| After proudly bringing you catch home and bragging | | | | toward the tail with pliers. To remove the head, |
| about it to all of your buddies, what are you going to | | | | backbone and entrails; break the head off and pull it |
| do with it? If you plan to eat it, one of the most | | | | away from the body, taking the insides with it. |
| important things is to keep it fresh. This will avoid | | | | Filleting: |
| spoiling and the strong fishy smell. The best way to | | | | If you have a larger fish, you will probably choose to |
| guarantee freshness is to keep the fish alive until it is | | | | fillet it, and get the meat without the bones. Using a fillet |
| cleaned. | | | | knife, you will need to cut your fish behind the gills to |
| Avoid spoiling: | | | | the backbone (do not go through the backbone). |
| Freshwater fish can be placed in the live well on the | | | | Keeping the knife inside the fish; cut through the ribs |
| boat, or on a stringer to keep it alive until you are able | | | | toward the tail. Do this on both sides. Then cut the ribs |
| to clean it. If you cannot keep the fish alive, clean it and | | | | away from the fish. Place the skin side down, and cut |
| place it on ice right away. If you are not going to keep | | | | through the fillet a quarter inch above the tail to the |
| the fish, release it quickly to avoid harming it. | | | | skin. After you wash the fillet in cold water and dry it |
| Saltwater fish should be put on ice right away. Most | | | | with a paper towel; you may choose to cook or |
| will not stay fresh kept in a livewell or on a stringer. | | | | freeze it. Fish tend to last longer when frozen with the |
| Clean up: | | | | skin on. |
| Insert the knife into the vent of the fish, and cut up | | | | Freezing Tips: |
| along the belly to the head. Remember to keep the | | | | The smaller the package, the quicker it will freeze and |
| knife shallow because placing it too deep will puncture | | | | slow the deterioration process. If you choose to |
| the intestines. | | | | freeze a fish make sure it is wrapped tightly in an |
| Spread the body open and remove all of the intestines. | | | | airtight freezer wrap or bag. Vacuum packing is the |
| The kidney (if your fish has one) is located by the | | | | best method to lock in moisture and reduce freezer |
| backbone. You can scrape it out with a spoon. Cut off | | | | burn. Remember to date the package so you will |
| the head, and rinse the fish in clean, cool water. | | | | know how long it has been in the freezer. White fish |
| Surround the cleaned fish with ice, and place in a | | | | last longer and will stay good in the freezer for several |
| cooler or ice chest. Drain melted ice from the cooler, | | | | months. Oily fish tend to go bad after a couple of |
| and do not store the fish in ice water. | | | | months. After removing it from the freezer the fish |
| Scaling or skinning: | | | | should be thawed as quickly as possible by placing it in |
| Scaling a fish is beneficial because the scales retain an | | | | cold water. You should never place it at room |
| abundance of bacteria. Scaling most small types of | | | | temperature, or in hot water. Thawing in a refrigerator |
| fish and leaving the skin on, locks in moisture and | | | | overnight can be done, but is less effective than cold |
| keeps the fish from drying out. To scale the fish, hold it | | | | water. |
| down and scrape upward starting from the tail and | | | | There are a couple of important tips to follow when |
| going toward the head. If you don't have a fish scaler | | | | cleaning and preserving your catch. However, if you |
| you can use a spoon. | | | | take the necessary precautions you will have a |
| It is a good idea to skin larger fish such as catfish and | | | | delicious fish dinner. Always remember to keep the fish |
| bullhead because it improves the taste and removes | | | | fresh. Unless you are going to cook it right away; |
| the layer of fat under the skin. The fatty layer of the | | | | freeze it as soon as possible. |
| skin is where most of the contaminants are stored. To | | | | Check out related articles on different mouth-watering |
| skin a fish; clamp the head down, cut through the skin | | | | ways to fry, grill, bake, sauté, op prepare your |
| behind the pectoral fins, and peel the skin down | | | | catch. |