Prepping your fish

Look for well conditioned fish that are wider in the middle than across the gills. A good fish, landed quickly, will have tasty orange/pink flesh and good preparation will ensure the eating qualities are maintained. The same rules apply for other types of fish.

1. Iki spike the fish, or use a 'priest' to hit it on the head, and cut a gill to bleed it.
2. After bleeding, put the fish on ice, or in a cold chilly bin.
3. Gut and clean as soon as practical, wiping slime clear with a paper towel.

If you are planning to spend more time at the water's edge, prop the gut cavity open with a stick and hang the fish in a cool, airy place.