|Description:||This was a fresh fish display inside a marketplace setting. Depicted here were rows of Pollack, Pollachius virens, which had been caught, and quickly frozen in order to preserve their freshness.|
If fishing for your own catch, or purchasing whole fresh fish, it’s always a good idea to remove the skin, fat, and internal organs, where harmful pollutants are most likely to accumulate, before you cook the fish.
As an added precaution:
- Remove and throw away the head, guts, kidneys, and the liver.
- Fillet fish and cut away the fat and skin before you cook it.
- Clean and dress fish as soon as possible.
Remember that with any fresh meat, always follow proper food handling and storage techniques. To prevent the growth of bacteria or viruses, keep freshly caught fish on ice and out of direct sunlight.