Kept Fish - Handling and Storage

[OldTimer]

Here’s a subject that I’d be interested in reading your responses – on how you handle things………

I would imagine that most of us throw back the greater percentage of what we catch, but occasionally it is very nice to enjoy a fish fry, and there are times we should keep a badly hooked fish.

Depending on what facilities are available when fishing, I will either:

- Use a stringer, live well, or fish basket to keep the fish alive until cleaned, or killed/iced.

- Or kill the fish quickly by spiking it, cutting its gills, or breaking its neck – then put on ice. I’ve found the quality of some fish improves if bled out.

- Most will agree that the eating quality of fish degrades rapidly if it is allowed to die either slowly and/or in warm temperatures.

I just love the new low profile stackable coolers that you can get now………good size footprint – yet they have a lower volume (and surface area) to cool - due to their lower height . I freeze a bunch of smaller sized used water bottles with tap water and freeze them to use with one of these coolers for our adventures.

I figure most of us got the cleaning thing pretty much down pat – but what do you do with the fillets or steaks once that’s done?

Here are my various approaches:

- If I plan to cook the fish within a day or so – I wash it very well with cold water, dry it just a little on paper towels, and then wrap it in plastic wrap and place it on the lowest shelf of the fridge (it’s colder there).

- If I hope to cook it within a month or so……….. Wash it, dry it, wrap each piece separately in plastic wrap squeezing out all the air, then wrap these small packages together in meal size lots in tin foil and write the type of fish and date on the foil with a marker. I try not to get these packages too thick – so they freeze fast. I place these in a suitable size zip lock bag and freeze.

- If it may be much more than a month ………wash it very well and put meal size lots in a large plastic freezer bag with a masking tape ID tag – add enough water to cover all the flesh, squeeze out the air a bit – then rest this bag sideways in a shallow baking dish, or tray, to form it into sorta of a flat rectangle……… and freeze it – once frozen I remove it from the dish or tray.

- I try to cook all kept game fish within 3 months. I’ve read that it’s still quite edible after that – but I think the quality degrades the longer it’s kept.

- I try to thaw all frozen fish in our refrigerator overnight before cooking, and only use running cold water as a last resort.

- I’ve heard that vacuum sealing works better – but my approach has worked so far……..

Comments?

Cheers,

OldTimer