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Re: LMB fillets recipe
Lovnlivin #507476 06/15/19 08:35 PM
Joined: Oct 2014
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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.

Last edited by Bill D.; 06/15/19 09:01 PM. Reason: clarification

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Re: LMB fillets recipe
ItalyBASS #507484 06/15/19 10:41 PM
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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.

Re: LMB fillets recipe
Lovnlivin #507524 06/16/19 05:32 PM
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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.

8ac, 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, 10k TFS 3/20, 100#TP 5/20, 113




Re: LMB fillets recipe
anthropic #507527 06/16/19 06:46 PM
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Arenít 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.
Re: LMB fillets recipe
Pat Williamson #507528 06/16/19 07:10 PM
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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.

8ac, 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, 10k TFS 3/20, 100#TP 5/20, 113




Re: LMB fillets recipe
ItalyBASS #507584 06/17/19 09:14 AM
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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.

Re: LMB fillets recipe
Augie #507588 06/17/19 09:58 AM
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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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