What to do with catch

The author: Goran Svedenberg

We, fishers spend a lot of time and efforts, planning our fishing, looking after for our tackles and being engaged actually fishing. But the majority of us also loves and is fish. And that only it is not necessary to take out to the fisherman for the sake of a successful picture. Some even keep the trophies by means of plaster.

But, in all honesty, whether we relax sometimes after fish is caught, fight is ended also excitation slept? Whether we rush in the heat of passion for following (while the biting goes) instead of correctly keeping that, what we have just caught? Each of us knows the answer to these questions: yes, we scornfully concern fish since that moment as it has landed on coast.

However as soon as we have pulled out fish from water, it becomes very sensitive to various bacteria, especially if air temperature above 15 " S. It happens that fish normally lives at rather low ambient temperature. As we know, at rise in temperature of blankets of water fish leaves in bottom, colder waters, is serves as an indicator of temperature preferences of fish.

Fast damage of the fish pulled out from water is caused not by penetration into it of new bacteria, and is a part of process which can be described as self-started process of organic oxidation (self-ignition). Since that moment as fish has died, fishes containing in a flesh enzymes which resist to this process causing decomposition and damage of cages of a fabric, cease to work. Branch of meat from bones - a true sign of that process has come too far.

Therefore it is very important to concern the catch with the big attentiveness to postpone the beginning of process of self-ignition and partially to protect fish from penetration of bacteria. Incorrectly kept fish becomes languid and soft and loses the taste. On the other hand, the fish processed properly, will bring to you the gastronomic delight which is not conceding on force to the process of fishing.

Killing and cleaning of fish

That fish has kept the taste and qualities, it is necessary to adhere to the several rules connected with its killing and storage.

To begin with: fish is necessary for killing at once after it is caught, it becomes not only that it has suffered as small as possible but also to stop development of dairy acid by it. Huge stress which is received by fish of that have caught it, causes sharp emission of dairy acid which essentially reduces quality of fish.

There are some fast and effective ways of killing of fish. The unique demanded adaptation - a good knife which is required and for cleaning of fish. To kill fish, thrust a knife to it directly in a brain which is on some centimetres further her eye, and do not take out it until last muscular spasms will stop. To lower at fish blood, in a case with a salmon it is required to thrust a knife directly under a plate covering gills, and to make a slanting cut to a belly cavity directly behind gills. As a result the artery which is in a throat, is cut, and blood quickly goes down.

Other way, applicable basically for fish of the small and average size, - to use the adaptation, named "prist". It represents a handle in length about 30 centimetres, with a tip from lead or a brass. To fish strike short blow by a tip to a head, it is exact behind an eye.

As soon as fish is pinned, it is necessary to take out as soon as possible interiors to prevent distribution on a belly cavity of the putrefactive bacteria causing decomposition and rotting. The best way to draw fish is to cut a paunch from an anal aperture forward, then accurately to take out interiors that bacteria from interiors or a bubble have not got on a belly cavity.

When fish is drawn, rinse it in water and remove the baked blood from a ridge. Using a knife edge,
Pierce an aperture in the thin membrane which is in a back part of a belly cavity that blood therefrom could be erased a nail or a knife edge. Rinse fish once again, and on it the evisceration is finished.

Preservation of fish fresh

If you are not going to prepare fish directly ashore, you should keep correctly it not to admit quality loss. If you do not plan to eat it within several next days, it is necessary to rub an internal surface of a belly cavity with salt or wine vinegar to exclude distribution of bacteria. Salt is simple in a resock and storage, but it has that lack, that it extends a liquid from fish, doing it enough dry and a little insipid. Wine vinegar, on the other hand, possesses antibactericidal action without loss of flavouring qualities of fish.

Fish is necessary for storing in a dry kind and in a shady place. To put fish on the sun - means to send the invitation to putrefactive bacteria to begin the destructive process. In case it is supposed to subject fish heat treatment or a frost within the next several hours, it it is possible to turn in a piece of a paper or in a grass, but for longer storage it is necessary to take advantage of a piece of a pure dry fabric. Wattled baskets for resocks of fish, centuries confirmed the quality, achieve the same at the expense of free air circulation in them. It is very important to remember, that fish needs to be stored in places with free air circulation, that is each big fish should be held separately irrespective of, whether it is turned in a grass, a paper or a fabric.

Unfortunately, cases when fishers lower the catch in a plastic package are frequent enough, and then put it on the sun or on a back seat of a motor vehicle. Such method of storage leads to that fish quickly loses the quality.

Fish correctly drawn and kept by rules can remain fresh without frosts at least 24 hours. If you are not assured, that fish fresh, there are some ways to check up it. Fish should be elastic: if to press slightly a skin, the cavity should be filled again after will remove a finger. Fish also should keep the natural colour, - for example, red gills, - and should not look soft or languid.