Does anyone soak their fish in beer or mustard before they cook it? I have also heard of people freezing their fish in salt water. Why? Thanks, Patti
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Does anyone soak their fish in beer or mustard before they cook it? I have also heard of people freezing their fish in salt water. Why? Thanks, Patti
peke,
Go to page 2 of Cooking Crappie.
Scroll down to the 11th subject "Brining crappie fillets' by up2specks. This should help you.
Sorry it took so long to answer you but I had to really, really look for it.
I knew I had seen it but my rememberer couldn't remember where it was !
Imagine that !
1perchjerker
i freeze my fillets in a storage bag with salt water completely covering the fish. this ol'friend i use to hunt with (god bless'em) told me it helps to preserve this fish better wile ya freeze'em. i think it true cause i found a 3yr bag of frozen crappie cooked'em and they still tasted great. i put a leveled table spoon of saly in the bag.
ps get all the air out of the bag before you freeze it
don't soak them in anything to change the flavor. why would you want to?
heres a thread less then 4-5 days old 3 pages full askin your same question.
if you use the search up top you will find serveral topics on this exact thing.
http://www.crappie.com/crappie/missi...king-fish.html
never soaked em but froze em in regular well water in bags or milk jug.........4 or 5 years later on some catfish, still taste fine.
I let my fillets soak in salt water n Old bay for a day or 2 in a zip-lock bag b4 i fry em' up. You can add mrs.dash etc. b4 fryin. (set in back of da fridge, thats da coldest spot.) Do the same 4 freezn,but make sure that you use heavy zip-lock bags 4 the fish with fins! YES YES YES! Its very important 2 squeeze all the air out, they'll keep 4 a long while! GOOD eatin'!
I used to also freeze mine in water but it was such a bulky method and took alot of room up in the freezer. So i got a vacuum sealer at wal mart and now i can just stack flat bags of fish using a tenth of the space i used to. It seems to keep them just fine.
Yeah Pooh I agree with ya on that 1. When I get my money rite (lol) Im gonna invest in one of those. I have a stand-up freezer and the weight of ice bows my racks!
this my be a lil off topic but speaking of soaking fish. sometimes catfish can have a muddy taste and i dont know the science why but someone once told me that if you soak the meat overnight in milk it will get rid of the muddy taste.has anyone heard of that? is it a wives tale or does it actually work?
Quote:
Originally Posted by fearnofish
Yep! It does work..
... you're referring to the "heavy fishy taste" --- try removing the red meat from the outer sides of your catfish filets, then cook them. The strong taste should be reduced quite a bit. At least that's what I've heard ;) ... as I haven't fried catfish in a long time.Quote:
Originally Posted by fearnofish
... cp :cool:
Agree, remove all red meat, and soak the fillets in milk. A couple of hours is all that's needed when soaking any fillets.
thank you for the info. i havent fried any for a while but i plan on catching a couple over the next few days.
Here is a question for all of you who freeze you fillets in water. Doesn't the water forming to ice cause the meat to break up?
I never noticed any problem. Also about weight on racks , I use ziplock type bags. Add just enought water to push out air, squeeze excess out when sealing.;)Quote:
Originally Posted by Jeepster04
i use old butter tubs filled with water.