keep the fish on the stringer in water or later store in cooler ice water until you prepare it. Proper handling of fish meat is key to enjoying your catch from fishing. Also if not stored properly there will be quick loss of texture and taste as well as higher possibility of spoilage to occur.
The Process Of Cleaning The Fish
Some may consider this step to be the most difficult. But with the right equipment and learning the correct technique, you would be able to master this process in no time. Firstly what you would need is a sharp knife (sharpness will make your work quicker and improve the quality of fillets), a fish cleaning table, scaling tools or fliers, and preferably work gloves. Use of gloves may be optional but would be useful in holding the fish in place reducing slipping.
You may use your own fish cleaning table for the process or many docks have fish cleaning stations which you can use. Always make sure you begin with properly cleaning your work station. There are many cleaning techniques you can apply to prepare your fish for cooking. Once cleaned and cut, you could store the portions in plastic bags and freeze for later use. The following are basic step to follow in the cleaning process.
-
Step 1 – scaling the fish
It is recommended to work with one fish at a time. Use a scaling tool, dull knife or spoon to remove the scales. Rinse well with water after this process.
-
Step 2 – skinning the fish
Most prefer to remove the skin off the fish before cooking. Make sure you cut the spines off first which makes it easier to handle the fish.
-
Step 3 – cleaning and gutting
After cutting open the abdominal cavity, remove the innards and discard. Rinse the internal cavity as well following this process.
-
Step 4 – filleting or steaking
Filleting involves removing bones and preparing skinless meat. Steaking is an alternative to filleting when preparing larger fish which cuts the fish into steaks.
Be cautious as fish fins and scales could be very sharp and can cut or puncture through skin easily. Fish teeth are sharp as well so be careful when holding a fish by the head during cleaning and cutting. Also some fish are too bony and give too much of a strong taste to be consumed. Therefore make sure the type of fish you have caught is an edible type.