My memory of my first fishing trip is the one I remember best. No other trip can compare to that one. I must have been around 11 or 12 years old and the school I was going to offered an over night trip to some camp, (can’t remember) which one, but we did some trout fishing and what we caught we got to eat that night. There is no experience better than your first fish frying in an open camp fire. I have been fishing since, but always brought the fish home to cook. And since then I have learned how to clean them. LOL
When preparing for an emergency you have to be able to fish, among all the other things you need to know. There will be many people that haven’t prepared and will be out looking for game to kill to survive. The only thing that will be left to catch is fish. Depending on where you live, if it’s inland or by the ocean you have to have the right equipment to go fishing. So get your equipment together and fixed if you need too.
For those of you who haven’t been fishing but know something about it, I hope the following information will help you to clean and prepare the fish for cooking. Those of you fishing by the sea have a lot of choices, fresh water fishing you need to find a stream or river.
Many fish respond to deep fat frying, pan frying, broiling or baking. There are also fish that steam or poach well. Some very oily fish respond to smoking and others to being salted. Of course you have other fish strong in flavor or dry in texture that need to be marinated. The main thing with fish is don’t overcook it.
Cleaning fish; it’s very important to have a good sharp knife. Find a nice smooth surface and cover with newspaper (clean up is easier) if you are cleaning your fish at home. If you need to scale your fish cut off the fins with scissors so they will not nick you while working on the fish. Wash the fish in cool water; scales are easily removed from a wet fish. Grasp the fish firmly near the base of the tail. If it’s too slippery use a cloth to hold it. Begin at the tail, pressing a rigid knife blade at a slight angle from the vertical position to raise the scales as you strip them off. Be sure to remove the scales around the base of the head and fins. After scaling remove the first layer of paper and discard.
Next draw the fish cut the entire length of the belly from the back to the head and remove the entrails. They are easily freed from the flesh. Now cut around the pelvic and ventral fins on the lower side and remove. If you are removing the head cut above the collarbone and break the backbone by snapping it off on the edge of the work surface. Then remove the tail by slicing right through the body just above it.
Discard the entrails. Now wash the fish in cold running water removing any blood bits or membrane. Be sure the blood line under the backbone is removed. Dry the fish and now it’s ready to fix what ever way you like.
We received several fresh salmon during the season and had to clean them; we made steaks from one and filleted the other. It was so fresh and good we froze some and gave some to family. My husband usually doesn’t like salmon, but he ate three pieces of this one with Habanero pepper jelly. The favor was excellent. I baked the salmon this time and you really have to watch it because it dries easily. I know there are many fisher men out there that can explain cleaning fish better since am not a serious fishing person. But if an emergency arose, believe me I would be out there.
So send in your comments and suggestions, we are always ready for a new adventure. Happy Fishing!