I thought I'd bring this back up. There is a similar thread right now at the top of the forum, and some of the guys may have missed some of the advice here.
Printable View
I thought I'd bring this back up. There is a similar thread right now at the top of the forum, and some of the guys may have missed some of the advice here.
The best way I know how to get rid of the muddy taste, is to EAT A CRAPPIE AND THROW THE CATS BACK!:D
tried the sakt water wuth baking soda, soaked for a day the water replaced again with same mixture, soaked again bout 5 hours, drained. then coated fillets with yellow mustard, coated with andy's and fried. yum yum gooood.
only a few pieces still had strong taste, but overall fish tasted good.
may tr soaking in buttermilk to see if any difference.....
I got this from a cat-fisherman at the cleaning station......... cut off all fat and dark meat. I cut the larger cats into smaller pieces on the bias before soaking. Soak in cold water with salt and vinegar for about 15 or 20 min. I just guess about 2 or 3 T of salt and about 1/4 c of the vinegar. Agitate to dissolve and mix. Do this 3X then soak 3X again in plain water. I use refrigerated water the last time or two to start the cooling process.
I am trying the Ark. G. & F. Comm.'s suggestion of putting 2 tablespoons of salt and 1 teaspoon of baking soda in a gallon of water and soaking them overnight. I put the fish in to soak last night and am cooking them tonight. I'll let you know how they come out.Quote:
Originally Posted by tommyboyrn