How to keep the fish fresh

To preserve the qualities of fish, it is necessary to adhere to certain rules relating to the killing of her and further storage.

Once you catch a fish, it must be immediately put to sleep, ending thus the production of lactic acid by it. After contact with the fish hook is a lot of stress that makes her edgy release lactic acid, significantly reducing its quality.

There are several effective and fastest ways of killing fish. All you need is a good knife. To release the blood, for example, the salmon should stick a knife right under the plate that covers the gills, and then make an oblique incision to the abdomen. As a result, cut the artery, located in the throat, and the blood goes down quickly.

Next, you need as quickly as possible to gut the fish. The best way - to make the incision of the abdomen forward from the anus, and then gently pull out a knife or a hand inside, to prevent the abdominal cavity by the spread of bacteria that cause decay and decomposition.

When the fish is gutted, you need to rinse it in water, and remove from the ridge gore. Using a sharp knife, pierce a hole in the thin membrane and remove the blood out of a sharp knife or your fingernail. Rinse the fish again, and this process is complete evisceration.
Preservation of fresh fish:
To correctly store fish need the abdomen rubbed with salt or wine vinegar to prevent the spread of bacteria. The salt draws out the liquid from the fish, making it dry and a bit tasteless, so it is advisable to use vinegar, which will not allow the loss of palatability of fish.

Dead fish are best kept in a dry state and in the shade. In any case it is impossible to keep the fish in the sun, as the putrefaction bacteria begin their destructive process faster. If you want to freeze the fish, it can be wrapped in grass or a piece of paper, but it is best to use with a dry, clean cloth.

It is important to remember that every big fish should be kept in a place where there is good air circulation (baskets, network), regardless of whether it is wrapped up in the grass, cloth or paper.

It often happens when inexperienced fishermen lowered their catch in a plastic bag, and then put it on the back seat of a car or in the sun, where the fish is baked on the effects of temperature and rapidly loses its quality.
According to the rules properly gutted and stored by fish can stay fresh for at least 24 hours. There are several ways to check the freshness of the fish. It should retain its natural color, should not look dull or bland. Fish should be flexible if a little extra pressure on the scales, concave to fill up again after you release your finger.