Process of keeping fish?

[alex24]

Hi all,

I have always been a catch and release fisherman. My wife is talking to eat some fish out of the lake. My question is:

How should I storage the fish after I caught them? Put the fish on ice, water? What about when I'm ready to prepare the fish for cooking?

Any suggestions would be appreciated,

Alex

[brian_82]

easiest thing to do is throw them into a cooler of ice, or if you are walking around a shore take a stringer... theres a colapsable basket ive seen people use too.  Your second question, are you asking how to clean the fish?

[alex24]

Thanks for your answers!

How long after they are dead? Yes I'm asking how to clean them up. my wife is going to cook them!

regards,

Alex

[ILfisherman]

Well, usually, you have to scrape the scales off of them with a sharp knife. Thats after they're dead lol. Knock them out with the handle of your knife or pick em' up by the tail and slam them on the board you're cutting them on. Split them down the belly and pull all the guts and fun stuff out and cut the head off. Wash the blood and guts out and hand them over to the wife! I'm not too good at explaining things but if you search "cleaning fish" in a Google search, you'll get plenty of detailed explanations.  

Happy fishing!

[alex24]

Thanks!

I'm searching with google and your method seems about right. However I'm going to handle them to my wife after I do fish them, lol!

Any rigging methods for nightcrawlers?

thanks,

Alex

[brian_82]

Well i guess it would help to know what kind of fish your talking about. For example what ive done with panfish... bluegill, crappie etc. I wouldnt do with catfish. IF its pan fish you can scale them and then filet them with a sharp and thin knife, that keeps you from having to "clean" them. For the Catfish you can do the same, but you have to peel the skin off. Usually catfish i clean them up the middle, cut off the head and tail, then with pliers peal the skin.

[alex24]

Thanks!

I guess Panfish and bass! Filleting is good!

Alex

[IdahoLunkerHunter]

If your going to filet... Get a filet board and an electric filet knife. I only keep crappie but without an electric filet knife I would kill myself. I start at the head and work back. There are 3 parts of the fish you have to know where they are. The gill plate, rib cage, and backbone. Once you know where these roughly are are you can start cutting. Your first cut is down the backbone just behind the gill plate. Angle toward the tail. Don't cut the stomach. Cut two: slide the blade through the body and cut the other side near the pectoral fin. Cut 3: Using your electric filet knife, slice back toward the tail until you've seperated the filet. Cut carefully over the rib cage. Cut 4: Pinch the skin at the tail and slide the knife between the skin and the meat. There you have a nearly boneless filet and ready for the frypan. Once you get the hang of it you can filet about 30 crappie and hour.

[alhuff]

The main thing you need to you do, when keeping fish, is to make sure you keep them as fresh as possible.  The two ways to do that is, like mentioned before, keeping them alive, or on ice.

I'm not a big fan of filetting pan fish, they are a bit small and it can be faster just cleaning them.  I have found that it is much harder to filet a pan fish.

If you have never cleaned a fish it can be a bit akward at first.

1. You will need to scale the fish, using a knife will cut the fish, a spoon makes for a great fish scaler when you don't have a fish scaler.  Start at the tale and work your way to the head, make sure you get the entire fish, the last thing you want is to eat a scale.

2. Once scaled, you will need to remove the head before taking the guts out, its easier to remove the guts when the head is off.  You will need a sharp knife for this.  Start behind the pectoral fin and in front of the pelvic fin, making a cut circling the fish, not cutting through the bone as this will dull your knife.  Once the cut is made break the bone to remove the head.

3. With the head removed, make a cut from the vent to where the head once was and remove any remaining guts.

4.  Wash the fish with clear, cold water and it is ready to be cooked.

Now i may have to get some of the bulegills i have in the freezer out this weekend and fry them up..........

I hope this helps,

Alfred

[Low_Budget_Hooker]

stick with the panfish, perch and catfish, bass taste terrible

[George Welcome]

Easiest and neatest way to prep for a fish dinner:

Transport yourself to the nearest super market or fish store. Even easier: head out to your favorite restaurant.

[skeeterman24]

I would say just go to the grocery store and buy fish, cleaning them is usually more work than it is worth.

[senile1]

Here's a nice article giving a proper technique for filleting fish.  

http://www.nodakoutdoors.com/fishcleaning.php

Cleaning fish can be a lot of work if you aren't filleting.  

[ILfisherman]

I would say just go to the grocery store and buy fish, cleaning them is usually more work than it is worth.

*ahem* have you seen fish prices per lb lately? Can you readily find walleye or lake perch in your grocery store? Have you ever tasted fresh coho salmon or rainbow trout??? IT IS DEFINITELY WORTH THE EFFORT....imo of course ;D

[BOOYAH]

I agree with Ilfish   there is nothing better than fresh caught fish. I like to fillet mine and leave them overnite in water in the fridge then invite some friends and have a good ol fish fry. Definatley worth the effort!!!!

[-t0pwater.fish#n-]

stick with the panfish, perch and catfish, bass taste terrible

I second this, fried panfish are delicious! I never had bass before but I've heard they are horrible eating...catch and release is the way to go.

[rdneckhntr]

Fillet them it saves a lot of time and trouble...

[tbone31]

An electric fillet knife is the only way to go. It makes filleting so simple.

And I'm sorry anyone who thinks that you buy better tasting fish from the store has never had a good mess of fried bluegill, perch or crappie !!!!!!!!!

[alhuff]

AMEN tbone31!!!!!!! ;D

[NBR]

I would suggest you search the web for fileting instructions that include skinning the fish so you don't need to scale. I also would suggest not using an electric filet knife until you your wife gain some skills. While the electric knives are super they could have you cut deep before you know it.

[flyphisher #]

Fileting isnt good for panfish, IMO.you are taking away alot of the flavor by not leaving on the fins,bones... Scale them,de-head them,gut them.....then batter them up with the beer batter recipe from google. place in frying pan until crispy....pretty easy if you like them.

Saltwater fish you cant buy spoiled me.....

[crayon7]

stick with the panfish, perch and catfish, bass taste terrible

Wow I would take a fresh bass filet over anything. Bass are great around here. Bake em with some fresh garlic thyme and oregeno and they taste awesome.