How to handle fish

How to handle fish

Leaning how to capture fish is difficult but to handle them is even more complicated. Fish can be delicate, strong, with prickle or slippery skin with different sizes. If you are having trouble with handling fish, then you come to the right place. This post is to tell you how to handle all kinds of fish with grace.

To enhance the chance for survival of fish, you should take these following things into consideration:

  • Use barbless hooks: quickly removing the hook from a fish and reduce the risk of injury for anglers.
  • Play fish quickly: landing fish quickly so that they don’t get exhausted.
  • Keep the fish in the water: don’t let the fish stay out of water too long
  • Removing the hook gently: keep the fish upside down.
  • Don’t touch the gills: Fish gill filaments are extremely sensitive and vulnerable.
  • Cut the line: if you can’t remove the hook, then cut the line to increase the survival of deeply hooked fish.
  • Use a landing net: reducing the amount of time needed to land a fish.
  • Wet your hands: whatever is exposed to the fish should be moisten to some extent.

Additionally, how keep the taste of the fish as fresh as expected is also essential. To not disappointing the taste, storing and processing properly must be done in the right way. If you have no clues about handling fish at this stage, don’t fuss about because you are about to learn useful tips and tricks on how to handle fish properly.

But before that, you should know what spoils the fish taste:

  • Hooked and struggling fish consumes its energy and somehow this affects its muscle and leads to diminishing quality of the fish taste. Internal and external bloody injury of the fish can also ruin the taste.
  • Unfriendly enzymes and bacteria start to proliferate right after the fish death and changes its taste.
  • Oxygen can also affect the quality of fish. Proper oxygen treatment for fish is, then, vitally important.

Now you understand how the fish taste can be influence by objective and subjective factors. Here are tips that help relegate these influences:

  • Land your fish quickly.
  • Bleed the fish to maintain quality after it dies.
  • Avoid injuring the fish as you land your catch and keep its internal organs intact.
  • Place fish in ice bucket or in a cooler and cover with more ice to cool the fish as soon as possible. For small fish, cool environment must be available immediately. You may also try to this is to pack fish in ice or ice water.
  • Gutting operation should be done in clean area. Prevent fish contact with oily or dirty area of a boat or dock to minimize the risk of contaminating the fish.
The moment you taste the fish is the most important, so learn how to handle fish after the catch shouldn’t be underestimated. Use the tips and tricks above wisely and you will be never disappointed by the “fishy” smell or bad taste. Healthy and fresh fish which is cleaned and processed properly is good for our well-being. On the other hand, badly-processed fish may cause health risks and affect our appetite as well. Be well aware of maintaining and promoting the level of freshness and quality of fish!

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