The cook wrote: Yep good advice, I only use these now for fish storage |
John_Ra wrote: Like the container with a drain layer, cool.... will look for them... I gut fish at sea too steps... fillet at home, head & bodys, whanau grab those... Did a charter in Oz, they bleed all the fish. So have started doing that here with everything, makes a diff to the flesh, no bloodlines. No idea on plastic vs fish thing I use zip locks, have been for ages. Seems fine to me. I put fillets in seawater after filleting for raw fish mmmm..... Usually have fish for dinner & lunch & by Tuesday cat food...... Any particular brand of cat food you prefer John ? |
Telecaster wrote: I find if you ice the fish whole (guts in) overnight before filleting, you get a lot less water coming out of the fillets in the fridge. Using this method I get up to 7 days with no spoilage (if they last that long before getting eaten which is unusual). I fillet without breaching the gut cavity and I wipe each fish down with a paper towel as I remove from the ice to keep moisture levels on the board to a minimum. I also have a wadded up paper towel pinned under the corner of the board to regularly wipe the knife on. Some of my boat-fishing mates prefer to fillet on the night while some of the crew are washing the boat etc. When we do this, I always find I get less shelf life from the fillets, they seem to go stiff and not as smooth to the touch and a lot more water comes out of them. |
Steps wrote: Thats cool. So basically reading between the lines, rinse off any scales etc salt water fish in sea water is far preferable to fresh water (putting aside the effect of fresh water on salt water fish meat) And pat dry and/or let drain.... |
Rozboon wrote: Key things are wiping the slime off your fish, not getting gut contents on your fillets/board (either by gutting at sea or careful filleting), and regular wiping down of the knife and filleting surface. Particularly wiping the blade between making the cuts through the skin, where the slime and bacteria are, and cutting through the fillet (thereby not introducing that external contamination into the fillet). I fillet mine on a large plastic chopping board; fillets come off the fish, wipe off any blood/scales on the fillets with a paper towel and set aside, then once all fish have fillets removed, flip the board to the clean side before more involved processing (skinning, removing pin bones). |
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