The preservation of fish caught in hot conditions
Freshly caught fish, if there are no injuries, need to quickly be placed in the volumetric tank from matter, as if it made of metal — the fish will not last long. Place of lowering the cage into the water should be quiet and shaded. It should be lowered to a depth of not less than one meter, as there is more cool water. Do not hold the catch where the beating waves. In this place of fish “is not long enough.” Big fish thrown on cook for the manufacture of which fit any cord or fishing line. It is passed under the gills. The pike with a knife or nail, make a puncture of the lower jaw and also thrown on the outside. Sometimes she continues to hunt for fish, when the cord is long enough. It should be noted that a small pike perch and bream in cages short-lived.
For the ascent of fish in the cage belly up, it should quickly reach in and kill. Fish that fell asleep in the water, no longer suitable for human consumption and can even be dangerous because it may be poisonous. Sacrificed fish by piercing her head, or notching pagebelow vein. Don’t quit beating the fish on the shore surface, as when it hit the ground it can injure and deteriorate prematurely.
Experienced fishermen for better preservation it is recommended to gut a dead fish and completely wipe her freshly picked nettles, alder or sedge. Then cut the gills and produce drying in the shade. In the mucus covering the fish multiply pathogenic microorganisms and bacteria, and drying has a deleterious effect. For storing fish, processed in a similar way, the right thing to dig out a small hole in the wet earth beside a stream or on the shore near the water, preferably in a shaded place. On top of the hole to protect the catch from the flies, placed the branches of trees with leaves, throwing freshly picked grass. Fish in the pit are placed in series, paving the ranks of fresh stinging nettles. It can be stored for more than days at a temperature of 30° C.
When returning from fishing is spent more than three hours before you go be sure to make processing fish in the above manner. Carrying shelled fish wicker basket, as there is good air circulation, and fish carcasses crease. Polyethylene should be avoided because the fish can “choke”. When transporting fish, it is desirable to shift all of the same nettles.
Small fish spoil faster in the heat, so it is best to add some salt. Salting sometimes adversely affect the taste of the fish because of all the salt out of it juice. However, when the process of fishing is delayed for many days, it may be the best option for preserving the catch.
Have a fresh fish:
- there is no unpleasant smell;
- gills scarlet color;
- the eyes retained the bulge and the transparency of the cornea;
- non-separated scales, retains the smoothness and gloss;
- no stickiness;
- the flesh is springy (when pressure is restored);
- belly is not bloated.
If something is wrong, and at least one of the signs is not respected, a fish is not necessary in order to avoid poisoning.