huazhou1qian6的部落格

Simply chill the fish to prevent deterioration in less than an hour.  Gutting the fish does not have to be necessarily long. The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned.  When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.  It should be 3" deep, thus, covering a pound of fish with pound of ice. Clean the fish as soon as possible.  Never use water from close proximity marinas, municipal or industrial discharges.  Their tissues are sterile but not their scales, which contains many types of bacteria.  That should be an additional 5 minutes for fresh fish and 10 for frozen.  Check out the tips below:1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising.  Do not thaw a fish that's frozen before cooking as it may make it mushy and dry.  Not to mention preserving the fish with pleasing odor.  No matter what fish and the cooking technique used, one golden rule is to be followed always.  There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal.  Fish should be stored in coolers and should be well chilled.  It is wise to cut the belly, as it leaves no blood or viscera in the body.  To make sure, always use potable water instead.  Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.  Whether it is whole or not, cook exactly 10 minutes for every inch measured.  15 minutes should be allotted to fish enclosed in foil or sauce baked.  Washing of the hands before touching the fish is also important.  With a little advance planning, proper icing can be accomplished with the use of fish machine some relatively cheap equipment.  It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage.To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage.  Double the time for frozen fish.  Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.  In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature..  Use chlorinated water per quart of water for the final rinsing