When it comes to fishing, there are three Cs you need to know about: catching, cleaning and cooking.
While the hours spent at the sea reeling in the perfect variety of fish may appear to be the most crucial part, in order to be able to fully enjoy the catch, it’s also important to know how to clean and cook your fish. Marlins or swordfish, the process is pretty much the same for these Mexican species, and it’s quite simple.
Cleaning
Once caught, it is advisable to start with the cleaning process of the fish within an hour or two to prevent it from getting spoiled. Keep it on ice until you’re ready to go home and cook it, or store the clean and prepared cuts into plastic bags or aluminum foil at a cool temperature to be frozen for later use.
Use plastic gloves to prevent your hands form getting covered in scales, holding the fish firmly as you scrape those using a butter knife. Next, insert your fingers through the gill opening. You will need to use a sharp pocket knife for this part to make a slit into the back end of the fish (near the tail).
After making the cut, pull out the innards and discard those by either throwing them back in the sea for the other fish to feed on, or placing them in a separate plastic bag for disposal later. Rinse the inside cavity of the fish before proceeding to removing the head (and fins and tail, if you prefer).
Fish are a rich source of fat. However, not all fat found in the fish is beneficial as fat is also the site where contaminants tend to accumulate. Therefore, it is advisable to remove as much fat and skin off as you can as you clean your catch. Don’t worry; it will still taste great when cooked.
Cooking
Once you’re through with the cleaning process it’s time for the best part: eating the fish you caught! But to get the fish to be fit for consumption, you must cook it to perfection. Luckily, when it comes to cooking fish, the possibilities are endless.
There are so many different ways you can have your fish: pan-fried, barbequed, grilled, baked, you name it! Most fish don’t require a lot of cooking time, so you don’t have to worry about waiting until midnight to get your meal ready.
Let it sit in a spicy marinade for a few hours before you put it on the grill, or toss it in the pan with some lemon and herbs to give it that zesty flavor you get at seafood restaurants. Marlins caught in Los Cabos are particularly used for preparing steaks and are enjoyed by all. Pair it up with some tartar sauce and fresh salad and you’ve got the perfect fish dinner right there!
Tempted to go on your own fishing expedition? Get in touch with our crew at Tag Cabo Sportfishing to get to the best deep sea fishing spots in Mexico, in our top-notch fishing fleets.