Need advice on how to preserve fish - Kayak Fishing Adventures on Big Water’s Edge

Kayak_Bernie · 08-19-2015, 02:52 PM

How you preserve your fish has a lot to do with how you intend on eating your fish. If you are going to eat raw in a sushi or sashimi I recommend cooling the meat down ASAP, and bleeding the fish ASAP. For ceviche i recommend the same but as you are chemically cooking the fish, its not AS important as sushi or raw applications like poke.

If you are going to grill/ bake/ or heat the fish to cook I recommend vacuum sealing and freezing if you aren't going to eat it in the 2-3 days following your catch. I have had 8 month old tuna steaks that had been vacuum sealed, that one thawed and seared were as good as tuna steaks I've had the day after I caught it.

Good Luck and Tight Lines!!

08-19-2015, 02:52 PM	#8
Kayak_Bernie Live Watersports ProStaff Join Date: Aug 2013 Location: Rolando Village Posts: 224	How you preserve your fish has a lot to do with how you intend on eating your fish. If you are going to eat raw in a sushi or sashimi I recommend cooling the meat down ASAP, and bleeding the fish ASAP. For ceviche i recommend the same but as you are chemically cooking the fish, its not AS important as sushi or raw applications like poke. If you are going to grill/ bake/ or heat the fish to cook I recommend vacuum sealing and freezing if you aren't going to eat it in the 2-3 days following your catch. I have had 8 month old tuna steaks that had been vacuum sealed, that one thawed and seared were as good as tuna steaks I've had the day after I caught it. Good Luck and Tight Lines!! __________________ Heroes on the Water SoCal Chapter Safety Director