Preparing Fresh Caught Fish

This is the time of year the waters around Ketchikan are brimming with fish, be it freshwater or saltwater, you'll wait to maintain the delicate flavor, and avoid spoilage by properly handling your catch. Not to mention preserving the fish with pleasing odor. You'll want to properly prepare and maintain the quality just after the catch to the fish into a delicious fish meal. Here are some tips to help:

1) As soon as you've land your fish try to avoid contact with hard surfaces, so not to bruise the fish. It should be immediately washed by hosing or bucket rinse to remove slim and possible bacteria that can cause spoilage. Try to avoid water in close proximity marinas,municipal or industrial discharges. Be sure to use potable water instead.

2) Your fish should be chilled to prevent deterioration in less than an hour. By planning ahead this can be accomplished by properly icing with some relatively inexpensive equipment. Fish should be stored in coolers and should be well chilled. It should be 3" deep, thus, covering a pound of fish with with a pound of ice. Use some chlorinated water for the final rinse.

3) Your fish needs to be cleaned as soon as possible. Their tissues are sterile but not their scales, which can contain numerous types of bacteria. When cleaning fish, avoid rough treatment because wounds to the flesh can allow the spread of the bacteria. Gutting the fish does not have to be a long process. It's wise to cut the belly,as it leaves no blood or viscera in the body. Be sure that you don't soak the fish in freshwater for a prolonged time as this will reduce the meats texture and flavor.

4)When properly cleaned the quality and nutritional value of your fish can be maintained for up to 5 days. To insure this be sure to wash your hands before touching your fish. No matter what fish and the technique used, always follow this golden rule. Whether your cooking the whole fish or not, cook exactly 10 minutes for each inch. If you've wrapped the fish in foil you'll want to add 5 minutes and double the time if the fish is frozen. If your baking your fish and pack it in aluminum foil remember to allow extra time for the heat to penetrate. You should allow an additional 5 minutes for fresh and 10 for frozen. Frozen fish needs to be thawed slowly by placing it in the fridge for at least 24 hours or run cold water, not room temperature, over the wrapped fish. Don't thaw a frozen fish before cooking as it can make the fish mushy and dry.

Now go out and put these tips to good use. You'll enjoy your fish a lot more.


See Ya on the Water,

K-townking