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The taste of fresh fish as stated in a supermarket is nothing when compared to a truly fresh fish. Remember, a so called fresh fish from a shop may be days old, had stressful end on-board a boat, taken a few hours to get gutted, put on ice for the long trip home, maybe defrosted slightly at market, transported for another potential few days, then kept cool not frozen for days in the shop.

The only true fresh fish is to catch, cook and eat, all within minutes of each other. A barbecue on the beach just cannot be beaten.

If however there will be a delay between catching and cooking, there are a few tips to follow to ensure as far as possible that your fish remain fresh:

a) Kill the fish as soon as possible, to reduce its stress and to ensure it can be dealt with as soon as possible.

b) Many fish will need to be gutted or bled immediately such as flat fish. Other fish can be left if being eaten soon, as being un-gutted can help retain their shape and aid filleting such as in small round bodied fish. If in doubt however, gut them immediately.

c) Most importantly, if possible cover the fish with ice. This is often impractical if for example fishing from the shore rather than a boat, but to keep the fish moist and in the shade is essential. A cool bag with an ice block will not add too much to your tackle box, and is well worth the extra weight.

d) Time is crucial, every second wasted is flavour lost, therefore rather than wait to prepare the fish, do it whilst fishing easier if bait fishing than using lures. The cooking or freezing can then be started without delay.

e) Catching fish is addictive, but stop when you have enough for a meal, and get the fish cooked, or in the freezer quickly. Don't spoil good fish by staying too long and ruining your catch.

f) If freezing your catch, it will only keep for around six months, so writing on the wrapping is essential.

g) When defrosting your catch, if it has been frozen quickly from being caught, you can ensure that it retains its fresh taste by leaving to defrost in milk.

In order to identify if your fish is still fresh there are some points to look for. Firstly and most telling is the smell. Fresh fish do not smell very strong, a fishy smell only occurs once the fish is no longer fresh. Secondly, the eyes of the fish should be clear and full, if not fresh, the eyes of the fish will start to loose fluid and become flat.

If nothing else, remember to keep your fish fresh by: keeping it moist, keeping it cold, and doing it quickly.

Learn more about this author, Chris Tattersall.
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