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.

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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.   
  

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Ingredients:

16 oz. lean round steak, cut into strips
1 (15 oz.) can chunky tomato sauce
1 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 Tbsp. prepared mustard
1/3 C. water
1/8 tsp. black pepper
1 C. onion slices

Directions:

In a large skillet, brown meat. In a medium bowl, combine tomato sauce, Worcestershire sauce, brown sugar, mustard, water, and black pepper. Pour sauce mixture over meat in skillet. Layer onion slices over the top. Cover and lower heat. Simmer 15 minutes, stirring occasionally. Good served over rice or pasta.

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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.

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Ingredients:

1 cup mayonnaise
1/4 cup orange juice
4 chicken breasts, boneless, skinless and thawed
2 cup pasta, any kind
1 cantaloupe, diced

Instructions:

Place the mayonnaise into a large mixing bowl.  Add the orange juice and mix together well being sure that the mixture becomes very smooth.  Cover and place in the refrigerator until ready to serve.  Set the oven on 375 degrees.  Place the chicken breast in a shallow baking pan.  Bake 25 minutes.  Chicken will be done when juices run clear when pierced with a fork.  Remove from the oven and allow cooling.  Once the chicken has cooled enough to work with, use a sharp knife to dice it into small chunks.  Cook the pasta as directed on the package.  Rinse with cool water and drain well.  Place the pasta into a large serving bowl.  Add the diced chicken and blend well.  Remove the orange juice mixture from the refrigerator and pour over the top of the pasta and chicken.  Use a rubber spatula to stir the ingredients together.  Add the cantaloupe and stir to incorporate.  Cover and refrigerate for up to 3 hours.  Salad should be cold when served. 

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In a large saucepan, add all ingredients except ribs and barbecue sauce.  Bring to a boil.  Immerse ribs into liquid and bring back to boil.  Lower heat and allow it to simmer for one hour.  Turn off and cool.  Let the ribs remain in the liquid for several hours.  Refrigerate if necessary.  Remove ribs and pat dry.  Brush on barbecue sauce and place meat side down on the grill.  Cook 5-6 minutes, basting, until golden brown and crispy.  Turn over and cook until golden brown.

While you have the grill hot, why not supplement the ribs with some grilled mushrooms?

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4 baking potatoes
1 cup shredded Cheddar cheese, divided
3/4 cup sour cream
1 tablespoon buffalo style hot sauce
1 (24 ounce) package grilled chicken breast strips, diced
1/4 cup buffalo style hot sauce
1 tablespoon butter
3/4 teaspoon chili powder
Instructions:

Preheat oven to 425 degrees.  Wash and prick the potatoes. Wrap tightly in aluminum foil.  Place on a cookie sheet.  Bake 1 hour.  Potatoes should be tender.  Remove foil and cut potatoes in half lengthwise.  Spoon out the potato pulp being sure to leave the skins intact.  Place the pulp in a large mixing bowl.  Add 3/4 cup of cheese and sour cream to the pulp.  Stir to combine.  Add 1 tablespoon of buffalo sauce and mix well.  Refill the potato skins.  Top with the remaining cheese.  Place on the cookie sheet and bake at same temperature for about 7 minutes.  The cheese should be completely melted.  Cook the chicken according to package directions.  Once cooked add the butter, 1/4 cup of buffalo sauce and chili powder.  Stir to coat the chicken.  Add the chicken mixture to the top of the potatoes.  Serve with toppings such as chopped green onions, sour cream, hot sauce or Cheddar cheese.

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1/4 cup orange juice
2 teaspoon chopped fresh mint
1 teaspoon balsamic vinegar
1/2 teaspoon ground cinnamon
2 large peaches, peeled and cubed
1 cup fresh raspberries
6 (1 inch thick) boneless pork chops
1 tablespoon pepper
1 tablespoon paprika
3 tablespoons sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne

Instructions:

Place the orange juice, mint, vinegar and cinnamon in a large mixing bowl.  Stir well.  Gently fold in the peaches. Cover and set aside until the chops are done. Place the pepper, paprika, sugar, salt, dry mustard and cayenne together in a small bowl.  Be sure to mix together well so all the ingredients are combined.  Rub mixture on both sides of the pork chops.  Heat grill to medium heat temperature.  Grill chops 7 minutes per side.  Remove chops from grill.  Add the raspberries to the peach mixture and stir well.  Place a small amount of the peach mixture over the chops just before serving.   

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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.

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