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To reduce the risk

o oodborne ill-

ness, people who

sh need to handle,

process, and prepare

their catch properly, being

careul to prevent contamina-

tion rom the stream to the

table. This publication contains

guidelines and helpul hints to

help you make sure that the

ood youre providing is sae.

Proper Careand Handlingo Fish romStream to Table

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Bring These Items When You Fish

A sharp llet knie

A whetstone or steel or sharpeningClean cloths or paper towels

Sealable storage bags

Disposable plastic gloves

A cooler ull o ice or snow

Clean drinking water

A bucket, basket, stringer, or live box to keep sh alive

Beore the Catch

Fish in safe waters. Contact your local health department, the

Pennsylvania Fish and Boat Commission, or visit this Web site

to determine the saety o shing waters:www.fsh.state.pa.us.

To reduce the risk of exposure to disease, wear disposable

plastic gloves while handling sh.

Check sh you catch for signs of disease or parasites. Healthy

sh have bright, clear eyes, and red gills. Diseased sh mayhave sunken eyes, discolored skin, loose scales, and white,

bloody, or slimy gills.

Decide what you will do with a sh immediately after catching

it. Releasing sh immediately instead o waiting until the end

o the day will improve their chances or survival.

Clean sh promptly because digestive enzymes will spoil the

sh rapidly and o-favors may develop.

Ater the Catch

Using a clean llet knife, bleed the sh by cutting the throat,then remove the gills and entrails.

Use clean water, premoistened wipes, or alcohol swabs to

clean your knie requently or between cuts to keep rom

dragging bacteria into the fesh.

Wipe the sh surface clean with cloth or paper towels, keep the

sh moist, but not wet, by wrapping it in clear plastic wrap, putthe sh in a sealable storage bag, and place it on ice or snow.

If making llets, rinse the sh in cold, clean water to remove

blood, bacteria, and digestive enzymes.

Pesticides or other substances may concentrate in fatty parts

o the sh, so remove skin and at deposits when cleaning sh. To prevent bacterial growth, quickly cool sh to 3540F.

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Transporting and Processing Fish

During processing, frequently clean your knife between cuts

to avoid contaminating the sh. Wash your knife, hands, andcutting boards oten with warm, soapy water.

Live sh can be kept on stringers or in live wells as long as

they have enough water and mobility to breathe.

Keep sh esh out of sunlight. Cover the cooler with a blanket.

Remove scales by scraping the sh gently from tail to headwith the dull edge o a knie or spoon.

Remove the head by cutting above the collarbone. Break the

backbone over the edge o a cutting board or table.

Remove the dorsal, or large back n, by cutting the esh

along each side and pulling the n out. Do not trim ns with

shears or a knie since bones will be let at the base o the n.

Kitchen Processing

Store any unfrozen sh in a covered container in the refrigera-

tor and use within two days. Keep raw sh separated to prevent cross-contamination in the

rerigerator.

Marinate all sh in the refrigerator.

Thaw all frozen sh in the refrigerator or under cold, running

water, or microwave and use immediately.

Cook all sh until it is aky and reaches 145F to reduce the

risk of foodborne illness. Use a calibrated meat thermometer

to ensure proper cooking.

Do not can sh unless you have a calibrated or recently tested

pressure canner. Proper pressure and time are critical to

ensure sae canned sh. Glasslike crystals of magnesium ammonium phosphate

sometimes form in canned salmon. While there is no way to

prevent crystals rom orming, they usually dissolve during

heating and are sae to eat.

Fat sh include mullet, mackerel, trout, tuna, and salmon. Dip

fat sh for 20 seconds in ascorbic acid (2 Tbsp to 1 qt water)

to control rancidity and favor change.

Lean sh include ounder, cod, whiting, reddish, croaker,

snapper, grouper, sheepshead, and most reshwater sh. Dip

lean sh for 20 seconds in brine ( cup salt to 1 qt cold water)

to rm sh and decrease drip loss on thawing.

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Freezing and Smoking Tips

Use only fresh sh for freezing.

Cut and package sh into meal-size portions.

Use heavily waxed paper, freezer wrap, heavy-duty alumi-

num foil, or plastic freezer storage bags for sh storage.

Wrap sh tightly. Remove all air from the bag before sealing.

Fish can be placed in a shallow metal plan, covered with

water, frozen, and rewrapped in foil, paper, or plastic.

Label packages with contents and dates.

Space packages in freezer to allow proper air circulation for

cooling and freezing.

Once packages are solidly frozen (within 24 hours), you can

restack them within the freezer. Properly wrapped sh will store in the freezer for 6 months if

they are lean sh, and 23 months if they are fat sh.

To avoid quality deterioration, do not refreeze thawed products.

For smoking, salt the sh (1 cup salt to 7 cups water) for 1

hour. Smoke the sh until it reaches and holds and internaltemperature of 160F for at least 30 minutes during the

smoking cycle.

Smoked sh can be stored in the refrigerator. Use within a

week. Freeze any unused smoked sh (see above).

For more information about food safety, contact Penn States

Department of Food Science at 814-865-5444.

Prepared by Catherine Cutter, associate proessor o

ood science.

Penn State College o Agricultural Sciences research and exten-

sion programs are unded in part by Pennsylvania counties, the

Commonwealth o Pennsylvania, and the U.S. Department o

Agriculture.

Visit Penn State Extension on the web: extension.psu.edu

This publication is available rom the Publications Distribution Center, The

Pennsylvania State University, 112 Agricultural Administration Building,

University Park, PA 16802. For information telephone 814-865-6713.

This publication is available in alternative media on request.

Penn State is committed to armative action, equal opportunity, and the

diversity o its workorce.

Produced by Ag Communications and Marketing

CODE # UK068 Rev3.5M04/11mpc5087