Hi everybody, I wanted to share a few tips in cleaning your fish which I picked up from various people as well as my own practices and experiments:
- Clean your fish: as a spearo, you should clean what you catch, don't clean it at the local market. They will not take care of it as you would.
- Clean it fresh: if possible clean the fish right after killing it. On the boat or once on the beach if possible. This will ensure it will stay fresh and taste great.
- Clean it in the sea: if possible clean the fish using the sea water. It works great to remove all the bloody parts.
- Clean the knife: When making sushi, Japanese chefs wipe their knifes (with a a dry towel) after each stroke. This ensures that blood will not mix with the flesh.
- Remove the blood cord: when you open the fish belly, remove the gut and the swim bladder, there will be a blood cord running along the spinal cord. It should be removed and washed away.
- Remove the gills: it is better to remove the gills for most fish species.
- Dry the fish: once you have gutted the fish and cleaned the belly, dry the fish inside and out (using a paper towel) don't keep the fish wet. The blood will mix with the water and spoil the meat.
I don't want to exaggerate but I would consider cleaning the knife after each stroke and drying the fish as the most important techniques.
Hope you find these tips useful and please do share yours.
- Clean your fish: as a spearo, you should clean what you catch, don't clean it at the local market. They will not take care of it as you would.
- Clean it fresh: if possible clean the fish right after killing it. On the boat or once on the beach if possible. This will ensure it will stay fresh and taste great.
- Clean it in the sea: if possible clean the fish using the sea water. It works great to remove all the bloody parts.
- Clean the knife: When making sushi, Japanese chefs wipe their knifes (with a a dry towel) after each stroke. This ensures that blood will not mix with the flesh.
- Remove the blood cord: when you open the fish belly, remove the gut and the swim bladder, there will be a blood cord running along the spinal cord. It should be removed and washed away.
- Remove the gills: it is better to remove the gills for most fish species.
- Dry the fish: once you have gutted the fish and cleaned the belly, dry the fish inside and out (using a paper towel) don't keep the fish wet. The blood will mix with the water and spoil the meat.
I don't want to exaggerate but I would consider cleaning the knife after each stroke and drying the fish as the most important techniques.
Hope you find these tips useful and please do share yours.