To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:

1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.

2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3″ deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.

3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.

4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.

Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that’s frozen before cooking as it may make it mushy and dry.

More articles about Successful Cooking

Share This

Ingredients:

3 Tbsp. mayonnaise
Grated zest and juice of 1 lime
3 C. coleslaw
2 scallions, white and green parts, chopped
2 Tbsp. chopped fresh cilantro, optional
Salt and pepper
3 Tbsp. olive oil
1 lb. fish fillets (unbreaded), cut into 6 equal portions
1 tsp. chili powder
Salt
¼ C. all-purpose
12 corn tortillas, heated

Directions:

To make the slaw, mix the mayonnaise and lime zest and juice in a medium bowl. Add the coleslaw mix, scallions, and cilantro, if using and mix well. Season with salt and pepper. Let stand while making the fish for the tacos. Heat the oil in a large skillet over medium heat the oil is hot but not smoking. Season the cod all over with the chili powder and then the salt. Place the flour in a small bowl. Coat each piece of cod in the flour, shaking off the excess. Add to the skillet and cook, turning once, until golden brown, about 6 minutes. Transfer the cod to a plate. Place tortillas in a napkin-lined basked and close the napkin to keep the tortillas warm. Serve the tortillas, fish, and lime slaw at the table. To make each taco, place 2 tortillas, slightly overlapping, on the plate. Top with 1 piece of fish and break it up with a fork. Top with a spoonful of the lime slaw and roll up the taco.   
  

Share This

Ingredients:

1 (6 ½ oz.) can solid white tuna in water, drained and flaked
½ C. plain low fat yogurt
1 celery stalk, diced
1 tsp. coarse grained mustard
¼ tsp. dried dill weed
Salt and pepper
2 pita bread, halved crosswise
8 lettuce leaves
2 tomatoes, sliced thickly

Directions:

Combine first 5 ingredients in medium bowl. Season with salt and pepper. Line bread halves with lettuce leaves and tomatoes. Divide tuna mixture among bread pockets.

Share This

Salmon is the one fish I can get my kids to eat almost everytime.  I’m always on the look out for ways to hide some veggies in a dish and how better than to put the meat right on top of them.  They are sure to get at least some of the nutrients by accident.

Ingredients:

1/2 cup apple cider (not hard cider)
1 1/4 tablespoons honey
4 skinless salmon fillets (6 ounces each)
Salt and pepper, to taste
2 lemons halved
1 tablespoon butter
12 ounces fresh baby spinach
1 1/4 tablespoons white cooking wine

Instructions:

1.  Preheat oven to 350 F. In a small saucepan bring the honey and cider to a boil over medium-high heat.  Continue to boil until half the mixture has evaporated.

2.  Put the salmon in a large baking dish in one layer, skinned side up.  Drizzle the honey cider mixture over the salmon and let set for 10 minutes.

3.  Heat a large oven proof skillet on the stove over medium-high heat.  Salt and pepper the flesh side of the salmon and place into the pan (flesh side down).  Brush the top with the honey cider glaze until the fish begins to caramelize (approximately 2 minutes).  Flip the fish over and drizzle with the rest of the glaze and add the lemon halves, cut side down.

4.  Place in the oven and bake for 7 minutes or until the salmon flakes easily.

5.  To prepare spinach, melt butter in another large skillet over medium heat.  When the butter is melted add salt, pepper and spinach.  When the leaves begin to wilt, add the wine and cook for 2 minutes. Drain spinach.  Arrange on 4 plates with the spinach on the bottom, salmon on top garnished with a lemon half on the side.

Share This

Kids will eat so many more things if you tell them it’s a taco.  These are simply delicious with the homemade lime coleslaw.
Ingredients:

3 Tbsp. mayonnaise
Grated zest and juice of 1 lime
3 C. coleslaw mix
2 scallions, white and green parts, chopped
2 Tbsp. chopped fresh cilantro, optional
Salt and pepper
3 Tbsp. olive oil
1 lb. fish fillets (unbreaded), cut into 6 equal portions
1 tsp. chili powder
Salt
¼ C. all-purpose
12 corn tortillas, heated

Directions:

1.  To make the slaw, mix the mayonnaise and lime zest and juice in a medium bowl. Add the coleslaw mix, scallions, and cilantro, if using and mix well. Season with salt and pepper.

2.  Let stand while making the fish for the tacos.

3.  Heat the oil in a large skillet over medium heat the oil is hot but not smoking.

4.  Season the cod all over with the chili powder and then the salt. Place the flour in a small bowl. Coat each piece of cod in the flour, shaking off the excess.

5.  Add to the skillet and cook, turning once, until golden brown, about 6 minutes.

6.  Transfer the cod to a plate.

7.  Place tortillas in a napkin-lined basked and close the napkin to keep the tortillas warm. Serve the tortillas, fish, and lime slaw at the table.

8.  To make each taco, place 2 tortillas, slightly overlapping, on the plate. Top with 1 piece of fish and break it up with a fork. Top with a spoonful of the lime slaw and roll up the taco.

Share This