If you fish, then you probably already know there
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While I am extolling the virtues
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Fish and seafood are very primitive animals. In fact they were the second or third complex organisms to evolve on the planet. So, the protein in these critters is what we consider as ‘high quality’, meaning it breaks down very rapidly and is easily used by the body. Proteins are created by 20 amino acids forming a peptide chain. The order in which they are formed gives
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Fish contain high levels of Omega 3 fatty acids, which are excellent for your health, because they oxidize so readily and are easily used by your body. But this also means that they will break down, and become rancid very quickly once a fish is dead. Cool temperatures, and freezing can slow this down or even stop it for a while.

Fish have much more active enzymes in their digestive systems. This is because most fish, crustaceans and mollusks cannot chew their food. Their teeth , if they even have them at all, are designed to cause massive tissue damage, or hold something still while it is swallowed, so their digestive systems have to be able to break down either whole food, or large chunks at best, bones and all. When a fish dies, these enzymes quickly work though the tissues as they break down, and go to work on the fish itself. This is why it is important to ‘gut’ a fish, or clean out the abdominal cavity and remove the gills as quickly as possible once the fish is dead.

With these facts in mind, it is important how you handle your fish from the water to the table. There are several ways to
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The next best thing, or maybe the best, depending
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If you are wading remote streams (like where I live), and you plan to cook a few trout or other fish, almost as soon as you
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If you’ve taken your catch home, do not freeze them without properly dressing them. Just throw the crustaceans and mollusks into a large pot of heavily boiling water. Be careful with crabs and lobsters. They will sometimes grab the edge of the
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Tienda En Línea Barato Mujeres Nike Free Run 2 Rosa Blanco Naranja Rojo acolchado Venta Zapatos If you are squeamish, just remember, this is nothing compared to what they do to each other. They give no quarter, nor do they expect it.

As for fish, how you dress them may depend a lot on how you want to cook them. They can be killed by inserting a knife right between the eyes. This destroys what they have for a brain, and is relatively painless and quick. Again, it’s much more humane than what they do to each other.

I usually prefer to fillet them, which is best for frying, and also good for broiling and baking, if the fish is fatty enough, or you add enough fat (like butter and olive oil). Depending on the species, you can leave the skin on (scaled), or off. Leaving the skin on can help hold the fish together while baking, or broiling, and can easily be removed before serving. Catfish can be filleted, but are also great pan dressed. Just clean out the abdomen, remove the gills and skin, and the head. Leave the fins on, because they will help keep the fish moist. Other fish are great market dressed, which is the same as pan dressed, only leave the head on. The head really keeps them from drying out. They can be skinned, or just scaled, depending on the fish species. Really large fish can be ‘steaked’. Just market dress then, and cut them into sections between the vertebrae. If you plan on using any fish for sushi, or seviche, make sure you keep it very cold at all times.

There are a few extra considerations on some species. Striped bass and carp have a red ‘blood line’ running the length of their bodies. Just be sure to remove that when you clean them, or it can make you very sick. I love carp. People have been eating them for thousands of years in Europe and Asia. Carp meat is firm, sweet, and a little oily, like mackerel, tuna, salmon, sardines and similar fish. They are delicious, and there are plenty of them,,,everywhere. There are usually no limits on them, and most states are happy for you to catch and keep all you want. They are demons on a fly rod, and fight like a bonefish on steroids. carp are a vastly under used resource. Carp (and pike as well) simply require two extra steps in preparation that takes maybe 5 more minutes. They are very bony, so they are best filleted. Once you have filleted the carp and removed the ‘blood line’, feel along the side of the fillet. You will find a
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When you are done dressing the fish, rinse them off well in clean water. If you are not going to cook them soon (within a few hours), wrap them tightly
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If you’ve caught a female fish with eggs, don’t waste them. Caviar is easily made at home, and the eggs
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One more tip for preparing fish: Most people that object to fish, or the ‘fishy’ taste are really saying that they find the taste and smell of the oils in the fish objectionable. Most of the oils in fish are contained in the skin, so removing it will take away a lot of the ‘fishy’ taste and smell. Another trick is to soak the fish for
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After all is said and done, maybe it is not so much that fresh caught fish is really better tasting, as much as the
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