8 New Fish Cooking and Cleaning Products for Anglers

For the Table

Fish is easy to cook, as long as you keep in mind it’s more delicate than meat or poultry, and requires some special care.

Prepare

Clean fish with a sharp, flexible knife. You don’t need to gut or scale a fish unless you’re cooking it whole or with the skin on. Keep fish as cold as possible, and if you’re storing fillets for a few days, rinse them in salt water to remove any viscera.

Cook

Fish should be cooked to an internal temperature of 63°C or until the flesh is opaque and flakes easily with a fork. A general rule is to cook fish seven to 10 minutes per inch of thickness. For a crispy coating when frying, turn the fish only once. And when barbecuing, make sure the grill or basket is clean and lightly oiled.