Baking Fresh Fish
Preparation of fresh fish
Freshly caught freshwater fish or saltwater should be handled carefully to avoid damage to fish and maintain a delicate taste of fish.
Improper handling and preparation of fish is what leads to the "fishy" taste that many people do not like about the fish. The proper management of fish not only to maintain the proper flavor of the fish, but also to prevent the fishy odor often associated with fresh fish caught. Here are some tips to properly prepare and maintain the freshness of the fish to make sure you have a delicious dinner.
Once you land the fish, try to avoid contact with any hard surface to avoid bruising the fish. No need to hit the head of the fish in the boat and try not to drop it. The fish should be rinsed immediately with a hose or rinse off in a bucket of water to remove the mud in the water comes and prevent any bacteria that may lead to contamination. Do not use water from a lake or the local marina or any municipal or industrial discharge. If you are in doubt that the water you want is the use of fresh drinking water instead.
Cold fish in an hour to avoid any deterioration. Proper planning and a relatively small investment can make sure you are prepared to store the fish when captured. You can store the fish in a cooler chilled. A good rule of thumb is to cover a pound of fish with a pound of ice.
Fish should be cleaned as soon as possible. The tissues of the fish are sterile, but their scales are and may contain several different types of bacteria. Avoid rough treatment to clean the fish due to wounds on the skin of fish could allow the propagation of bacteria that may be in the scales to the meat. If you go to the belly of the fish instead to steaks, it should cut the belly, because it leaves no blood in the body. Do not soak the fillets in clean for a long time in fresh water because they can reduce texture and flavor of the meat.
The quality of fresh fish will keep for up to five days if properly cleaned. Be sure to wash your hands and fish as they are clean and wash hands when handling fish in preparation for cooking.
No matter how you cook your fish or the type of fish is cooked there is no simple rule to follow: if cooking steaks or cook whole fish 10 minutes per inch measured. For example took a fish of 12 inches by 12 minutes. Allow 15 minutes to fish enclosed in foil or that it is sauce baked and double time for frozen fish.
The extension will also be necessary if the fish will be baked wrapped in foil to allow the heat in the flesh. Allow an extra five minutes for fresh and frozen fish for 10.
Do not cook a frozen fish, and it becomes soft and dry. Thaw in the refrigerator for 24 hours or run under cold water, never thaw at room temperature or in warm water.
Following these simple steps will ensure that their fish is so nice to eat, and that was to catch!
About the Author
Dee Hathaway is a bass fishing junkie who loves to see the stripers hanging on the hook! Find out about his bass fishing trips and get some fishing tips and techniques. His pathetic excuse for a blog can be found at http://www.deehathaway.com.
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