 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Fish is ususally prepared by the fishmonger. If you've caught the fish however, it's handy to know what to do.
First scale your fish. A fish scaler is best but a firm bladed knife will do. Hold fish firmly by tail and scrape it in short strokes from the tail towards the head, ensuring all scales are removed. This should be done as soon as possible after catching because the scales are easier to remove.
Round Fish
1. Entrails can be pulled out through the slit gills, as in the case of flat fish or
2. Slit belly open and remove gut through slit. Then coat your hand with coarse salt and scrape out the black lining inside the fish.
3. Wash well and dry.
Flat fish
1. Cut off fins
2. Cut a slit on the dark-skinned side of fish across the round cavity at right hand side under gills.
3. Insert first finger into opening and remove entrails.
4. Wash fish well in cold water, preferably sea water.
Wipe dry and sprinkle with lemon juice.
Round Fish
1. With a sharp knife, working from head to tail, make a cut on each side of the dorsal fin; as close to it as possible.
2. Remove the pectoral fins.
3. Make another cut at right angles to the first one, close to the back of the gills.
4. Hold the skin firmly at a front corner and strip it from front to back.
Flat Fish
1. Cut skin along back and belly, as above, then across fish, very close to tail.
2. Loosen skin from fish by dipping your fingers first in salt and then pulling skin off in one piece.
Purchase seafood fresh if you intend to freeze it.
Freeze fish whole only if serving whole because filleting frozen or thawed fish does not produce satisfactory fillets.
Gut and gill whole fish before placing in freezer.
Wrap each fish/fillet/cutlet individually in plastic wrap, this enables you to thaw out exactly what is required for the family meal.
Label, date and freeze.
As soon as the fish is frozen, remove and dip in cold water, this forms and ice glaze. Then return to freezer. The glaze helps protect the frozen food from drying out and developing "off-flavours".
Freezer Life - 2-3 months
Note
When thawing shellfish, it is best done in a refrigerator. However, fish is far better cooked in its frozen state.
Many people underestimate the length of time seafood can be stored. If due care is taken seafood will stay fresh for several days.
Here are some simple storage guidelines to help you maximise the shelf life of your seafood.
Whole Fish
Scale and remove gills and gut. Wash in cold water and dry well. Wrap in foil or place in a covered container. Store in refrigerator.
Fridge life is 2-3 days.
Fillets and Cutlets
Wash in cold water and dry well. Wrap in foil or place in a covered container. Store in refrigerator
Fridge life is 2-3 days.
Smoked Fish
Wrap in foil or place in a covered container. Store in refrigerator.
Fridge life is 7-10 days.
Shellfish
Wrap in foil or place in a covered container. Store in refrigerator.
Fridge life is 2-3 days.
Important tips
Plastic wrap is undesirable as it causes fish to sweat.
Live mussels, oysters, pipis and cockles will die if placed in the refrigerator. They should be kept in a damp hessian bag in a cool dark place, such as the laundry. During cool weather they will stay alive for approximately 5 days. Discard any that open prior to cooking.
^ top
