Five Tips for Better-Tasting Fish

By Kris Winkelman

Nothing tastes worse than tainted or freezer-burned fish.  The best recipe in the world wonıt produce a great-tasting meal if the fish wasnıt properly handled from the boat to the skillet, says Kris Winkelman, wife of outdoor television celebrity Babe Winkelman.  Here are Kris’s five easy tips for better-tasting fish.

1-Get the fish to the cleaning table as quickly as possible. 

 All sorts of bad things happen to fish once they die, Kris says.  If possible, keep the fish alive until you get them to the cleaning table. If thatıs not possible, keep them cool by placing them in a cooler of ice.  Fish that hang from a stringer or lay in a livewell on a hot day quickly deteriorate.

2-Thoroughly wash the fish before freezing. 

 Once the fish have been cleaned, wash them thoroughly to remove all the slime, Kris says.  An old
fish-cleaner once told me to wash the fillets in dish soap to remove the slime, then rinse them thoroughly in cold water.  It works.  Once the fillets have been washed and rinsed, pat them dry with paper towels and
freeze them quickly.

3-Remove the air and water from the bags before freezing.

 Air and moisture lead to freezer-burn, which can ruin the meat very quickly, says Kris.  The best way to freeze fish is in vacuum-sealed bags.  Vacuum sealing removes nearly all the air and moisture.  If you donıt have a vacuum-sealer, wrap the fillets tightly in Saran Wrap, carefully squeezing out the air.  Next, place the fillets in a Double-Guard bag and place in a sink of cold water with just the mouth of the bag exposed.  Squeeze the sides of the bag, allowing the water to force all the air out of the bag, then finish sealing
the bag.  Check the bags periodically to make sure no frost is forming inside.  If frost appears, thaw and prepare the fish quickly before freezer-burn occurs.

4- Remove the lateral line.

That dark line down the side of a fish is called the lateral line and it has a foul flavor, Kris says.  Itıs not
noticeable on small fish like crappies or bluegills, but it can really ruin the flavor of a five-pound walleye or a 10-pound pike.  When preparing larger fish, always remove the lateral line.

5- Thaw fish in the refrigerator.