Surround each fish with ice and fill body cavities with ice. Open the ice chest drain, so fish won t lie in water, slime or blood, which hastens bacterial growth. Pack skinned fillets in plastic bags and surround them with ice. The slime on fish skin harbors bacteria, so don t let it contact fish flesh. Don t rinse fish flesh unless it s contaminated with blood or slime.
Water can leach out color and flavor and can change texture.
Vacuum packing and quick freezing is the best way of maintaining fresh-tasting fish over several months. Thaw frozen fish in a refrigerator, never at room temperature. The sooner you eat or process your fish, the better it will taste. If you remember cold, clean and quick, your fish will bring as much pleasure on a plate as it did on a line. Copyrighted by Peninsula Clarion, a Division of Morris Communications Privacy and terms of use.