Malta Fishing Forum
International Game Fish Association
News:
 
*
Latest Gallery Pictures






WEATHER FORECASTS
Luqa Station Malta North Virtual Buoy West Coast Dingli Cliffs Cirkewwa Mellieha
Pages: [1] 2
  Print  
Author Topic: Freezing fish  (Read 5706 times)
0 Members and 1 Guest are viewing this topic.
Moonwalker
VIP Member
Active User
*****
Offline Offline

Posts: 583



« on: June 06, 2009, 18:36:35 CET »

Is it best to clean the fish before freezing (or just after catching it) or better to clean it before cooking (after removing from freezer and towing it)?
Logged

Petecraft 20 - twin Mariner 150HP EFI
LapsiBoy
Premium Member
Active User
***
Offline Offline

Posts: 883


I'd rather be fishing


« Reply #1 on: June 06, 2009, 18:43:46 CET »

The best thing would be cleaning them right after your catch.
Logged
robby017
VIP Member
Active User
*****
Offline Offline

Posts: 2038



WWW
« Reply #2 on: June 06, 2009, 19:00:58 CET »

Stun the fish before doing this if they are alive.... the meat will taste better, and more humane towards the fish....
Logged

Aranciata -18 ft Jupiter 'Palpitation' powered by 140hp Straight 4 Nissan & Nissan 9.8 aux.


Authorised & Licenced Fish Population Controller

Born to Fish, Forced to Work
Moonwalker
VIP Member
Active User
*****
Offline Offline

Posts: 583



« Reply #3 on: June 06, 2009, 19:16:15 CET »

I have always freezed the fish directly and it always tasted good. However when cooking fresh fish it does taste better.
I am still not sure about this cleaning before freezing bacause fishshops and restaurants do not clean the fish before freezing. However I heared that some fish must be cleaned before or the meat will stink.
So are you talking about all fish types or only certain fish?
Logged

Petecraft 20 - twin Mariner 150HP EFI
bigboy
Guest
« Reply #4 on: June 06, 2009, 19:49:56 CET »

it is very important not to clean any fish before freezing Wink ax wara xar fil freezer tista tarmih
Logged
LapsiBoy
Premium Member
Active User
***
Offline Offline

Posts: 883


I'd rather be fishing


« Reply #5 on: June 06, 2009, 19:53:52 CET »

Ijwa mela.  This is the expert way of doing it mate Wink Mhux ivintat

PRESERVING YOUR CATCH FOR FREEZING

Fish caught on a fishing trip are good for freezing for later use if they are brought home in good condition. Proper preservation begins the moment the fish is hooked and pulled from the water. How you initially handle a fish can greatly affect its quality, taste and storage life.

First of all, the fish should not be allowed to flop around on the ground or in the bottom of a boat, where repeated bumping against raised ribbing and other objects can cause bruising and result in defects in the frozen product.

Once the fish has been restrained and the hook removed, it is best to keep it alive as long as possible. Most modern sport fishing boats are equipped with a live well designed specifically for this purpose. If a fish is too large for the live well or a live well is not available, the next best method is to use a stringer or a fish basket hung over the side of the boat, or put it in a container of clean water.

If a fish dies, it should be gutted and cleaned as soon as possible.
In the meantime, remove the dead fish from the water so its flesh doesn't absorb water and swell. If a cooler of ice is not immediately available, wrap the fish loosely in damp cloth or paper and place it in a shaded area, out of direct sunlight (under a boat seat, for example). Leave space around the wrapped fish for air to circulate and evaporate the moisture from the wrapping material, which will help keep it cool.

Keep the wrapping material moist so the wrapped fish stays cool and its skin does not become dry.

Pack your catch in a cooler with plenty of ice before transporting it home. The cooler or ice chest should have a raised false bottom to collect the water from the melting ice. This will keep the fish from floating in and possibly soaking up water in the bottom of the chest. If the trip home is a long one, you should occasionally stop and drain the ice-melt from the chest. Once you are home, the fish should be processed and frozen as soon as possible.

Failure to promptly ice your catch may result in the flesh having a soft, open texture. Severe deterioration is indicated by a condition called "belly burn" in which the ribs have become separated from the flesh. Inadequate bleeding and delayed gutting will cause blood clots to form in the flesh. Such fish are not suitable for freezing.
Logged
Moonwalker
VIP Member
Active User
*****
Offline Offline

Posts: 583



« Reply #6 on: June 06, 2009, 20:07:47 CET »

So do not clean fish before freezing right? This applies to all kind of fish?
I have often seen fisherman cleaning spearfish (pixxispad) on the shore - is this normal procedure?
And about tuna and albacore- some ppl say you have to drain all blood by currint off head. Do you have to clean guts also?
Logged

Petecraft 20 - twin Mariner 150HP EFI
bigboy
Guest
« Reply #7 on: June 06, 2009, 20:11:06 CET »

we clean swordfish because it is then sold as steaks.
Logged
Moonwalker
VIP Member
Active User
*****
Offline Offline

Posts: 583



« Reply #8 on: June 06, 2009, 20:14:47 CET »

Lol spearfish = swordfish Smiley
So steakfish must be cleaned before or can be cleaned afterwards?
Logged

Petecraft 20 - twin Mariner 150HP EFI
bigboy
Guest
« Reply #9 on: June 06, 2009, 20:19:42 CET »

lately we are not cleaning tuna/ swordfish because when we sell them to the hawker he deducts 10% from the weight as rubbish. But all steakfish is cleaned before freezing.
Logged
busumark
Premium Member
Active User
***
Offline Offline

Posts: 1114



« Reply #10 on: June 06, 2009, 22:44:52 CET »

swordfish is usally cleaned because if it was caught with long lines and especially those who pick up the lines the next morning would have the bait usually kavalli still in their stomach and the swordfish will be already dead when you catch it. so you have to clean it as soon as possible from the bait.
Logged
Moonwalker
VIP Member
Active User
*****
Offline Offline

Posts: 583



« Reply #11 on: June 06, 2009, 22:52:18 CET »

Ok what about big deep bottom fish - hanzir, dott etc?
Logged

Petecraft 20 - twin Mariner 150HP EFI
busumark
Premium Member
Active User
***
Offline Offline

Posts: 1114



« Reply #12 on: June 07, 2009, 07:43:06 CET »

you dont clean big bottom fish if you are going to sell it and always cover it with a wet xkora and dont leave it for long in the sun. if you catch a 20 kg hanzir try your luck for maybe another 1.5 hrs especially in summer and go back in. if you are going to eat it clean it in the sea and them go to fish shop to cut in steaks
Logged
bigboy
Guest
« Reply #13 on: June 07, 2009, 08:41:24 CET »

Busu no one (fisherman) is cleaning the swordfish anymore as soon as it is caught. The guys from pixkerija deduct 10% from the fish's weight and that is it.
Logged
busumark
Premium Member
Active User
***
Offline Offline

Posts: 1114



« Reply #14 on: June 07, 2009, 12:02:47 CET »

bigboy they are not cleaning swordfish because when they export them the outer flesh of the stomach changes colour till the time that it arrives at the destination so they werent cleaning them. than everyone stopped cleaning them even for local
Logged
Pages: [1] 2
  Print  
 
Jump to:  

Recent Posts
[October 16, 2017, 20:21:56 CET]

[September 06, 2017, 15:46:48 CET]

[August 28, 2017, 09:36:28 CET]

[August 09, 2017, 17:01:11 CET]

by skip
[July 05, 2017, 17:05:15 CET]

[July 05, 2017, 16:42:44 CET]

[June 28, 2017, 13:17:02 CET]

[June 19, 2017, 20:34:55 CET]

[June 19, 2017, 09:41:06 CET]

[June 01, 2017, 01:50:06 CET]

[May 26, 2017, 19:02:13 CET]

[May 23, 2017, 14:29:54 CET]

[May 18, 2017, 18:18:38 CET]

[May 09, 2017, 10:43:10 CET]

by skip
[May 05, 2017, 07:55:15 CET]
Powered by MySQL Powered by PHP Powered by SMF 1.1.21 | SMF © 2015, Simple Machines | TinyPortal v0.9.8 © Bloc

Valid XHTML 1.0! Valid CSS! Dilber MC Theme by HarzeM