Once caught, fish can spoil very rapidly. This is caused by enzymes, bacteria and oxidation, the process accelerates rapidly when fish are left in the sun, in the bilge of a boat, or anywhere it can dry out or heat up. Enzymes in the gut flesh continue to work, breaking down the gut lining and flesh. This destroys the texture of the flesh and causes the flavour to be spoiled. The spoilage process can be slowed and quality fish presented in terms of appearance, flesh texture, taste and odour, if the following procedure is followed.
Stainless Steel Spike Deluxe T Shape moulded handle Heavy duty construction
If you order an item online and it is not of acceptable quality or does not match the description, you can return it to us by taking the item to your nearest Anaconda store. If you are unable to get to a store, please call customer care on 1300 558 990.
eGift Cards are non-refundable or redeemable for cash.