10-24-2009, 10:42 PM
Her flesh was a very nice orange color, and it tasted great. Maybe she hadn't been feeding on snails long. I usually associate that orange color with feeding on scuds and nymphs.
Also I filleted and removed all skin and the dark flesh close to the skin. Then give a 30 min soak in salt water. That usually improves the taste of any fish, and is a good prep for freezing. Removing the skin and fat helps with contaminates other than mercury. (farm runoffs)
"You can remove much contamination by properly cleaning and preparing the fish you catch. This is particularly true for PCB- and DDT-contaminated fish. Handling fish will not result in exposure to dangerous levels of contaminants.
First, you should remove the skin, fat, and internal organs. When cooking fish, you can reduce the amount of PCBs and DDT stored in the fatty portion of the fish by grilling, baking, or broiling and letting the fat drip away. However, avoid frying fish, because frying seals in contaminants that may be in the fish’s fat.
Methylmercury is not stored in the fish’s fat, and therefore, there is no cleaning or cooking method that will reduce the amount of mercury in fish." (From Fish Consumption Advisory)
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Also I filleted and removed all skin and the dark flesh close to the skin. Then give a 30 min soak in salt water. That usually improves the taste of any fish, and is a good prep for freezing. Removing the skin and fat helps with contaminates other than mercury. (farm runoffs)
"You can remove much contamination by properly cleaning and preparing the fish you catch. This is particularly true for PCB- and DDT-contaminated fish. Handling fish will not result in exposure to dangerous levels of contaminants.
First, you should remove the skin, fat, and internal organs. When cooking fish, you can reduce the amount of PCBs and DDT stored in the fatty portion of the fish by grilling, baking, or broiling and letting the fat drip away. However, avoid frying fish, because frying seals in contaminants that may be in the fish’s fat.
Methylmercury is not stored in the fish’s fat, and therefore, there is no cleaning or cooking method that will reduce the amount of mercury in fish." (From Fish Consumption Advisory)
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