A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.

1.Frying

Breading and frying a freshly caught fish is as good as it gets. The smell of butter emanating from the frying pan and the flair a fisherman puts in flipping his catch is worth its weight in gold, almost. For the novice fisherman, make sure that the butter is extra hot but not yet burning. Also, make sure that the fish is well coated in batter. Season your batter to your heart’s content, salt and pepper never goes wrong. You may want to try other herbs and spices with the batter for a more delicious fish.

2.Grilling

At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike fowl or cattle, fish tends to  secret most of its own juices when cooked. On a grill the delicious juice drips into the coals.

To prevent losing the moisture, first coat the fish with oil. The oil will seal a part of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut would reveal that the fresh fish is cooked halfway through. After being flipped, watch the fish carefully. Remove the fish as soon as it is cooked through.

An option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep the moisture and marinate the fish in its own moisture. Placing herbs and spices inside the foil with the fish enhances the grilling process and the fish itself.

3.Baking

Baking is the best option for the fisherman who does not want to watch over the fish during cooking. The fisherman can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from the time to time, ensuring that you don’t overcook the fish.

Whatever fish you caught, a good recipe and proper cooking will for sure enhance the catch. Take time to prepare for cooking, a badly cooked fish will no doubt spoil your day. Remember the first rule of cooking, don’t overcook your fish.

To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage.  Not to mention preserving the fish with pleasing odor.  There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal.  Check out the tips below:

1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising.  It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage.  Never use water from close proximity marinas, municipal or industrial discharges.  To make sure, always use potable water instead.

2) Simply chill the fish to prevent deterioration in less than an hour.  With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment.  Fish should be stored in coolers and should be well chilled.  It should be 3″ deep, thus, covering a pound of fish with pound of ice.  Use chlorinated water per quart of water for the final rinsing.

3) Clean the fish as soon as possible.  Their tissues are sterile but not their scales, which contains many types of bacteria.  When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.  Gutting the fish does not have to be necessarily long.  It is wise to cut the belly, as it leaves no blood or viscera in the body.  Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.

4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned.  Washing of the hands before touching the fish is also important.  No matter what fish and the cooking technique used, one golden rule is to be followed always.  Whether it is whole or not, cook exactly 10 minutes for every inch measured.  15 minutes should be allotted to fish enclosed in foil or sauce baked.  Double the time for frozen fish.

Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.  That should be an additional 5 minutes for fresh fish and 10 for frozen.  In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.  Do not thaw a fish that’s frozen before cooking as it may make it mushy and dry.