5 SIMPLE STEPS TO CLEAN AND STORE YOUR FISH
A better understanding of how to clean and store your fish will help preserve texture and flavours. With that said, prevent choking or poisoning hazards and prolong the fish’s shelf life.
Here are the five simple steps to clean and store your fish.
KILLING THE FISH
To begin with, you’ll need a thin sharp knife. It’s advised to kill your fish as quickly as possible as this is better than suffocating them in the air or killing them with a stinger. Kill your fish immediately to get a better tasting meal.
CLEANING THE FISH
Killing the fish right away helps preserve its natural taste and texture. Clean the fish and rinse it with clean water instead of any saltwater. Remove the protective slime and both pectoral fins.
SCALING THE FISH
Scaling the fish is optional onsite. If you’re going to do it, use a scaling tool. Other options are using the mouth of a spoon or the unpointed side of the knife. Scale the fish body from the tail to the head. You must remove all scales from the fish’s body before cooking.
GUTTING THE FISH
When gutting the fish, insert the tip and sharpest part of your knife into the anal vent then carefully knife the belly all the way up to their gills. Be careful not to cut the internal organs, so the meat doesn’t taint or taste bitter. Reach into the body cavity and pull the guts and gills out forcefully. Dispose of the guts properly.
STORING THE FISH
Pack the body of your fish with ice and keep it in your cooler while on your way home. Store your fish in the refrigerator once you get home.
Don’t forget to follow the steps mentioned above to clean and store your fish properly. Having an idea on how to do it the right way will not only secure the safety of your stomach when you eat your homemade fish but will also give you a delicious meal. You deserve a tasty and nutritious one after all. Go ahead and try them out!
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