Nothing beats the flavor of fresh fish. But to ensure the fish you catch are at their flavorful best, take some time to plan for their proper care.

Fish is a very perishable food. If you bring fish home from a fishing trip, keep your catch alive as long as possible. A good stringer, fish basket or boat live well is fine for short periods, especially when the water is cool. But the best way to keep fish fresh is to put them directly on ice.

Most fish caught in Ohio waters are safe to eat. But occasionally fish consumption advisories are issued for certain species of fish at specific water areas, by the Ohio Department of Health. To minimize exposure to contaminants: eat only skinned and boned fish, removing as much fat as possible; roast, grill, broil or bake fish; do not eat or reuse juices or fat cooked out of the fish. For updated fish advisory information, call the Department of Health at (614) 644-6447.

When you are ready to fillet the fish, first examine it for freshness. Gills should be red or bright pink and moist, not white or dull pink and slimy. Fish odor should not be excessive; the eyes should appear fresh and clear.

Get the Right Knife

A good fillet knife has a long, thin, flexible blade. Most sporting goods and department stores sell fillet knives. Buy a good quality knife and keep it sharp.

Have a smooth, flat board to for a cutting surface. A canoe paddle makes a good cutting board if you are filleting for a shore lunch.

How to Fillet

Understanding the bone structure of a fish will help you fillet.

Make sure the fish is dead to avoid injuring yourself. Make the first cut behind the gill cover. Cut only until the knife touches the backbone. Do not cut through it.

Knife inserted behind gill cover

Turn the fish end-for-end and run the knife along the backbone and dorsal fin. Cut deep enough to bounce the knife along the top of the rib cage.

Knife into fish along the rib cage

When the knife blade no longer contacts the rib cage, push the knife through the width of the fish. The blade will exit on the bottom near the vent. Continue cutting along the bone until the fillet is cut off at the tail.

Cutting meat from rib cage

A second method is to cut through the rib cage and remove the ribs along with the fillet. An additional step is then required to cut the ribs away from the meat.

Remove the skin from the fillet by inserting the knife at the tail and cutting the meat from the skin. Hold the fillet in position by pressing down on the skin, with your thumb.

Removing skin

Repeat the same steps on the other side. Keep the fish cool, even during the filleting process.

Additional Preparations

Contaminants are found at higher levels in the fat of some fish. You can reduce the amount of these contaminants in a fish meal by properly trimming, skinning, and cooking your catch. Remove the skin and trim all the fat from the belly flap, the line along the sides of the fish, along the back, and under the skin. Cut away a V-shaped wedge to remove the dark fatty tissue along the entire length of the fillet. Cooking does not destroy contaminants in fish, but heat from cooking melts some of the fat in fish allowing some of it to drip away. Broil, grill, or bake the skinned fish on a rack so the fat drips away. Do not use the drippings to prepare sauces.

How to Store Your Catch

Fish will taste best cooked soon after they are caught. Fish can be stored in a refrigerator for up to two days, but if you cannot cook them within that time they should be frozen.