If you go fishing and try to preserve their catch for later consumption, there are some methods of treatment that helps maintain freshness, the delicate flavor of your food to come. For the conservation of flavor, other gilled creature concern is to ensure that remains intact during its journey from the water in the pan.
If possible, when landing a fish trying to avoid damaging the meat does not allow a landing on a hard surface. This will help prevent bruising and keep the meat supply in all areas. Using a hose or bucket with clean water, clean the fish. The water near industrial areas, treatment plants and marine should not be used due to pollution factors. Wash the fish with water removes surface contaminants such as bacteria that can cause deterioration of the freshness and lead to deterioration.
Place fish on ice in an insulated container to maintain freshness with a pound of ice per pound of fish. If a boat is not a storage area, be sure to bring a large thermos with ice insulted. Remember you can always get ice if you remove too much, but I can not do when you transport the fish to water. You want about three inches of ice around each layer of fish. Cooling should be done in the hour before the landing of fish, but it is better to get on the ice as soon as possible.
Before cleaning the fish, wash again with chlorinated water. Remember to rinse well. Fish are a lot of bacteria in their scales as well and management is essential to prevent the disease. The catch should be cleaned as soon as possible, paying particular attention to the meat. Latest meat under the skin can cause the spread of bacteria, which can take root, grow and cause disease. Rinse the meat after scaling with water and dry with paper towels.
Before enlargement, evisceration, or management of threads, be sure to wash your hands. Gutted fish cut the belly and remove all internal organs and blood, and wash the inside with cold water. Avoid soaking the fillets in fresh water, which can affect the taste and texture of the meat.
If you freeze raw fish must be cooked frozen. Thaw fish results for the first time in a loss of taste and can give the meat a soft spongy texture, or cause to be dry inside. For each inch of thickness, cook fish for 10 minutes (until meat is opaque). Add five minutes per inch if in a sheet and 10 minutes if frozen. Do not cook the fish, which are dry and tasteless.
If cooked fish thawing in the refrigerator or under cold water. Defrost at room temperature can lead to growth of bacteria and diseases.
After cleaning, fresh fish can be refrigerated for up to five days. Cover taken to maintain the freshness and contain odors. The fish went wrong would be a "fish" or the smell of ammonia. Remember to follow the instructions to manage and enjoy and savor the taste of fresh fish. If grilled, baked or fried, there's nothing like it!
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