04-17-2013, 11:03 PM
A good friend of mine schooled me on how to do it. Until I tried taking care of it using his method, I didn't like it.
Fillet as normal, remove any meat that is not the best/purest white meat (removing any grey, pink, yellow, etc), then soak the meat in salt water for at least 24 hours. Don't be shy on the salt. I suppose you could over do it, but I have a tendency to under do it. The soaking will firm up the meat and help to remove oils.
After a good soaking, rinse off the remaining salt water and cook to your favorite method/recipe. I prefer deep frying, but I'm sure it would be good BBQ'd, baked or ????
[signature]
Fillet as normal, remove any meat that is not the best/purest white meat (removing any grey, pink, yellow, etc), then soak the meat in salt water for at least 24 hours. Don't be shy on the salt. I suppose you could over do it, but I have a tendency to under do it. The soaking will firm up the meat and help to remove oils.
After a good soaking, rinse off the remaining salt water and cook to your favorite method/recipe. I prefer deep frying, but I'm sure it would be good BBQ'd, baked or ????
[signature]