|
Forums36
Topics41,000
Posts558,370
Members18,522
| |
Most Online3,612
Jan 10th, 2023
|
|
|
|
Joined: Oct 2014
Posts: 6,080 Likes: 1
|
Joined: Oct 2014
Posts: 6,080 Likes: 1 |
...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.
Last edited by Bill D.; 06/15/19 09:01 PM. Reason: clarification
![[Linked Image]](http://forums.pondboss.com/ubbthreads.php?ubb=download&Number=11852&filename=I_subscribe_zps2qlyoyn2.gif) Be Brave Enough to Suck at Something New!
|
|
|
|
|
Joined: Jun 2019
Posts: 7
|
|
Joined: Jun 2019
Posts: 7 |
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.
|
|
|
|
|
Joined: May 2014
Posts: 3,864 Likes: 298
|
|
Joined: May 2014
Posts: 3,864 Likes: 298 |
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!
Last edited by anthropic; 06/16/19 05:33 PM.
7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160
|
|
|
|
|
Joined: Aug 2014
Posts: 3,955 Likes: 185
|
|
Joined: Aug 2014
Posts: 3,955 Likes: 185 |
Aren’t the fish filets freezing in the rock salt ice mix, below freezing when you make ice cream.
Last edited by Pat Williamson; 06/16/19 06:47 PM.
|
|
|
|
|
Joined: May 2014
Posts: 3,864 Likes: 298
|
|
Joined: May 2014
Posts: 3,864 Likes: 298 |
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.
Last edited by anthropic; 06/16/19 07:21 PM.
7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160
|
|
|
|
|
Joined: Oct 2018
Posts: 1,141 Likes: 277
|
|
Joined: Oct 2018
Posts: 1,141 Likes: 277 |
if fried they won t become chewy?
I fried LMB fillets for supper yesterday. Not chewy at all. Tender and flaky.
|
|
|
|
|
Joined: May 2011
Posts: 388 Likes: 5
|
|
Joined: May 2011
Posts: 388 Likes: 5 |
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?
"If you aim at nothing you'll hit it every time"
Zig Ziglar
|
|
|
Moderated by Bill Cody, Bruce Condello, catmandoo, Chris Steelman, Dave Davidson1, esshup, ewest, FireIsHot, Omaha, Sunil, teehjaeh57 |
|
