Cooking Your Catch

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To maintain the delicate flavor of a freshly caught freshwater fsh such as walleye, trout, salmon, pike and other smaller panfish proper care must be used in order to prevent spoiling the wonderful taste of these freshwater fish. Odour preservation is also a factor and will add to the delicate aroma of your catch. A few of the most poular ways to properly prepare and keep the high quality of your catch turning it into a delicious meal whether on shore or back at the lodge are:

1) Avoid any blunt contact with the fish to prevent bruising of the flesh and meat. Once ou have filleted your catch wash it as soon as possible to prevent bacteria and slime that may cause spoiling. Bottled water or tap water is recommended. Avoid water from the side of the dock or out on the lake.

2) Try to chill your catch as soon as possible. This can be with either an ice box, cooler or the fridge at your cabin. Use plenty of ice to cover your catch as it will freeze in the delectable taste.

3) Clean your catch as soon as possible. Avoid dragging fish around on stringers at the side of the boat. Live wells are usually the best way to ensure your fish stay in the best condition until you have time to properly gut them and fillet them.

4) Now the best part. Cooking. There are thousands of ways to cook a fish. This is usually a personal preference and we don't find one product or style of cooking over another. They are all great. If you are cooking in aluminum foil then allow a little extra time for the heat to cook through and properly back the fillets. If you are transporting fish home make sure you abide by the regulations set out by the MNR. For home cooking it is best to let the fish defrost and thaw out for 24hrs to maintain its consistency. Don't throw a frozen fillet into the pan as you will risk tearing apart the meat and end up with a pile of mush.

Bon Appetite!


This article was written by the
contributing staff of OFT and its
group of amateur and pro Ontario anglers.

Copyright 2009. Ontario Fish Trips.


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