Clean the Fish
Remove all the fat, which is usually found at the top, centre, and bottom of a fillet. Although some of the fat is considered beneficial for its omega-3 content, these fats generally accumulate in areas where the contaminants accumulate. Hence, it is better to get rid of it completely.
After removing the fat, wash thoroughly and then cook. Cooking helps remove any remaining contaminants. High fat content also gives a rancid odor to the fish and reduces its shelf life (although there are some exceptions).
Storage
How the fish is handled after being caught affects its taste and shelf life largely. When caught, it should be kept alive if possible until the time you land. You can then gut and clean the fish for storage or cooking.
Modern day fish boats are equipped with a well for storing fish. If your boat does not have a well, you should gut, scale, and clean your fish immediately when (or as) you catch it. S
mall fish can be frozen whole while the larger ones can be cut into slices. Most boats carry a deep freeze where you can put your catch. When you put fish in the deep freeze, make small packets which you can consume fully once taken out for cooking. You should not refreeze fish.
Thawing
If you have iced the fish, you should thaw it out properly before cooking. Ideally you should thaw out frozen fish in the refrigerator which takes around one full day. Alternatively, you can keep it in cold water for a couple of hours until it is at room temperature.
If you need to thaw it instantly, you can pop it in the microwave but remember not to microwave it for too long or it will begin cooking! Whatever you do, keep the fish wrapped in the packet while you thaw it.
It is best to partially defrost and then cook the fish while it is still cold. Do not refreeze thawed out fish. Refrozen fish loses its unique flavor and texture.
Cooking
You can cook fish in the same way whether it is fresh or frozen. There are many ways to cook fish like poaching, baking, and other methods. Always cover the fish while cooking to preserve the flavor whether on the stove or in the microwave. There are a few things you should keep in mind when cooking fish.
- Never over cook fish. The more you cook it, the more it hardens and the flavor is destroyed.
- You can assume fish is cooked when you see it change from translucent to opaque. Test it by poking a fork in the fleshy part. If it flakes easily it’s done.
- When cooking, do not toss or stir too much. Fish flakes easily when cooked, and tossing or stirring can affect its shape and appearance.
