08-07-2007, 02:42 PM
[black][size 3]There are many who believe that "if you eat it, bleed it". This applies to everything, fish, fowl, beef, pork, etc.[/size][/black]
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[size 3]This is a common practice that goes back centuries.[/size]
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[size 3]But there are other specific things to do to improve the taste of "meat". One that I learned during a trip to Lake Powell. We were cleaning some stripers, and the fellow I was with, told me to remove the dark flesh between the skin and the fillet. I was somewhat skeptical, so I tried the fillets both ways, and found that that little trick did improve the flavor.[/size]
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[size 3]Why would you remove the blood only from "oily" ocean fish. It's a blood drain, not a oil change.[/size]
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[size 3]This is a common practice that goes back centuries.[/size]
[size 3][/size]
[size 3]But there are other specific things to do to improve the taste of "meat". One that I learned during a trip to Lake Powell. We were cleaning some stripers, and the fellow I was with, told me to remove the dark flesh between the skin and the fillet. I was somewhat skeptical, so I tried the fillets both ways, and found that that little trick did improve the flavor.[/size]
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[size 3]Why would you remove the blood only from "oily" ocean fish. It's a blood drain, not a oil change.[/size]
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