08-07-2007, 12:25 PM
I have heard by several people that if you cut the ends off of a cucumber, rub them back on the ends of the same cucumber, it takes away the bitterness. That is a wivestale.
Bleeding a non oily fish, fall around the same category. I bleed Tuna and Barracuda. They still tast the same. I bleed my Yellowtail once in awhile. They still taste like Yellowtail.
If I didn't agree to the taste of fish, I probably would have looked for a different sport.
There is one tried and proven method of reducing the fishy taste and this one is not a wivestale nor heresay.
Soak your fillets in cold "Milk" for a few hours before preparing your meal. I didn't see this recommendation come up yet so I decided to offer it for the rest to benefit from.
As many of you probably know, I am no stranger to freshwater fish nor the fish of UT waters. The only fish that would need help with the flavor at times would probably be the Cats out of the Jordan River. They were a little more fishy tasting at times but then again, I was "Fishing" for dinner and took them at face value.
The fishy or gamey taste that most people refer to is the actual oils that are left on the fish. The blood of a fish stores no oils. The oils and fat on the fish are stored in the skin, the head and in the fins.
Ever notice how we bake Salmon with the skin on?? Then we put lemon and herbs on it to give it a nicer flavor. Try this one day.
Remove the skin from the Salmon fillets before cooking. Wash the fillets with a little lemon before cooking. Bake the Salmon and add a sprig of Tarragon during the last 5 minutes of Baking.
You will notice a big difference in the taste even if you forgot to put the Tarragon. The actual fish oils were neutralized before the fish even went into the oven.
Try it, you'll like it.[cool]
[signature]
Bleeding a non oily fish, fall around the same category. I bleed Tuna and Barracuda. They still tast the same. I bleed my Yellowtail once in awhile. They still taste like Yellowtail.
If I didn't agree to the taste of fish, I probably would have looked for a different sport.
There is one tried and proven method of reducing the fishy taste and this one is not a wivestale nor heresay.
Soak your fillets in cold "Milk" for a few hours before preparing your meal. I didn't see this recommendation come up yet so I decided to offer it for the rest to benefit from.
As many of you probably know, I am no stranger to freshwater fish nor the fish of UT waters. The only fish that would need help with the flavor at times would probably be the Cats out of the Jordan River. They were a little more fishy tasting at times but then again, I was "Fishing" for dinner and took them at face value.
The fishy or gamey taste that most people refer to is the actual oils that are left on the fish. The blood of a fish stores no oils. The oils and fat on the fish are stored in the skin, the head and in the fins.
Ever notice how we bake Salmon with the skin on?? Then we put lemon and herbs on it to give it a nicer flavor. Try this one day.
Remove the skin from the Salmon fillets before cooking. Wash the fillets with a little lemon before cooking. Bake the Salmon and add a sprig of Tarragon during the last 5 minutes of Baking.
You will notice a big difference in the taste even if you forgot to put the Tarragon. The actual fish oils were neutralized before the fish even went into the oven.
Try it, you'll like it.[cool]
[signature]