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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
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