RELATED SEARCHES
Sponsored Cooking Fish Results:
Cooking And Cleaning Fish
By:
Published: October 3, 2006
Along with mounting trophy catches and the practice of "catch and release," or more recently "tag and release," cooking and cleaning fish is common after a successful fishing excursion.
With some species, angling fishermen avoid keeping and eating their catch in order to conserve the fish population of a particular body of water. In some cases, fishers will release larger specimens of a species, while smaller, usually younger fish are released because they are not substantial enough for a meal.
If you plan to keep your catch, make sure to obey local creel limits.
Before suggesting tips for cooking and cleaning fish, it is important to note that as satisfying as it can be to eat your catch, there are a number of health benefits and risks one should consider before eating fish.
In addition to being an excellent source of protein, fish is low in saturated fat and high in levels of omega-3 fatty acids. Organizations like the Environmental Protection Agency (EPA) and the World Health Organization (WHO) have issued warnings concerning levels of toxins, such as mercury, methyl mercury, arsenic and dioxin, which can be found in fish.
Tilefish, king mackerel, swordfish and shark should be avoided altogether due to their high toxicity. Fish low in toxin levels – like albacore tuna, pollock, catfish and salmon – should only be consumed in moderation, particularly by women who plan to become pregnant, are currently pregnant or nursing, and young children.
In addition to man-made toxins, some fish also have naturally occurring parasites, which can be passed to people ingesting infected fish. Fish, such as northern pike, are susceptible to tapeworm infestation. In most cases, thoroughly cooking fish before eating them is enough to remain safe. Popular fishing waters generally post notices regarding the edibility of its fish. If not, contact the local forest preserve before consuming your catch.
Cleaning Fish
The first step in cooking fish is cleaning fish. Each angler generally has his or her own method for cleaning fish. There are a host of special tools, videos and advice to take the guess work and difficulty out of cleaning fish. Although some fish may require special attention in terms of method, overall process is universal and requires basic tools.
The basic tools needed for cleaning fish are a fish scaler, a sharp boning or fillet knife and a clean table or cutting board. It is important to use sharp tools to make the job easier. The tools and cutting surfaces should be clean to avoid cross-contamination.
It also is important to note, if you do not intend to clean your fish soon after catching it, keep it on ice. Some anglers suggest icing the fish overnight before cleaning it to create bloodless fillets and minimize the gamey, fish flavor.
Before beginning, make sure to rinse your catch with clean, fresh tap water. Using lake or river water may lead to contamination from naturally-occurring bacteria, pollutants or toxins.
Depending on the catch or method of preparation – such as cooking fish whole or preparing fillets – scaling the fish will either be the first or last step.
If your recipe requires whole fish, scale the fish first. When removing the scales, one can use a fish scaler or the dulled edge of a knife. Using short strokes and working against the grain of the scales from the fish's tail to its head, simply brush the scales off. It is important to thoroughly remove the scales since they can harbor bacteria and parasites. Although not necessarily a threat to the diner, bacteria can cause the fish to prematurely go rancid. After scaling the fish, make sure to rinse the debris off.
The first cut should be behind the gills of the fish, toward but not penetrating the backbone. If you plan to prepare the fish whole, the next step is to make an incision along the underside of the fish, toward but not through the tail. The fish's innards are then removed by hand. Check to make sure all the viscera is removed, and then rinse the pocket thoroughly. The fins can be removed with pliers. Make sure to remove the bones in the fins as well. The ribs can be removed either before or after cooking. If you prefer to remove the bones before cooking fish, simply cut between the meat and the ribcage. Any remaining bones can be removed with tweezers or pliers. If you prefer to leave the bones during cooking, the meat can easily be pulled from the bones by the diner with her fork.
If you are cooking fish and prefer to fillet the fish, carefully cut along the backbone, down through the belly. The cut should move from head to tail, but not through the tail. The next cuts are between the flesh and skin of the fish, as close to the skin as possible. The innards and other waste should be removed. Depending on the angler's preference, the bones can be removed simply by cutting them out, or left in and removed after cooking. The final step is to rinse the fish.
Depending on the fisherman's preference, the fish can be salted before storing, contributing a longer shelf life and flavor which cannot be duplicated when cooking fish. The easiest suggested method is to fill a re-sealable plastic bag with salt, water and the fillets. Refrigerate for 24 hours.
Cooking Fish
There are an abundance of methods for cooking fish. Some are as simple as battering or breading, and then frying. Others prefer the baking or grilling method of cooking fish. If you prefer to make deliciously simple and elegant fish recipes beyond frying, here are a few recipes from Foodnetwork.com:
Green Curry Marinated Grill Bass
2 stalks lemon grass with the tough leaves peeled off, cleaned and cut crosswise into 1 inch pieces
1 cup firmly packed cilantro leaves
2 large peeled shallots
3 scallions with the ends trimmed
2 tablespoons fresh lime juice
1/2 cup firmly packed basil leaves
4 coarsely chopped jalapeno peppers
1 teaspoon freshly grated ginger
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons vegetable oil
1/2 teaspoon salt
1 cup canned coconut milk
4 striped bass fillets, 6 ounces each
Salt and pepper
Place all ingredients, except the coconut milk, in a food processor and blend until smooth. Transfer the pureed mixture to a medium-sized skillet and cook for three minutes. Slowly whisk in the coconut milk until well combined. Let the mixture cool. Place the fish in a medium baking dish and cover it with marinade for 30 minutes. Preheat the grill. Season the fillets with salt and pepper and grill the fish for three minutes on each side. This method of cooking fish is a perfect way to spice up your hunting party.
Baked Fish Fillets
2 tablespoons vegetable shortening or butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 tablespoon all-purpose flour
1 teaspoon brown sugar
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground black pepper
1 pint canned tomatoes
1 pound fish fillets
This method for cooking fish requires a 400 degree oven. Generously grease a shallow 1 quart baking tray. Melt the shortening into a medium skillet over medium heat. Add onion and pepper; sauté until golden. Stir in flour, brown sugar, marjoram, salt, thyme and pepper until the mixture is blended smoothly. Slowly stir in tomatoes. Bring to a boil, stirring constantly until the sauce has thickened. Arrange fish in baking dish and top it with sauce. Bake for 12 to 15 minutes or until the fish flakes.
Crispy Whole Fish with Fire Roasted Chipotle Pepper Sauce with Black Rice
Fire Roasted Chipotle Pepper Sauce:
3 large yellow peppers, roasted, peeled, seeded and coarsely chopped
1 tablespoon chipotle pepper puree
1/4 cup rice wine vinegar
1 tablespoon honey
1/2 cup olive oil
Salt and freshly ground pepper
Blend the peppers, chipotle, vinegar and honey until smooth. Slowly add the oil until emulsified and season with salt and pepper.
Deep Fried Fish:
2 cups canola oil
2 cups peanut oil
4 clean and scalded striped bass, about 1 to 1 1/2 pounds each
Salt and freshly ground pepper
2 cups rice flour
Combine the oils in a deep fryer and heat to 365 degrees.
Season the fish with salt and pepper on both sides. Place the flour on a plate and season with salt and pepper. Dredge the fish on both sides with the flour. Fry two fish at a time until golden brown, about six to eight minutes. Drain on a plate lined with paper towels.
Black Rice:
1/2 pound dried black beans
3 cups water
2 tablespoons olive oil
1 finely chopped onion
2 finely chopped cloves garlic
1 1/2 cups long grain rice
Salt and freshly ground pepper
1/4 cup finely chopped cilantro
Place beans in cold water and bring to a simmer. Cook until soft (about one hour). Drain the beans over a bowl. Place the cooking liquid in a medium saucepan and bring to a boil. Heat the oil in a medium saucepan over medium heat. Add the onions and garlic. Cook until soft. Add the rice and coat it with oil. Add the hot cooking liquid to the rice and bring to a boil. Reduce to low heat, cover the pan and simmer for 10 to 12 minutes. Turn off the heat and let the rice sit for 10 minutes.
Sources:
Green Curry Marinated Grilled Bass. 2006. Bobby Flay/ Scripps Networks. 2 Oct 2006. www.foodnetwork.com
Baked Fish Fillets. 2006. Sarah Moulton/ Scripps Networks. 2 Oct 2006. www.foodnetwork.com
Crispy Whole Fish with Fire Roasted Chipotle Pepper Sauce with Black Rice. Bobby Flay/ Scripps Networks. 2 Oct 2006. www.foodnetwork.com
What You Need to Know About Mercury in Fish and Shellfish. 2005. FDA/ Center for Food Safety and Applied Nutrition. 2 Oct 2006. www.cfsan.fda.gov
Experts Say Avoid Farmed Salmon. 2005. Fish Oil Blog. 2 Oct 2006. www.fishoilblog.com
Cleaning Fish-- Freshwater Fishing. 2006. Ronnie Garrison/ About, Inc. 2 Oct 2006. www.about.com
How to Clean a Fish. 2006. eHow, Inc. 2 Oct 2006. www.ehow.com
How to Bone a Fish. 2006. eHow, Inc. 2 Oct 2006. www.ehow.com
With some species, angling fishermen avoid keeping and eating their catch in order to conserve the fish population of a particular body of water. In some cases, fishers will release larger specimens of a species, while smaller, usually younger fish are released because they are not substantial enough for a meal.
If you plan to keep your catch, make sure to obey local creel limits.
Before suggesting tips for cooking and cleaning fish, it is important to note that as satisfying as it can be to eat your catch, there are a number of health benefits and risks one should consider before eating fish.
In addition to being an excellent source of protein, fish is low in saturated fat and high in levels of omega-3 fatty acids. Organizations like the Environmental Protection Agency (EPA) and the World Health Organization (WHO) have issued warnings concerning levels of toxins, such as mercury, methyl mercury, arsenic and dioxin, which can be found in fish.
Tilefish, king mackerel, swordfish and shark should be avoided altogether due to their high toxicity. Fish low in toxin levels – like albacore tuna, pollock, catfish and salmon – should only be consumed in moderation, particularly by women who plan to become pregnant, are currently pregnant or nursing, and young children.
In addition to man-made toxins, some fish also have naturally occurring parasites, which can be passed to people ingesting infected fish. Fish, such as northern pike, are susceptible to tapeworm infestation. In most cases, thoroughly cooking fish before eating them is enough to remain safe. Popular fishing waters generally post notices regarding the edibility of its fish. If not, contact the local forest preserve before consuming your catch.
Cleaning Fish
The first step in cooking fish is cleaning fish. Each angler generally has his or her own method for cleaning fish. There are a host of special tools, videos and advice to take the guess work and difficulty out of cleaning fish. Although some fish may require special attention in terms of method, overall process is universal and requires basic tools.
The basic tools needed for cleaning fish are a fish scaler, a sharp boning or fillet knife and a clean table or cutting board. It is important to use sharp tools to make the job easier. The tools and cutting surfaces should be clean to avoid cross-contamination.
It also is important to note, if you do not intend to clean your fish soon after catching it, keep it on ice. Some anglers suggest icing the fish overnight before cleaning it to create bloodless fillets and minimize the gamey, fish flavor.
Before beginning, make sure to rinse your catch with clean, fresh tap water. Using lake or river water may lead to contamination from naturally-occurring bacteria, pollutants or toxins.
Depending on the catch or method of preparation – such as cooking fish whole or preparing fillets – scaling the fish will either be the first or last step.
If your recipe requires whole fish, scale the fish first. When removing the scales, one can use a fish scaler or the dulled edge of a knife. Using short strokes and working against the grain of the scales from the fish's tail to its head, simply brush the scales off. It is important to thoroughly remove the scales since they can harbor bacteria and parasites. Although not necessarily a threat to the diner, bacteria can cause the fish to prematurely go rancid. After scaling the fish, make sure to rinse the debris off.
The first cut should be behind the gills of the fish, toward but not penetrating the backbone. If you plan to prepare the fish whole, the next step is to make an incision along the underside of the fish, toward but not through the tail. The fish's innards are then removed by hand. Check to make sure all the viscera is removed, and then rinse the pocket thoroughly. The fins can be removed with pliers. Make sure to remove the bones in the fins as well. The ribs can be removed either before or after cooking. If you prefer to remove the bones before cooking fish, simply cut between the meat and the ribcage. Any remaining bones can be removed with tweezers or pliers. If you prefer to leave the bones during cooking, the meat can easily be pulled from the bones by the diner with her fork.
If you are cooking fish and prefer to fillet the fish, carefully cut along the backbone, down through the belly. The cut should move from head to tail, but not through the tail. The next cuts are between the flesh and skin of the fish, as close to the skin as possible. The innards and other waste should be removed. Depending on the angler's preference, the bones can be removed simply by cutting them out, or left in and removed after cooking. The final step is to rinse the fish.
Depending on the fisherman's preference, the fish can be salted before storing, contributing a longer shelf life and flavor which cannot be duplicated when cooking fish. The easiest suggested method is to fill a re-sealable plastic bag with salt, water and the fillets. Refrigerate for 24 hours.
Cooking Fish
There are an abundance of methods for cooking fish. Some are as simple as battering or breading, and then frying. Others prefer the baking or grilling method of cooking fish. If you prefer to make deliciously simple and elegant fish recipes beyond frying, here are a few recipes from Foodnetwork.com:
Green Curry Marinated Grill Bass
2 stalks lemon grass with the tough leaves peeled off, cleaned and cut crosswise into 1 inch pieces
1 cup firmly packed cilantro leaves
2 large peeled shallots
3 scallions with the ends trimmed
2 tablespoons fresh lime juice
1/2 cup firmly packed basil leaves
4 coarsely chopped jalapeno peppers
1 teaspoon freshly grated ginger
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons vegetable oil
1/2 teaspoon salt
1 cup canned coconut milk
4 striped bass fillets, 6 ounces each
Salt and pepper
Place all ingredients, except the coconut milk, in a food processor and blend until smooth. Transfer the pureed mixture to a medium-sized skillet and cook for three minutes. Slowly whisk in the coconut milk until well combined. Let the mixture cool. Place the fish in a medium baking dish and cover it with marinade for 30 minutes. Preheat the grill. Season the fillets with salt and pepper and grill the fish for three minutes on each side. This method of cooking fish is a perfect way to spice up your hunting party.
Baked Fish Fillets
2 tablespoons vegetable shortening or butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 tablespoon all-purpose flour
1 teaspoon brown sugar
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground black pepper
1 pint canned tomatoes
1 pound fish fillets
This method for cooking fish requires a 400 degree oven. Generously grease a shallow 1 quart baking tray. Melt the shortening into a medium skillet over medium heat. Add onion and pepper; sauté until golden. Stir in flour, brown sugar, marjoram, salt, thyme and pepper until the mixture is blended smoothly. Slowly stir in tomatoes. Bring to a boil, stirring constantly until the sauce has thickened. Arrange fish in baking dish and top it with sauce. Bake for 12 to 15 minutes or until the fish flakes.
Crispy Whole Fish with Fire Roasted Chipotle Pepper Sauce with Black Rice
Fire Roasted Chipotle Pepper Sauce:
3 large yellow peppers, roasted, peeled, seeded and coarsely chopped
1 tablespoon chipotle pepper puree
1/4 cup rice wine vinegar
1 tablespoon honey
1/2 cup olive oil
Salt and freshly ground pepper
Blend the peppers, chipotle, vinegar and honey until smooth. Slowly add the oil until emulsified and season with salt and pepper.
Deep Fried Fish:
2 cups canola oil
2 cups peanut oil
4 clean and scalded striped bass, about 1 to 1 1/2 pounds each
Salt and freshly ground pepper
2 cups rice flour
Combine the oils in a deep fryer and heat to 365 degrees.
Season the fish with salt and pepper on both sides. Place the flour on a plate and season with salt and pepper. Dredge the fish on both sides with the flour. Fry two fish at a time until golden brown, about six to eight minutes. Drain on a plate lined with paper towels.
Black Rice:
1/2 pound dried black beans
3 cups water
2 tablespoons olive oil
1 finely chopped onion
2 finely chopped cloves garlic
1 1/2 cups long grain rice
Salt and freshly ground pepper
1/4 cup finely chopped cilantro
Place beans in cold water and bring to a simmer. Cook until soft (about one hour). Drain the beans over a bowl. Place the cooking liquid in a medium saucepan and bring to a boil. Heat the oil in a medium saucepan over medium heat. Add the onions and garlic. Cook until soft. Add the rice and coat it with oil. Add the hot cooking liquid to the rice and bring to a boil. Reduce to low heat, cover the pan and simmer for 10 to 12 minutes. Turn off the heat and let the rice sit for 10 minutes.
Sources:
Green Curry Marinated Grilled Bass. 2006. Bobby Flay/ Scripps Networks. 2 Oct 2006. www.foodnetwork.com
Baked Fish Fillets. 2006. Sarah Moulton/ Scripps Networks. 2 Oct 2006. www.foodnetwork.com
Crispy Whole Fish with Fire Roasted Chipotle Pepper Sauce with Black Rice. Bobby Flay/ Scripps Networks. 2 Oct 2006. www.foodnetwork.com
What You Need to Know About Mercury in Fish and Shellfish. 2005. FDA/ Center for Food Safety and Applied Nutrition. 2 Oct 2006. www.cfsan.fda.gov
Experts Say Avoid Farmed Salmon. 2005. Fish Oil Blog. 2 Oct 2006. www.fishoilblog.com
Cleaning Fish-- Freshwater Fishing. 2006. Ronnie Garrison/ About, Inc. 2 Oct 2006. www.about.com
How to Clean a Fish. 2006. eHow, Inc. 2 Oct 2006. www.ehow.com
How to Bone a Fish. 2006. eHow, Inc. 2 Oct 2006. www.ehow.com
Featured Cooking Fish Products:
Recomended Links
