GETTING THE BEST FRESH FISH FLESH — Tips from the pro on making
the most of your catch
By Erwin Bursik
SINCE time immemorial human-kind has relied very heavily on fish flesh as a source of protein. Fish — whether from rivers or the ocean — was arguably the most accessible form of protein to the world’s population. The worldwide tonnage of fish harvested is immense, indicating that it still forms a large part of both human and animal protein intake.
To us recreational anglers the sport side of catching fish is paramount, and yet when the fish ends up in the creel or cold box it takes on a completely new aspect as it becomes an important food source. This raw material will later be turned into prime quality food that is relished for its taste and nutritional value. In short it’s an extremely important health food.
Whilst a great deal has been written about how good it is for you to eat fish and the amount of protein, amino acids and vitamins it contains, there’s very little out there telling us how to ensure that recreational fish is preserved to make certain that the valuable flesh retains both its nutritional value as well as its often delicate taste.
A number of articles have appeared in SKI-BOAT over the years about the handling and treatment of recreational fish, yet even today we often see photographs of magnificent fish lying on hot beach sand or lying in a fish hatch awash with blood and slime for many hours at sea. This poor treatment along with the bruising caused by the craft’s pounding on the long return run home reduces the standard of the flesh of the fish caught to less than 50% of prime condition.
Daryl and Brett Bartho are not only avid sport anglers, but also owners of a fresh fish shop and supply business in Durban North. They are renowned for their extremely fresh and well-presented fish and agreed to show SKI-BOAT readers how to best look after their catch at sea and the best way to process that catch to obtain top quality — and quantity — fish pieces for preparing at home.
READ THE FULL STORY IN THE MAY/JUNE 2018 ISSUE OF SKI-BOAT.