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Does everyone here soak their fishes overnight in saltwater? That's the way my daddy always did it, and I've always done it just because. So is this something that's widely done, or are we the only ones jacking up our fish like this?
If you don't use saltwater, do you soak them at all, and if you do, what do you soak them in?
do you soak a stake
We soak anything that we kill with the intention of eating. Like deer, rabbit, and quail. I don't know of anything else. But I do imagine we'd probably soak beef if we were to kill it ourselves. Pork too come to think of it. We used to salt cure the pork when I was a kid, but that was a in a smoke house.
BCM, I do that too, that's how I was taught also. I've heard of people soaking it in milk also, especially venison.
Billbob, I do soak "Stakes," got a lot of them soaking in Sardis right now, ask Stan:)
I only soak dry land fish (morels) & vension myself in saltwater.
Ive heard of milk & buttermilk also (havent tried it).
I dont soak none of my fish tho.
I know a guy who soaks his fillets in lemon juice before freezing them. It pulls alot of slime out of the fish. You can see it floating on top of the juice. He says that he just don't want to eat the slime.
I like to throw a capful of lemon juice in the skillet in the last 30-45 seconds of fryin.Talkin about givin them a good taste.The lemon juice will sizzle & make the fish flop right out into your plate :DQuote:
Originally Posted by speckhunter
I only soak in hot grease. Be carefull soaking anything in lemon juice, the acid will cook the meat. You can actually " cook " your fish in citric juice, it's a dish called ceviche.
I have always soaked mine overnight also, forget who told me about it but I think it was to pull any blood out.:confused:
NEVER. Just wash them off real good in cold water and dip in cornmeal with salt and black pepper added and then drop into the deep fryer.
I've had people tell me about soaking them in milk. I was just wondering if this soaking was something that everybody did. Jennifer and I were fixing up some one night and we started talking about it. I've been camping and ate fish that I caught that day with no soaking. Don't remember nothing being wrong with them fishes. I do it now just because that's the way the Old Man does it.
I'm with Grumpy, just soak them in cooking oil.:DQuote:
Originally Posted by Grumpy
I have soaked certain kinds of fish in salt water before. I only do this if blood is in the meat. Used to do the same with rabbits, squirrels, ducks, quail that were shot to remove the blood clots in the meat. Crappie dont have the blood in the meat so I only put them in a pan of cold water and put in the fridge until I plan on cooking 'em the next day or so.;)
I soak mine in salt water if I'm not eating them right away. I dip them in a mixture of buttermilk and mustard then cornmeal when I cook them too. I always soak my steak before I cook that too in Dales and Montreal steak
Exactly. There's nothing in a crappie fillet that needs to be removed, or "drawn out". It's one of the purest fish that can be eaten without a strong fishy taste. Soak lake catfish in salt? Maybe so,......but crappie?....No, just rinse and cook......or freeze.Quote:
Originally Posted by gabowman
I second that, no sense soaking crappie,clean,wash and put it in the pan.Quote:
Originally Posted by luvjign
The only thing I soak crappie fillets in is OIL :)
Milk and Hot Sauce for maybe 30 minutes. . Then seasong the fish lightly but add ALOT of seasonings to my cornmeal mix.
I like a thicker crust on mine, just me I guess. Don't really matter what ya do to them cause the'll be fine anyway ya cook them
DonDon, you da man with the hot sauce. I'll freeze crappie in bags with shot sauce and lemmon water after they sit for several hours. Folks think the hot sauce will be too hot for a weak gut, but it really just adds a little flavor to it. Nice for a change of pace.
My granddad would soak his fish in milk. Said it got the 'fishy' taste out of it, but he got most of his crappie from river bar pits and oxbows. They might have had that 'river' taste to them. He would put his river cats in a feeder tank of water and let a little trickel run in it for a couple days. Said it cleaned the river taste out of them. I don't ever remember crappie having a strong fishy taste, so I don't soak in anything except hot oil.
The few I clean and freeze, I'll soak em over night in a pan of water IF I don't have any bags, and don't feel like going to get any....Otherwise they go strait to the freezer...I can't tell any difference in taste....
Heck, the ARE FISH. LOL I just do that for flavor and more crush. That hot sauce just punches up the flavor aboit. Any of you guys tried the John Boy and Billy Hotsauce? MAN, that stuff is good
All this here talk about hot sauce is making me want to try that. I'll be giving my fishes a bath in some of that to see what it tastes like. Other than Dondon's hushpuppy recipe he gave me (which were mighty fine Dondon!), my fish suppers ain't never tasted like nothing but a fish supper for the past 37 years. I don't mind a little change (as long as I don't have to change in the process) and I love me some flavors!
and Get Emerils recipe for Tater salad with bacon and ranch dressing in it. WOWWWW, that stuffs awesome. When you get ready to fry some fish next time. Take 2 cups corn meal, 1/2 cup of flour, add in Salt, Black Pepper, dash of red pepper, dash of Italian seasonings and a dash of Garlic powder to your flour/cornmeal mix. How I do mine and they're awesome
You can do Fried Chicken the same way. Soak it over night in Milk or Budda milk is even mo betta, and Hot sauce. MMMMMMM
Always in saltwater, especially white bass.
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We have never soaked Crappie or other inland fish. Venison we soak in water with meat tenderizing season, to take out the game taste.
I soak in salt water,but my cousu said i shouldnt.He says the salt will dry the meat ou and make it firmer.
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When I was younger, we would run jug lines for catfish. We would soak the fillets in iced down salt water over night. Have to change the water a time or two but the fillets would come out Snow White. I couldn’t believe the gunk that came out of them
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Soak crappie in water, soak catfish in water with a cap full of vinegar.
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Quote:
Originally Posted by feelay
We have actually done ceviche with crappie and it turned out very good. Recipe we used is below. You definitely need to be a fan of ceviche style fish (many people are not) but we love it and using crappie was a pleasant surprise on how it turned out.
1 Pound Crappie Fillets
10-12 Limes
4-5 Jalepeno Peppers, finely chopped
2-3 Garlic Cloves
Kosher Salt to Taste
1/2 Small Onion, diced
1 Roma Tomato, diced
1 Avocado, diced
4-5 Fresh Cilantro, finely chopped
Cut the Crappie into small pieces, one-half to one-inch chunks. Place Crappie chunks into a glass bowl and squeeze limes into the bowl until the fish is completely covered. Press Garlic into the bowl and stir. Add salt and half of the jalapenos into the mixture and stir. Place mixture into the refrigerator, uncovered, for 8 to 12 hours. Strain the excess lime juice from the fish mixture, and add onion, tomato, avocado and cilantro. Stir gently to combine everything. Serve with tortilla chips.
IMO crappie is so clean it is almost tasteless without the breading. Not sure what soaking will do to it besides make it mushy. Fresh and drier the better for me. Its always more flaky. Now we eat alot of river cats and we cut out all the red meat and then chunk it. THrow that in a clean cattle trough with a screen on top. We pump cold well water in from the bottom and the oil and funk flows off the top. Snow white clean blue cat nuggets is the bomb. Just enough taste to know you are eating fish without the mud and oil funk. Blackened Flat head bellies on the grill are the delicacy. Porterhouse of the MIssouri RIver!
Crappie just soak in plain water overnight before frying or freezing. For catfish fillets check out The Wild Game Washer on YouTube. I made my own and its great for flushing the "oil" out of cats.
P
Lotta times my beer tastes like fish cause theyre in the same cooler.
My buddies give me heck but i say it smells like victory.
Growing up we would always soak fish overnight with just a little bit of salt....Several years ago a friend asked me to try skipping the salt altogether....I did and the fillets still had blood removed and were firmer without any salt sliminess at all ....Been soaking in water only every since trying it....Like it quite a bit more....To each their own
I do still soak wild game with a little salt though.
+1, Like my fish to taste like fish .Quote:
Originally Posted by Grumpy
Soak in just water. Used to soak them in salt water but that starts cooking them and crappie doesn't need that.
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Crappie are pretty delicate fish so they're usually good to go once they've been thoroughly rinsed to remove scales and residual slime. I soak white bass, hybrids and stripers ovenright in saltwater to pull out some of the blood that you can't cut away.
I soak or brine pond bass, chicken breast's, mushrooms, and some wild game. In my opinion it makes the product more juicy. Just my 2 cents worth. It's your game prepare it any way you like.:biggrin
Have always soaked overnight in water in frig. Extra blood comes out once in awhile.
With crappie catchem and eat them that night. Just run a little cold water over them and put the fillets in bowl of ice water to firm up and then your good to go best taste you can get out of crappie.