A fresh fish is a treat that shouldn’t be wasted.
Here are tips from fishing chefs to make your table fair as wonderful as the fishing experience.
The moment a fish is caught and dies, it begins to deteriorate.
Put the fish out of the sun on ice, not on a stringer, to keep them cold. Gut or fillet them as soon as possible.
Keep fish clean and don’t allow them to soak in icewater without first putting the meat in a sealed plastic bag.
As soon as you get the fish home, wash it thoroughly inside and out. If you plan to freeze it, make a brine solution (1 cup salt to 2 cups fresh water). Soak the fish for at least 30 minutes to help preserve the flavor and stop any further bacterial growth.
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