Avoid fishy flavors; 

 try superchilling 



Superchilling, or reducing the tempera- 

 ture of fish to just above freezing soon after 

 it is caught, can prevent that "fishy" 

 flavor. Sea Grant advisory agents say that 

 superchilling, outlined below, can enable 

 you to hold your catch for up to seven days 

 without loss of quality. 



Here's how to superchill: 



1. Take along a large insulated picnic 

 box containing an adequate supply of 

 crushed ice. Carry a supply of coarse salt 

 separately. 



2. While fish are still flipping, remove 

 all but four (4) inches of ice from container. 

 The ice left in the box is not to be salted, 

 but keeps fish off the bottom of the con- 

 tainer. 



3. Mix the ice you took out of the box 

 with salt, using one pound of salt per 20 

 pounds of ice. 



4. Arrange the fish in layers in the insu- 

 lated box with the salt-ice mixture applied 

 liberally between each layer. 



Preserving your catch 



( Continued from page 1) 



Seafood recipes, compiled by the N. C. Depart- 

 ment of Natural and Economic Resources Seafood 

 Marketing Division, are available from: Seafoods, 

 Department of Natural and Economic Resources, 

 P. 0. Box 27687, Raleigh, N. C. 27611. 



County home extension agents may be of further 

 help with seafood cookery. A booklet, "Fish and 

 Shellfish For Your Table," is available from Dr. 

 Frank B. Thomas, 129-F Schaub Hall, N. C. State 

 University, Raleigh, N. C. 27607 or from Seafood 

 Laboratory, P. O. Box 51, Morehead City, N. C. 

 28557. 



Dip fish to lock out 

 rank odors and tastes 



It's a real setback when you've got your 

 mouth watering for some good seafood, 

 only to discover that the fish you froze a 

 few months back has a rank smell and 

 taste. 



Sea Grant scientists recommend apply- 

 ing a dip solution to whole, dressed or 

 filleted fish before wrapping in protective 

 plastic and freezing. They say the solution 

 helps keep fish tasting, smelling and look- 

 ing fresh because it slows the interaction 

 of oxygen with fish fats. 



To make the solution, you'll need: 



2 tablespoons unflavored gelatin 



2 tablespoons + 1 teaspoon ascorbic 



acid 



4 fluid ounces lemon juice 

 28 fluid ounces water 



Stir gelatin into eight (8) ounces of cold 

 water. Heat remaining water, lemon juice 

 and ascorbic acid to near boiling. Stir cold 

 gelatin mixture into hot liquid until it is 

 almost clear. Cool the dip solution to about 

 room temperature before use. 



Dip and drain fish. Then wrap in plastic. 

 To wrap, tear off 12 to 18 inches of plastic. 

 Lap plastic over sides, then ends. 



Whole fish, if fairly small, may be ar- 

 ranged "sardine" style. Fillets should be 

 packed with meat side away from folds. 

 If freezing on a small scale, researchers 

 recommend placing packages, folds down- 

 ward, on a metal tray. 



University of North Carolina 

 Sea Grant Program 

 1235 Burlington Laboratories 

 North Carolina State University 

 Raleigh, North Carolina 27607 



Librarian 



State of North Carolina Library 

 109 East Jones Street 

 Raleigh, N. C. 27601 



