Are you ruining the flavor of your fish without realizing it? The way fish is handled after it’s caught has a bigger impact on its taste and texture than most people think. Poor handling can lead to mushy fillets, unpleasant odors, and a shortened shelf life, even before the fish reaches your kitchen. On the other hand, proper techniques can enhance its natural flavors, creating a fresher, more enjoyable meal.
Renowned chef and fish expert Josh Niland has spent years perfecting the art of fish preparation, proving that the right handling and storage methods can transform the way we experience seafood. In this guide, we’ll explore what makes fish taste fresh, why dry handling matters, and how proper storage techniques can maximize both quality and flavor.
The Importance of Proper Fish Handling
Most people assume that fish tastes “fishy” because it’s old or low-quality. In reality, that unpleasant smell often comes from improper handling. When a fish is caught, its body goes through significant stress. If not handled correctly, lactic acid builds up in the muscle, and ammonia forms as the fish begins to break down. This leads to that strong odor, and most people try to mask it with lemon or vinegar.
To avoid this, it’s crucial that fish are bled properly, chilled immediately, and handled with care. Techniques like brain spiking (ikejime) and ice slurries help lower the temperature quickly, reducing stress and preserving the fish’s natural freshness and texture.
What to Look for in a Fresh Fish
The best way to ensure you’re cooking with high-quality fish is to know what to look for. Here are a few key indicators of a well-handled fish:
- Scales are intact: The outer layer acts as armor, and missing scales can be a sign of rough handling.
- Fins are undamaged: Torn or broken fins indicate the fish was tossed around carelessly.
- Bright, clear eyes: Cloudy or sunken eyes suggest the fish has been sitting too long.
- Firm, resilient flesh: A fresh fish should bounce back when pressed lightly.
Another key detail to watch for is heavily oxygenated fillets, which appear redder than they should. This happens when a fish isn’t bled properly, leaving blood in the muscle instead of allowing it to drain out. This not only impacts the fish’s appearance but can also affect its flavor and texture.
Why Dry Handling Matters
When it comes to storing fish, ice seems like the obvious choice. Yet the truth is that while ice is crucial immediately after capture, prolonged exposure to moisture can actually accelerate spoilage. Excess water encourages bacterial growth and deteriorates the fish’s texture, leading to a shorter shelf life.
Instead of submerging fish in ice water, a better approach is dry handling or storing fish on trays in a temperature-controlled environment. Advanced refrigeration methods keep fish just above freezing without direct contact with ice, preventing dehydration while preserving its natural structure and flavor.
The Myth of “Fresh is Best”
It’s easy to assume that the best fish is the one caught just hours ago, but that’s not always the case. While freshness matters, properly aged fish can actually deliver better flavor and texture. Aging allows natural enzymes to break down the muscle, enhancing the taste and creating a richer, more complex profile.
Some high-end restaurants, for example, serve raw tuna that has been aged for up to three weeks under carefully controlled conditions. Without the need for brining or artificial treatments, the fish develops a deep, natural sweetness that wouldn’t be present in a freshly caught fillet.
Utilizing the Whole Fish
Another essential concept in sustainable seafood practices is whole fish utilization, where every part of the fish is used, not just the fillets. For generations, coastal communities and traditional kitchens have relied on a nose-to-tail approach to seafood, ensuring that nothing goes to waste. The same approach can be applied to fish:
- Fish heads can be simmered into broths and sauces.
- Livers and roe add richness to dishes and can be turned into pâté.
- Bones and frames create flavorful stocks.
Beyond sustainability, using the whole fish introduces a new world of bold flavors and textures. Expanding the way we think about seafood not only reduces waste but also leads to more creative and resourceful cooking.
Take Your Fish Preparation Skills to the Next Level
The bottom line is that understanding how to properly handle, store, and prepare fish can completely transform the way you cook seafood. From preserving freshness to maximizing flavor, these techniques ensure you get the most out of every catch.
Want to take your skills even further? Josh Niland’s Whole Fish Masterclass on Anchored Outdoors dives deep into the art of fish preparation. This in-depth course covers everything from selecting high-quality fish to expert-level butchery and cooking techniques.
Get access to the full class here!
