Fishing: Taste is in the caring

To get the best eating from fish you catch this summer, it is imperative that you look after it from the moment you bring it on board.

Take care not to drop the fish or let it hit the side of the boat, and you must kill it straight away. This is called "ikeing", which is the Japanese term for killing. It is done by driving a knife from just behind and above the eye into the brain. You will know when you have hit the spot as the fish will curl around then straighten out.

Now it will not thrash about or bruise itself or the other fish you have caught.

Your fish should now be placed - not dropped - in an ice slurry so the flesh is chilled and sets. Fish that are bruised and left in the heat (even if covered) will deteriorate very quickly, losing condition, flavour and shelf-life in the fridge.

Commercially-caught fish may be days old from the time they are caught to when they are sold in the shops, yet they still look and taste fresh.

This is because commercial fishers kill the fish and put them in an ice slurry for an hour or two before they are packed on ice in the hold.

Saltwater ice makes the best slurry. Simply empty a bag in a fish bin and add a little saltwater to it. Freshwater ice will melt too quickly to be effective, but if you freeze large plastic bottles of water they will last a good half-day if kept covered and out of the sun.

Try putting your fish on ice and I guarantee that you will taste the difference.