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Cleaning your catch

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Gino Marine

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Aug 30, 2014
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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.
 
Don't forget to keep your catch cool, if you have a drive home put it in a cool box with ice!
 
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