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Freezing
and Cooking Salmon, Halibut and Clams
Taking
Care of Your Catch
The first
step in preparing fish that you catch is to keep it cold, either in
the water or in a chest with ice. If you are fishing with a guide
and catch salmon or halibut, the guide will place the fish in a fish
well on the boat that will keep the fish at water temperature until
you are finished fishing. The second step in preparation is to
fillet the fish with a suitable and sharp knife. Again, when fishing
with a guide, he or she will do this for you, usually placing the fish
into a plastic bag for transportation.
Now that you
have a plastic bag full of filleted fish, what do you do with it?
The third step in proper preparation is to have your fish cut into convenient
meal sized portions, vacume sealed and frozen for storage. We
recommend using the services of a fish
processor for best results. For a very reasonable fee, the
processor will properly package, freeze and box your fish for transportation
home. Fish processed and boxed by a professional will stay frozen
for up to 36 hours. This is usually more than enough time
to survive a flight home and placed into freezer storage. If you
like, the fish processor
can smoke or can some or all of your fish. You should allow extra
time for these services.
The third
step in proper preparation is to properly thaw frozen fish before cooking.
Thawing the vacume sealed fish is best done in the refrigerator overnight.
However, if you are in a rush, you can place the vacume sealed package
of fish into a sink of cold (not hot) water for about 1 hour to thaw.
After the fish has thawed, try one of the recipes below for the final
preparation step, and that is cooking your meal.
Recipes
for Cooking Salmon, Halibut and Clams
Readers are invited to
share their favorite recipes by emailing them to the webmaster
for inclusion on this page.
