I was just looking at Marty's site and they have a good topic going about fish preservation. With an abundance of salmon this year it is a good and timely topic. What do you people know about preservation timing for safe eating?

I know it makes a difference if the fish is bled right after the catch and kept cold or at least cool out in the boat. And it helps to push the blood out of the inner cavity vessels before refridgerating for best longevity. I agree with Marty in that if these things are done and the fish is kept in a very cold fridge (mid-30's?) the fish will be OK to eat up to 5-7 days. But I personally still will properly wrap and freeze uneaten fresh fish by around the 4th day; some of course is frozen right after the catch. What are your concepts about this important issue?

And what about commercially caught fish? Some people in that thread contend the fish may have sat on ice for several days before hitting the market, and then several more before it may be sold. My wife and I always look at store fish for freshness and smell it for freshness; and don't buy any that has started to turn strong smelling. What are some of the proper guidelines that you culinary experts can help us with? Thanks!

RT

RT

I have a very good friend that owns and operates a grocery store. He has told me many times, that a food store is allowed to refreeze fish three times and still call them "fresh". I wonder just how many times a fish has been frozen before it reaches the store shelf?

Cowlitzfisherman

Is the taste of the bait worth the sting of the hook????

I take good care of my fish from the beginning and have usually felt that up to a week in the fridge is fine as long as they are really sealed out of air. I usually vacume pack my fish when I get home right away that way if you don't get around to eating them they are ready to just put in the freezer without any more fuss.

My wife and I always look at store fish for freshness and smell it for freshness; and don't buy any that has started to turn strong smelling. What are some of the proper guidelines that you culinary experts can help us with? Thanks!

RT

very interesting that someone so anti nets buys fish, ive read on ifish about the taste of copper river sockeye and springers from you also, could you explain rt, thanks. no bash intended.

I worked in fine dining restaurants in the past, and one chef always made every attempt to keep the fish dry. He said the water took out the oils that kept the fish moist. It could also change the flavor of the fish. We received the fish whole, then fileted and portioned them. These portions were then indivually wrapped in saran wrap, bagged in 5 portion bags, and then placed in another larger bag. This was then placed on a bed of ice, and covered with ice. We never had fish more than two days fresh, as we got deliveries 4 times a week.

I also learned how to do side two of the salmon fairly well, which some folks see as a challenge.

Andy

Dogsalmon/boater (if you are the same annoying 'boater' on ifish), even the slightest crack of an opening and you will try to slip thru it to bash me. That's been your pattern so don't lie that you aren't. What is up with all that? You must certainly have a very small penis!!!

I don't buy gillnetted fish with the exception of AK's Copper River fish on rare occassions. The other fish I buy at market are the BC Farmed chinook, when 'nooks are out of season in our rivers, and also some ocean caught bottom fish. So sue me, or else just quit bothering me; and others.

RT

[ 09-20-2001: Message edited by: RT 1 ]

I have also worked in restaurants, and fine dining, over 20 years. One of the most important clues to the freshness of a fish is the eyes! They should be firm, fully round, and moist. Sunken, dented, dry eyes indicate old product.

5 days in the fridge is tops for me, although I've heard others go as long as 7.

To maximize fridge time, an important thing to do is to scrape the slime layer off the fishes skin (if you don't remove the skin). The slime layer is a haven for bacteria and it will accumulate, shortening fridge life. Simply take your fillet knife and scrape along the skin starting at the head and moving to the tail (opposite way of scaling). Rinse the accumulated "snot" off the knife before making another pass.

rt, whatever.

We would always scale the fish prior to fileting, making for a more presentable product. This would prevent scales from jumping to another piece of salmon on the grill, and it took care of the slime issue as well.

Cleaned at the river or on the salt, Iced on the way home, Fillet and Vacumed packed and frozen or Given to the nieghbors or eaten.
Just take care of em quickly and right and you will have fine eating fish.
Peace Superfly