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#507476 - 06/15/19 09:35 PM Re: LMB fillets recipe [Re: Lovnlivin]
Bill D. Offline


Registered: 10/19/14
Posts: 6054
Loc: Boone County Illinois
Originally Posted By: Lovnlivin
...after filleting I would rinse and then let them soak in salt water for 10-15 minutes. Not sure why but for one it kept them from getting stiff. ...


If time permits, we have always soaked our fish in a salt water brine over night. It helps remove any remaining blood, slime, etc. in the fillets. Typically, we change the brine at least once. The first soak usually turns a little pink in a few hours. The fillets do get stiff by morning.


Edited by Bill D. (06/15/19 10:01 PM)
Edit Reason: clarification
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#507484 - 06/15/19 11:41 PM Re: LMB fillets recipe [Re: ItalyBASS]
DarrellSimpson Offline


Registered: 06/06/19
Posts: 7
Loc: Texas
If you filet them be sure and remove the blood stripe with a v shaped cut . With the blood stripe removed the muddy flavor will be gone.

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#507524 - 06/16/19 06:32 PM Re: LMB fillets recipe [Re: Lovnlivin]
anthropic Offline


Registered: 05/03/14
Posts: 1957
Loc: East Texas, USA
Thanks, Keith!

A suggestion for keeping fish fresh without freezing: Use paper towels to dry them as much as possible, then place in sealed plastic. Put in bowl with ice, sprinkle ice with road salt, and place in fridge. Periodically add ice and salt as needed.

Superchills fish without damage caused by freezing. I've kept fish for over a week this way and tasted fresh caught. But make sure they are dry!


Edited by anthropic (06/16/19 06:33 PM)
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8ac E Tx, full 3/16. CNBG, RES, FHM 10/15; TP 5/16; FLMB 6/16. 100 12" NLMB & 1k GSH 10/17. 150# TP & 70 HSB 5/18. 1k PK 11/18. 100# TP 4/19, 200# RBT 12/19





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#507527 - 06/16/19 07:46 PM Re: LMB fillets recipe [Re: anthropic]
Pat Williamson Offline


Registered: 08/08/14
Posts: 2864
Loc: Oakwood,Texas
Arenít the fish filets freezing in the rock salt ice mix, below freezing when you make ice cream.


Edited by Pat Williamson (06/16/19 07:47 PM)

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#507528 - 06/16/19 08:10 PM Re: LMB fillets recipe [Re: Pat Williamson]
anthropic Offline


Registered: 05/03/14
Posts: 1957
Loc: East Texas, USA
Maybe because I packed several fillets in each baggie, they did not freeze. Kept right at 32-33F. But you're right, if I had just one thin fillet per baggie, might have been a different story.


Edited by anthropic (06/16/19 08:21 PM)
_________________________
8ac E Tx, full 3/16. CNBG, RES, FHM 10/15; TP 5/16; FLMB 6/16. 100 12" NLMB & 1k GSH 10/17. 150# TP & 70 HSB 5/18. 1k PK 11/18. 100# TP 4/19, 200# RBT 12/19





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#507584 - 06/17/19 10:14 AM Re: LMB fillets recipe [Re: ItalyBASS]
Augie Offline


Registered: 10/29/18
Posts: 231
Loc: Boone County Missouri
Originally Posted By: ItalyBASS
if fried they won t become chewy?


I fried LMB fillets for supper yesterday. Not chewy at all. Tender and flaky.

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#507588 - 06/17/19 10:58 AM Re: LMB fillets recipe [Re: Augie]
R&R Offline


Registered: 05/20/11
Posts: 362
Loc: Wash. County , IN. 10ac. pond
Seems over the years I've heard several people say when deep frying. "As soon as it floats up, Its done" Is there any truth to that?
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