Cleaning freshly caught fish?

auntkaren

I have a problem on cleaning fish while they are still alive:noway: Is it okay to wait till they are dead and how long after is it safe? Lets say I am fishing for four hours and one dies before I am done fishing , how long is it safe to keep it and still clean it to eat?

auntkaren

I have a problem on cleaning fish while they are still alive:noway: Is it okay to wait till they are dead and how long after is it safe? Lets say I am fishing for four hours and one dies before I am done fishing , how long is it safe to keep it and still clean it to eat?

5KNohno

I copied this and thought it might be helpful:

Proper preservation begins the moment the fish is hooked and pulled from the water. How you initially handle a fish can greatly affect its quality, taste and storage life.

First of all, the fish should not be allowed to flop around on the ground or in the bottom of a boat, where repeated bumping against raised ribbing and other objects can cause bruising and result in defects in the frozen product.

Once the fish has been restrained and the hook removed, it is best to keep it alive as long as possible. Most modern sport fishing boats are equipped with a live well designed specifically for this purpose. If a fish is too large for the live well or a live well is not available, the next best method is to use a stringer or a fish basket hung over the side of the boat, or put it in a container of clean water.

If a fish dies, it should be gutted and cleaned as soon as possible. In the meantime, remove the dead fish from the water so its flesh doesn't absorb water and swell. If a cooler of ice is not immediately available, wrap the fish loosely in damp cloth or paper and place it in a shaded area, out of direct sunlight (under a boat seat, for example). Leave space around the wrapped fish for air to circulate and evaporate the moisture from the wrapping material, which will help keep it cool.

Keep the wrapping material moist so the wrapped fish stays cool and its skin does not become dry.

Pack your catch in a cooler with plenty of ice before transporting it home. The cooler or ice chest should have a raised false bottom to collect the water from the melting ice. This will keep the fish from floating in and possibly soaking up water in the bottom of the chest. If the trip home is a long one, you should occasionally stop and drain the ice-melt from the chest. Once you are home, the fish should be processed as soon as possible.

shorerider

Well.. technically you don't clean it while it's still alive. YOu cut the head off first and that kills it pretty quick.

PrincessLaundry

No clue...but here's a warning sign for those with dirty fish. :huh:

auntkaren

I copied this and thought it might be helpful:

Proper preservation begins the moment the fish is hooked and pulled from the water. How you initially handle a fish can greatly affect its quality, taste and storage life.

First of all, the fish should not be allowed to flop around on the ground or in the bottom of a boat, where repeated bumping against raised ribbing and other objects can cause bruising and result in defects in the frozen product.

Once the fish has been restrained and the hook removed, it is best to keep it alive as long as possible. Most modern sport fishing boats are equipped with a live well designed specifically for this purpose. If a fish is too large for the live well or a live well is not available, the next best method is to use a stringer or a fish basket hung over the side of the boat, or put it in a container of clean water.

If a fish dies, it should be gutted and cleaned as soon as possible. In the meantime, remove the dead fish from the water so its flesh doesn't absorb water and swell. If a cooler of ice is not immediately available, wrap the fish loosely in damp cloth or paper and place it in a shaded area, out of direct sunlight (under a boat seat, for example). Leave space around the wrapped fish for air to circulate and evaporate the moisture from the wrapping material, which will help keep it cool.

Keep the wrapping material moist so the wrapped fish stays cool and its skin does not become dry.

Pack your catch in a cooler with plenty of ice before transporting it home. The cooler or ice chest should have a raised false bottom to collect the water from the melting ice. This will keep the fish from floating in and possibly soaking up water in the bottom of the chest. If the trip home is a long one, you should occasionally stop and drain the ice-melt from the chest. Once you are home, the fish should be processed as soon as possible.

Thank you, it actually sounds like I am doing everything okay, I use a fish stringer and place them back in the lack. And have been cleaning them right away , it's only 5 minute drive home. Just hate cutting off their heads while they are alive, thought there could be a better way. I think I need an extra sharp knife to make it more quick. It's also good to know about not leaving them in water after they die, I didn't know to do it, but last night had a wet towel and wrapped them, in the shade while I got everything ready. Do this cleaning at home, outside :happy: Thanks apprecieate the effort you took to answer my question.:flowerforyou:

auntkaren

Well.. technically you don't clean it while it's still alive. YOu cut the head off first and that kills it pretty quick.

What bothers me is that they are still gasping for air after they are cut off, kind of like a chicken running around without it's head:frown:

shorerider

Yeah but you know that's just reflexes and nerves--they're dead.

I've seen some of the chefs on "Iron Chef" whack them on the head to kill them but I don't think I would try that.

We don't get fresh fish very often and when we do, my hubby is the fish cleaner.