The primary reason to remove gills from fish before cooking or storing is to prevent a bitter flavor and reduce spoilage.
Here's a more detailed explanation:
Preventing Bitter Flavor
- Taste Impact: Gills can impart a distinctly bitter taste to the fish flesh during cooking. Removing them eliminates this potential flavor contamination.
Reducing Spoilage
- Bacterial Growth: Gills are rich in blood and provide a favorable environment for bacterial growth. Leaving them intact accelerates the spoilage process, reducing the shelf life and overall freshness of the fish. By removing the gills, you significantly slow down this process.
Practical Removal Tips
- Methods: Gills can be removed using kitchen shears, a sharp knife, or even by hand (especially in smaller fish).
- Technique: Cut or tear the gills where they attach to the head, at either end of their arc. Ensure complete removal for the best results.
