How To Clean And Cook Your Fish

Many contaminants are found at higher levels in the fat of 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 areas shown in the diagram below. These areas include the belly flap, the line along the sides, and the fat along the back and under the skin.

Heat from cooking melts more contaminated fat. This is why it is best to broil, grill or bake the trimmed, skinned fish on a rack so the fat drips away. Dispose of drippings properly. Internal temperature of cooked fish should be 140 degrees.

Keep fish refrigerated until cleaned and refrigerate or freeze before cooking. Wash any utensil that has come in contact with the fish.