Written by Capt CJ
Monday, 05 July 2010 00:00
Taking Care of Your Fish
When you get your fish home
- Your fish will be cleaned and put into zip lock bags before you leave the boat, compliments of the Captain.
- We recommend that when you get home, wash your fish again and do any extra trimming
- Pat your fish dry with paper towels
- Package your fish in portions that are most suitable for you to use
- To preserve your fish for a few Days: Refrigerate your fish between 35 - 40°F until you are ready to cook them.
- To preserve your fish for a few Months: Freeze your fish immediately at or below 0°F.
- A brine solution of 4 cups cold water and 2.5 Tbsp pickling salt will help firm the flesh and preserve the natural juices of your fish. Only dip the fish in the brine solution for 20 seconds, then wipe dry and freeze your fish.
- Vacuum packing will also preserve your fish very well. Be sure to rinse and dry your fish.
Note: Bone-free cuts of fish (that are most appropriate for children) are located right behind the rib cage area to the tail.
Legend has it, years ago a fishing fleet took on cargo for an extended sea voyage from South America. It seems among the cargo were bushels of bananas and among the bananas were poisonous spiders. Several sailors were bitten and consequently died. From that time on, bananas were considered bad luck on fishing boats.
If you have any fish recipes, email them to us and we will post them on this page.
Last Updated on Wednesday, 07 July 2010 17:04