The second article in a three-part series on handling fish and game meat. In this guide, I discuss how to maximise the quality of your harvest – from the field to your plate. This guide also explains how to spot the common signs of meat spoilage. Before I start, I’ll leave you with this quick summary from part 1 in this series on bacterial contamination –
Once an animal has been dispatched, a series of chemical reactions will occur inside the body. These chemical reactions will slowly begin to break down the muscle and fatty tissue in the meat. If your meat is not stored correctly, or if it is allowed to come into contact with additional sources of bacteria, the rate of this breakdown, or decomposition, will drastically increase. Eventually, this will lead to the tell-tale signs of “off” meat, such as rancid odours, odd textures, and poor taste in the muscle and fatty tissue of the animal. That’s why it’s important to plan ahead and handle your meat appropriately to avoid premature food waste. As a general rule, heat and humidity should be avoided at all costs. Exposure to these environmental factors will create the optimal growth conditions for bacteria to thrive. Instead, meat should be chilled down to a temperature between 0oC – 4oC as soon as physically possible. Your meat should also be kept away from any potential sources of contamination, such as moisture, or unclean storage containers and butchering equipment. This will ensure that your meat remains high-quality and will create the best possible tasting experience for yourself and anyone that you choose to share it with.
How to maximise the quality of your harvest
Fish
After landing a fish, it should be measured immediately to ensure that it meets the requirements that have been set out by your state fishing authority. If you intend to keep the fish, it should then be gutted and bled, before being placed inside your esky or refrigerator to preserve the quality of the meat. Removal of the head and gills is also recommended – as these parts of the fish will hold higher concentrations of bacteria. Keep in mind that many Australian states have laws that prevent the length of a fish from being altered in or adjacent to any body of water – unless it is being prepared for immediate consumption. Therefore, removal of these parts is best done at home to avoid facing unnecessary fines or compliance issues.
If you intend to refrigerate your catch at home before cooking, cover the fish – either whole or filleted, with a sheet of baking paper (not cling wrap) and elevate the fish to allow the juices to drain away. The use of a colander, or alternatively – an upside-down bread and butter plate, placed on top of a dinner plate, will assist you in this process. The liquid that accumulates on the dinner plate should then be emptied as necessary. This is an important step, as any meat that is submerged in moisture will deteriorate at a faster rate. The role of the baking paper is to create an odour barrier that stops the seafood smell from leeching into any open dairy products in your refrigerator. It will also prevent your fish from drying out.
If you intend to freeze your fish, it should be done immediately after returning from your fishing trip. This will allow you to preserve the fish while it remains in the freshest possible state.
Freshwater species of fish
Some freshwater species of fish, such as carp and catfish, will have a ‘mud vein’ located under the surface of their skin. Before cooking or freezing, this vein and surrounding meat should be removed from the fillet by making a ‘V-cut’ on either side of the darkened lateral line that runs along the length of the fillet. Catfish may also have a fatty layer on top of the fillet. This should be removed as well. The removal of these components from your fillet will improve the overall taste of the fish, and allow even the fussiest of eaters to enjoy your catch.
Crabs and other crustaceans
As noted above with fish, crabs and other crustaceans that are to be stored in the refrigerator should be covered with a sheet of baking paper and elevated to allow any liquids to drain off.
Prawns
Much like fish, it’s recommended that prawn heads be removed soon after hauling them in. Realistically, very few of us – myself included, will ever follow this advice. So instead, try to ice the prawns down as quickly as you possibly can. Green (uncooked) prawns can be kept on ice for 2 – 3 days and still produce an excellent-tasting meal. If boiling your catch, you can opt to use the salt water from the location where you caught the prawns or mix your own by adding 15 – 30g of sea salt per litre of water. Either option will allow the prawns to retain their natural salty taste.
In most Australian households, it’s fair to say that prawns will rarely – if ever, make it to the freezer. So, how should you store them before consumption? For the best results, throw your cooked prawns into a fresh saltwater ice slurry and allow them to sit for 20 minutes – minimum. This will immediately stop the cooking process and will reduce the risk of ending up with chewy, rubber-like prawns. When mixing the slurry, it’s a good habit to test to saltiness of the water before adding the prawns. If it tastes like the ocean, it’s perfect! Provided the icy temperature is maintained, cooked prawns can be kept in the saltwater slurry for up to 5 days.
Important information: Prawns that are purchased from your local supermarket – either fresh or frozen, should never be used as bait. The same applies to prawns that have been caught in one estuary (or body of water) and transported to another area. Following this advice will prevent the spread of aquatic diseases, such as white spot disease – which is fatal to our local prawns and crustaceans.
Game animals
A downed animal should be located and gutted as quickly as possible, to reduce the internal temperature of the chest cavity. From an ethical standpoint, if you are unsure if an animal has expired, you may consider waiting between 30 minutes to 1 hour for this to occur. This will reduce your risk of ‘bumping’ a wounded animal – which may cause it to run further into the dense Australian scrub. In most cases, the meat will not be compromised during this waiting period. However, it’s good practice to always inspect the condition of any animal before harvesting the meat. This is especially true when hunting in ambient temperatures above 30°C.
If an animal is located after a long period – i.e. the following day, or it demonstrates any sign of obvious bloating from the chest cavity or stomach region, the entire carcass should be discarded. At this stage, it will no longer be fit for human consumption. The best way to avoid this situation entirely is by selecting an appropriate rifle/calibre combination and by taking a well-placed shot. If you are uncertain that a lethal blow has been dealt to the animal, an immediate follow-up shot is also recommended.
Whether butchering the animal in the field or carrying the animal out whole, the hide may be left on to act as a natural barrier against bacteria. Just remember to remove it before freezing! If you decide to go the route of transporting a whole animal, two bags of ice can be placed inside the chest cavity to assist in meat preservation – as this will induce rapid cooling into the area.
Note: The information above will apply to most species of larger game animals, such as deer and water buffalo. However, the statement on waiting for an animal to expire does not apply to smaller game, such as rabbits and hares. These animals rarely survive the initial impact of a bullet or an arrow and are easily captured and euthanised should the initial shot prove to be non-fatal.
Butchering tips
When opening up the chest cavity of an animal, care should be taken to avoid contamination from hair, soil, and other sources of bacteria. If possible, the animal should be dragged away from the edge of a waterway (if applicable) and repositioned in a way that allows the animal to remain stationary throughout the entire butchering process. This will prevent movement of the body, which may lead to serious cuts or other injuries to the hunter while field dressing the animal. If butchering on sloped ground, it’s recommended that you reposition the animal so that its feet face downhill. This will allow the intestines and other internal organs to fall away from the butchering site once they have been removed from the animal.
To make the initial incision, make a small shallow slice in the lower abdomen. This cut needs to be deep enough to fully penetrate the chest cavity, but not deep enough to sever the intestines or other internal organs. Once a hole is established, place two fingers inside the animal with the palm of your hand facing upwards and spread your fingers as if you’re making the “peace” symbol. Place the blade between these two fingers and carefully make small cuts away from your fingers – moving upwards along the abdomen. By cutting outwards from the abdominal area, you will greatly reduce the amount of hair that enters the chest cavity. This will not only benefit you from a bacterial reduction stand point, it will also ensure that your knife does not become dull as quickly through repeated contact with the tough outer fur.
Signs of disease
All game animals should be thoroughly inspected prior to butchering. This will ensure the meat is fit for consumption. Common warning signs include, but are not limited to – Inflamed or discoloured organs – i.e. white spots on the liver, or fluid-filled cysts containing small white eggs (hydatid cysts). Externally – swollen testicles, inflamed joints, or lameness (abnormal stance and a lack of coordination) may also indicate signs of disease (brucellosis). Any animal demonstrating these characteristics is best discarded, unless you have undertaken formal training that allows you to confidently diagnose these symptoms. Under no circumstances should the meat from a diseased animal be fed to people or other animals.
Keeping flies off your meat
One of the most annoying aspects of butchering game meat in the field is the hassle of dealing with flies. Not only are they an additional source of bacteria and enzymes – the source of nourishment that bacteria feed on. They also lay eggs in your meat! While there’s no perfect solution to completely rid yourself of them, there are several household items that you can apply to the surface of your meat to reduce their numbers. The two most commonly used examples of this are black pepper and cayenne pepper. They can either be applied to your meat as a dry rub (you can use one, or both of these together), or they can be combined with natural citrus juice and spritzed onto the surface of your meat until the mixture starts to drip away. Lemon or orange juice are the most popular choices for the citrus additive – as the taste is less likely to harm the flavour of the meat. If these items are not available – a solution of white vinegar and water mixed in a 50:50 ratio can be used to produce a similar effect.
A more drastic option to rid yourself of flies is to utilise a solution of citric acid (60g) and water (1L). As with the spritz options above, this concoction is applied to the surface of the meat and will create a powerful deterrent. While highly effective, it should be noted that this mixture will produce a burning effect on the surface of the meat. This burning effect will create a dark crust that will prevent flies from being able to lay eggs. This crust MUST be trimmed away before freezing or consumption, as the flavour and texture of this crust will not be palatable. The acidic nature of each of the ‘spritz’ options above will also have a secondary benefit in that it will reduce bacterial growth on the surface of your meat.
The final method to reduce the impact of flies is to store your processed meat in game bags after it has been removed from the animal. These bags will act as a physical barrier that will keep flies and other foreign contaminates away from the surface of your meat, thereby minimising the risk of bacterial contamination. For a cheaper alternative to commercially available hunting ‘game bags’ – ham bags (made with muslin cloth) may also be used. These bags are available to purchase year-round from most butcher shops and online retailers. Many larger supermarkets and retail stores will also have these items available during the Christmas holiday period.
Additional note: When carrying your meat out of the field consider lining your pack with a waterproof ‘pack liner’, before placing your meat and game bags inside. This will prevent blood and other liquids from accumulating inside your hunting pack, thereby reducing your time spent cleaning your gear.
Aging venison
For optimal flavour and tenderness, your deer should be hung and bled in a cool dry place to age. As with all meat preservation, the recommended temperature range for this process is between 0oC and 4oC. To achieve the best results, allow the meat to age for a minimum of 2 days and up to a maximum of 14 days. This will allow enough time for the natural enzymes to break down muscle fibres, resulting in a more tender and enjoyable end product. Fat may be left on the carcass during the aging process. However, it should be completely removed before freezing – as it will quickly turn rancid, once frozen. As with all meat products, avoid storing your meat in a bowl or similar container that allows the meat to soak in blood or other liquids. This will encourage bacterial growth.
Selecting and preparing goat meat
While the butchering process for goats will not differ from that of deer, or other species of large game animal. A note should be made with regard to your choice of animal and the preparation of the meat. Male goats – which are affectionately known as “billies”, or “stinkers” to many Australian hunters will have stronger flavoured meat than their female counterparts. This is due to pheromones produced inside their bodies which are used to trigger the female goats into oestrous – or to prime them for breeding. As a result of this stronger flavour, many hunters will opt to take females or younger animals for their table – as opposed to older males. Whether you choose to do the same is up to you. However, there are a number of ways you can improve the overall taste of the meat.
First of all, avoid contact with the groin area and the scent glands that are located near the horns. These areas are ‘hot spots’ for liquids which contain these pheromones and the pungent flavour is easily be transferred from your hands (or your knife) directly onto the surface of the meat. If you’re worried that contact has been made with these areas throughout the butchering process – Stop what you are doing and take a moment to clean your hands and your gear. This will ensure that you meat does not become tainted. Your choice of recipe will also assist you in masking the stronger flavour of the meat. As with the majority of goat meat that is eaten throughout the world, preparing your meal as a curry-based dish will always be the best option. Common examples of this include Indian-inspired korma, vindaloo, or ‘mutton’ curry.
Tenderising rabbit meat
More often than not, the first animal that a new hunter will harvest will be a rabbit. When asked for feedback on the meal they had created with the meat, the response is usually the same – The meat was chewy and it had a strong “gamey” flavour. Thankfully, there’s a simple solution to this problem. A butchered and cleaned rabbit should be soaked in a brine or similar liquid overnight to improve the flavour and tenderise the meat. The mixture that you choose may differ depending on your intended cooking method. For instance, meat that is to be fried will taste better if soaked in a buttermilk mixture (or a milk, vinegar, and lemon juice equivalent). Whereas rabbits that are chosen to be slow-cooked will be better suited to a brine made from water, salt, vinegar, thyme, and other fresh herbs. The salt component of these liquids will allow the meat to absorb and retain moisture, while the acid (acetic in brine, lactic in buttermilk) will break down the proteins and minimise the growth of bacteria. When it’s time to eat your rabbit meat just remember – It will never taste exactly like beef or chicken. It’s not supposed to!
Common signs of meat spoilage
All types of meat will share the same tell-tale signs of deterioration – rancid odours, odd textures, or poor taste in the muscle and fatty tissue. To make life easier for you, I’ve put together some broad guidelines on what to look for in each particular species of animal. Please keep in mind that you should always use your discretion, and not rely solely on the information provided below. As the old saying goes – “If in doubt, throw it out!”
Fish
Fresh fish will have a clean and subtle seafood smell which may vary slightly between each species. Once expired, the smell will turn into a more pungent and unnatural odour. Some species of fish will take on an almost sweet and fruity aroma. While others may produce an ammonia or chlorine-like smell. From a visual standpoint, the eyes and gills in whole fish will be the best way to determine the condition of your catch. The eyes should be clear and firm to touch, not sunken or discoloured. The gills should be red in colour – which is an indication that blood is still present in that part of the body. As time passes, the blood will dissipate from this region leaving the gills dull grey and sunken in appearance. Any fish showing these signs should be discarded immediately. The scales on a whole fish should be fully intact, with firm flesh and a shiny luster. Fillets and cutlets should have moist flesh, firm texture, and a ‘fresh’ appearance to them. There should be no signs of discolouration or dryness. Some species of fish will have a protective coating of slime on their bodies. This should remain clear and not opaque, cloudy, or white.
Prawns
Cooked prawns should have a clean and subtle seafood smell. They will range in colour from light pink to dark orange, or red. Their shells should be firm and have a shiny gloss as if they were freshly caught. However, this warning sign can be ignored if the prawns were soft-shelled when originally captured. Be wary of any prawn that has discolouration, feels dried out, or has an unnatural slimy residue on the surface of the shell. These prawns are best thrown away.
One exception to the rule of discoloration are prawns with darker heads. In some species of prawn, such as Endeavour prawns, this will be their natural appearance. In other species of prawn, a darker head may indicate the prawns had been in a feeding frenzy before being caught. In this case, the darker colour will occur due to the accumulation of silt and sediment from the river bed. While this may look undesirable, it will not cause you any negative health issues. As with all seafood, you should take note of the appearance of your prawns when they are first captured and use this as a reference to determine the condition of your catch as it ages.
Deer
Fresh deer meat will fall on the colour spectrum somewhere between red and brown, often leaning toward a darker shade of red. If the colour of your meat changes into a dark brown, black, or green – throw it away, it will be unfit for human or animal consumption! If you have just returned home after a hunt, only to find that your meat has turned grey. It’s likely to have been soaking in ice water for an extended period. This meat should also be discarded. When handling deer meat, it should feel smooth to the touch. If it develops a layer of slime or a sour putrid smell, it’s another sign the meat has gone off. Don’t worry, this will be noticeably different from the normal “gamey” smell of the meat.
Final thoughts
Poor field handling techniques will create the perfect environment for bacterial growth. Thankfully, with a little care and planning you can greatly reduce the impact that it will have on your meat quality. Stay tuned for part 3 of this series – where I discuss long-term meat storage options. This includes the packaging, freezing, and thawing process.
