Removing Strong Fishy Taste

i use baking soda in water wit aligt touch of salt. works well for me

I've actually now tried the Ark. Game & Fish suggestion about soaking questionable fish in a solution of 1 gallon of water, 2 tablespoons of salt, and 1 teaspoon of baking soda. I did add 2 tablespoons of lemon juice one time and 2 tablespoons of vinegar another time as per suggestions on this thread. It really worked well, and I know this fish was fishy tasting because I didn't do anything to the first bag I cooked, and it was strong. The next 2 "treated" bags were really mild and good.

This may seem like a stupid question but if you are freezing the fish for cooking later do you soak them before freezing them or after thawing them out before you cook them. Thanks

Randy

Good question. I've soaked them after thawing, but I never thought about it one way or the other. I wonder, too.

always after for me. lemon or other acid will start to cook the fish.

Good thought.

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Originally Posted by ricky

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.

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I do fatty fish Buffalo and large Catfish similar. I run one sink full off hot water with 1/4 cup salt and 1/2 cup vinegar. The other sink l fill with ice and water. Wash trimmed and cut up fish in hot water for a couple minutes and then toss into ice water letting soak for about 10 minutes. You will not believe how much fat and crud is left behind in the water.
Sometimes soaking in a pan of cold water with a spoon of salt and a little lemon juice will improve the rest.

old man showed me any fish that he catch's, his wife soaks in baking soda and water.stripe come out like crappie. they had to tell me it was stripe for me to believe! she also dambs them in mustard before frying. Her house never smells like fishfry.Amazing! Best fih I ever ate and I'm picky.

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Originally Posted by EarlWaynetom

old man showed me any fish that he catch's, his wife soaks in baking soda and water.stripe come out like crappie. they had to tell me it was stripe for me to believe! she also dambs them in mustard before frying. Her house never smells like fishfry.Amazing! Best fih I ever ate and I'm picky.

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I've tried fish dipped in mustard. Yuk! all I could taste was mustard.:eek::rolleyes:;):(

As Hunter7711 said all trophy class fish go back..Have tried bass and walleye ..too strong a taste for the wife...Have tried Buttermilk never italian dressing...Have soaked deer steaks in italian dressing to remove some of the wild...Saw a recipe where they made a mustard rub and I did not like the looks of it..Assumed it had a mustard taste..Not for me...JIM...CL....