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Fish will taste best if they are
cooked soon after they are caught.
Fish can be stored in a refrigerator
for up to two days, but if you
cannot cook them within that time
they should be frozen.
The best freezing method is to
submerge the fillets completely in
a container of cold water. Plastic
freezer bags, freezer containers
and paper milk cartons are good
freezing packages. Tightly seal the
container and freeze it. This method
helps prevent freezer burn or
drying and preserves the fine flavor
of your catch.
Fish recipes can be found at
wildohio.com
Additional Preparations • Most sportfish taken in Ohio are safe to eat, but chemicals such as mercury and PCBs’ have been found in some fish from
certain waters. To reduce your exposure to these contaminants properly trim, skin, and cook your catch. Remove the skin and trim all the fat from the
belly flap, the line along the sides of the fish, along the back, and under the skin. Cooking does not destroy contaminants in fish, but heat from cooking
melts some of the fat in fish. Broil, grill, or bake the skinned fish on a rack so the fat drips away. Do not use the drippings to prepare sauces or gravies.
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Make sure to keep the fish cool during the filleting process.
Removing skin
Remove the skin from the fillet by inserting the knife at the tail
and cutting the meat from the skin. Hold the fillet in position
by pressing down on the skin, with your fingers. Repeat the
same steps on the other side of the fish.
Knife inserted behind gill cover
To start, make sure the fish is dead to avoid injuring yourself.
Keep your hand clear of the barb. Make the first cut behind
the gill cover. Be careful to cut only until the knife touches the
backbone. Do not cut through it.
Knife into fish along the rib cage
Turn the fish end-for-end and run the knife along the backbone
and dorsal fin. Cut deep enough to bounce the knife along the
top of the rib cage. Cut around the “belly fat” of the fish. It is
more jelly-like in appearance and not good tasting.
Knife through the fish and cutting toward tail
When the knife blade no longer contacts the rib cage, push
the knife through the width of the fish. The blade will exit on
the bottom of the fish near the vent. Continue cutting along
the bone until the fillet is cut off at the tail.
If you catch a catfish, the same basic filleting instructions apply. You
do need to be more cautious in the way you handle the fish