I have heard both sides about soaking fillets in salt water overnight. I do. What say you?
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I have heard both sides about soaking fillets in salt water overnight. I do. What say you?
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I soak mine in clear water for a day or 2 in the fridge, Then either put up or eat.
Ice water overnight then rinse and freeze the next day.
I've done it both ways, with & without salt added, and cannot tell any difference in their taste afterwards. I believe the salt was added to help dissolve the blood out of the meat, or at least that's what I remember as my Grandmother's reasoning. :dono
I was taught the same thing about the salt and the blood CP
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Attachment 352650
I have very little if no blood in my fillets. I try my best to keep all fish alive until time to clean them, even in the heat of Summer. Ice and other additives to the livewell water and proper circulation will keep 99% of the fish alive and fresh for the ride home. Upon cleaning a live fish there is a substantial amount of fresh blood on the spinal cord, but this is easily scraped off with the fillet knife and when immediately submersed into ice water the remaining blood will come off. A quick final rinse upstairs in the kitchen sink and back into ice water for the night, hardly any blood and no need for salt. As always, YMMV!
Attachment 352651
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I did use salt at one time but could tell no difference . So I say no . :twocents
I have done it both ways also. Can't tell a difference on crappie.
Panfish slabs bluegill etc. I just rinse in water till clean. Catfish chicken porkchops marinate a few hours or overnight in buttermilk and then from buttermilk to breading and then hot oil.
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Rinse and freeze. I don’t like salty flavored fish
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Rinse and freeze, I used to soak over night but all that seemed to do is add water to the fillets. Next time all you soakers put some up pay attention to how much water is down in the bowl the next day, it isn't evaporating.
I don’t soak fish and I don’t soak mushrooms. Doesn’t make any sense to me
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Mushrooms in salt water to get all the little critters that hide in the openings out. Don't need ant protein with my mushrooms.:yikesQuote:
Originally Posted by Slab Slayen
Some people my not mind a few ants:yikesQuote:
Originally Posted by Boa3
I like the salt method. When it comes to frying leave off the salt. Works good for me a clean white fillet.
LittleJohn
My wife says the fillets fried taste mushy. I can taste that to, but does not stop me from gorging myself with the best tasting fish anywhere
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I use salt and water to draw out the blood. I add Tony Chachere's Cajun and black pepper when frying in House Autry. Comes out pretty darn good even if I am the cook. I say both ways is fine! :highfive
I like to soak mine in salt water, my thought is the iodine in salt might kill off any unseen critters in fillets like parasites. If i find any parasites i throw those filters away and don't keep fish from that water again. I also freeze mine in just plain water after an overnight soak.
Crappie Pro Huckabee said in one of his videos I saw not to soak them in salt. He said that starts the cooking process. A ex friend of mine said he soaks his in salt to draw out the slime and blood. I just clean them, rise good, I see no blood I add water to ziplock bag and freeze.
My opinion is if you salt them wash it off and soak in clear ice water over night . Ones left in salt water tend to get slimy .
No soaking for me unless they are salt water fish and then that is to get the strong fish taste out. Soak to get the blood out??? You don't soak your rib eyes do you?
My opinion - fish like crappie and gills after cleaned or filleted need rinsed with cold water and are ready to eat or in the freezer. Cats etc I may soak overnight and then a good rinsing - and if to be eaten the next day I may soak overnight in buttermilk and then breaded with seasoned cornmeal/flour and then the deep fryer.
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Growing up, living at a fish camp for 8yrs. and having Friday night fish fry’s for 6yrs. of those yrs., we’ve tried the the different methods on each species of freshwater fish and found that people couldn’t consistently tell a difference. Fish that were soaked in saltwater vs salted just prior to frying. Soaked in milk, buttermilk overnight vs dipped in milk or milk/egg just prior to cooking. Clean water soaking vs throughly cleaned and rinsed prior to cooking. Since then I’ve always cleaned and rinsed throughly prior to double-wrapping and freezing and/or lightly salting fillets prior to cooking. I would recommend using whichever method suits you and your family best.
Just caught fish promptly cleaned and into a cold environment is better than any meat from a store IMO. Cook and enjoy!
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fillets firm up nicely in an ice bath over night in the fridge .
added sodium is not your friend most likely .
on red meat it tenderizes but on fish I wouldn't know a good reason to use it .
if you were drying the fish yes ,but on wet fish I don't know a good reason .
I am on the no salt side of this one
my 2 cents
I put my filets in ice water after I skin them, then I freeze them in water. I haven't had any issues with either salt or fresh water fish in over 40 years. Just my 2 cents.
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Nope on crappie. Nasty catfish for sure lol
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Salt and pepper in the cornmeal before frying only.:twocents
I bleed out my fish while they are still alive. Usually in the live well before I head to the ramp. Before I head home they go on ice. Compare these to the ones that die before cleaned. The ones that are bled out will be much whiter than those that are not. I cut mine in that small area at the bottom of the gills bty. Crappie and bluegill are not as bad as catfish and bass when not bled out I think.
No salt for me
if you fillet the skin off and put them in water you will see a rainbow sheen on the water , that is the oil of the fish fat, thats the flavor. i de scale then fillet and never wash them or soak.
If you’re going to freeze fish it’s best NOT to wash them at all. The natural oils preserve the flavor & also helps prevent “freezer taste” for extended storage times. We freeze fillets immediately in ziplock bags half filled with cool water. Zip the bag 3/4 shut & while holding upright gently squeeze all air towards opening until only water begins to leak out, then finish zipping. When you’re ready to eat a mess, thaw it out & then rinse before cooking. Works great & keeps a long time!
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