Scaling

• A fishing enthusiast will tell you to use vinegar to make the task of scaling a fish easier. Since the smell of vinegar is strong and scales have a propensity to fly everywhere when scaling, scale your catch outside where you have ample ventilation and can make a mess. Begin by rubbing the entire fish with vinegar for a full five minutes. Immediately begin to scale your fish using a fish scaler or a simple butter knife. Hold the fish tightly and scrap the scales off, tail to head with the knife. The scales come off much more easily with the vinegar application.
  
  

Fishy Smell

• Whether you've spent all day successfully fishing, handling fish or cleaning fish, your hands will smell like fish, which is not the most attractive or pleasant scent and can be hard to get off. To rid your hands of that fishy scent, apply vinegar to your hands. Spend two or three minutes rubbing apple cider vinegar or white vinegar into the skin of your hands. Rinse with warm water and breathe in deep --- no lingering fishy odor. After preparing and cooking your fish, wipe down any knives, counter tops or cutting boards with vinegar to eliminate the fish stench. The vinegar scent dissipates in approximately 24 hours.
  
  

Canned Fish

• Canned fish, such as salmon and sardines, is conveniently sold in grocery stores, doesn't require the effort of catching and cleaning on your own catch and costs less than frozen or fresh fish fillets from the meat department. But more often than not, it doesn't always taste as good as fish straight from the water. To give canned fish a little zing and freshness, season it a little cooking sherry and about 2 tbsp. of vinegar.
  
  

Fresh Fish

• Not only are fish delicious to eat, they're a great source of lean proteins, vitamins and minerals. If you're tired of dressing your fish with lemon, try cooking them with vinegar instead. Soak your fish in vinegar and water for about an hour before you plan to prepare your meal. This adds a sweetness to the fish and makes it more tender. The vinegar also helps the fish hold its shape better when cooking so it doesn't crumble. If you're boiling or poaching your fish, add 1 tbsp. of vinegar to the water. This helps to keep the fish meat from falling apart.