some advice please...
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gotants?
- Old Salt
- Posts: 410
- Joined: Mon Oct 09, 2006 11:40 am
- Location: hOLLiewood
Here`s a trick I learned years ago that was used on Oscars..
Rub down fish with salt prior to fileting or viscerating. It`ll remove the slime and consequently, the fishy taste.
Some fish need the skin removed (like snook).
Also, ice your catch down immediately.
And like LOMAX said, if all fails, soak it in milk.
Do like I do, before I eat it, I rub my finger on it and give it a sniff. If it`s real fishy smelling, I won`t eat it....
Rub down fish with salt prior to fileting or viscerating. It`ll remove the slime and consequently, the fishy taste.
Some fish need the skin removed (like snook).
Also, ice your catch down immediately.
And like LOMAX said, if all fails, soak it in milk.
Do like I do, before I eat it, I rub my finger on it and give it a sniff. If it`s real fishy smelling, I won`t eat it....
Fishing is ZEN
Catching is incidental
The sea, my church
Catching is incidental
The sea, my church
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agroce23
- Seasoned Fisher
- Posts: 134
- Joined: Sun Jan 28, 2007 7:16 pm
- Location: Deerfield Beach/Pompano
This is from Linda Larsens "Science of Fish"
Marinating fish adds flavor and moisture to the flesh, but any marinating should be very brief. If fish flesh sits in acidic ingredients for more than 30 minutes, the acid will begin to denature the delicate protein, and you'll have a mushy fish when it's cooked. Even richer flesh of salmon and tuna should only be marinated for about an hour.
Marinades include oil (extra virgin olive oil provides the best flavor) and an acidic ingredient like chopped tomatoes, red wine vinegar, or lemon juice, along with seasonings including salt and pepper. Depending on your tastes, seasonings can range from chopped jalapeno peppers and crushed red pepper flakes to fresh thyme leaves and parsley.
Marinating fish adds flavor and moisture to the flesh, but any marinating should be very brief. If fish flesh sits in acidic ingredients for more than 30 minutes, the acid will begin to denature the delicate protein, and you'll have a mushy fish when it's cooked. Even richer flesh of salmon and tuna should only be marinated for about an hour.
Marinades include oil (extra virgin olive oil provides the best flavor) and an acidic ingredient like chopped tomatoes, red wine vinegar, or lemon juice, along with seasonings including salt and pepper. Depending on your tastes, seasonings can range from chopped jalapeno peppers and crushed red pepper flakes to fresh thyme leaves and parsley.
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agroce23
- Seasoned Fisher
- Posts: 134
- Joined: Sun Jan 28, 2007 7:16 pm
- Location: Deerfield Beach/Pompano
From Dream LGs Cooking wisdom...
How to remove fish smell before cooking
When fish is not fresh, it discharges trimethylamine, which is the source of fish smell. Smelly fish is not only less tasty but also unbearable while cooking.
There are a few effective ways to remove fish smell. Try soaking fish in soy bean paste or milk. Proteins in soybean paste and milk absorb the smell. You can also add ginger or green onion to remove fish smell. Lemon juice, vinegar, wine, and rice wine can neutralize fish fat which contains trimethylamine. When cooking fresh water fish such as a crucian carp, try soaking it in vinegar water. Fish spits out trimethylamine
How to remove fish smell before cooking
When fish is not fresh, it discharges trimethylamine, which is the source of fish smell. Smelly fish is not only less tasty but also unbearable while cooking.
There are a few effective ways to remove fish smell. Try soaking fish in soy bean paste or milk. Proteins in soybean paste and milk absorb the smell. You can also add ginger or green onion to remove fish smell. Lemon juice, vinegar, wine, and rice wine can neutralize fish fat which contains trimethylamine. When cooking fresh water fish such as a crucian carp, try soaking it in vinegar water. Fish spits out trimethylamine
