A Tip to remove the "muddy,lake,fishy" taste

[bufflo bill]

I dunno if you know this or not but you can remove the "muddy lake or fishy" flavor in many fishes. I know 2 ways you can do this and you can also do this before you freeze your fish.

#1 for every quart if water add half of teaspoon of baking soda and let the fish sit for half a hour , then rinse it.

#2 let the fish sit in whole milk for one hour and rinse it with water

This works with my wife who is...er WAS a picky fish eater..she hates the "weedy" flavor

Enjoy!

[fishfordollars]

Welcome, and thanks for the tip.

[roadwarrior]

Welcome aboard!

8-)

[George Welcome]

A more efficient and less messy way is to simply get your fish from a fish store.

[powerman970]

Believe it or not mustard works really well too.  Just brush the fish with mustard and let it sit for about an hour then rinse the mustard off before you batter and cook the fish.

[SuskyDude]

A more efficient and less messy way is to simply get your fish from a fish store.

Yep! Usually healthier and cheaper too! Also, why would you eat fish if you dont like the "fishy" taste? Doesn't make sense to me. Why not just have a hamburger?  

[Sam]

I like that taste.

Of course, I am from Louisiana where we eat fish bait so my input may not be that valid.

[SuskyDude]

I like that taste.

Of course, I am from Louisiana where we eat fish bait so my input may not be that valid.

I hear ya! It's just something I don't understand. "I like fish, but not the ones that taste fishy" Huh? What exactly is "fishy" taste? Don't all fish taste like fish? I've never heard anyone say, "Hey you need to try this pollock, it tastes just like beef!" or "MMM, this redfish tastes just like Dorritos!"  ;D

Its always confused me! I like fish too, and Iv'e only met one I didn't like: bluefish. Too oily.

[islandbass]

That's cool. Any idea what is happening chemically though? I know Baking soda can be used to remove odors from the air and I wonder if it's the baking soda doing some magic.

[tyrius.]

Don't all fish taste like fish?

All fish most certainly do not taste alike.  Some have a much more mild flavor than others.  I think anyone would be able to tell the difference in taste between catfish, tuna and salmon.  

[SuskyDude]

Don't all fish taste like fish?

All fish most certainly do not taste alike. Some have a much more mild flavor than others. I think anyone would be able to tell the difference in taste between catfish, tuna and salmon.

Not arguing that, by they all taste like fish! Chicken taste like chicken, beef tastes like beef, and fish tastes like fish! By the way, those are probably my three favorite fish to eat. And your right, they all have different flavors, but in the end, they all taste like: you guessed it, fish!

[tyrius.]

Not arguing that, by they all taste like fish!

Sure they do, because they are all fish.  However, the taste is very different.

Chicken taste like chicken,

White meat tastes different than dark meat, but they are both chicken (even though they don't taste the same).

beef tastes like beef,

A filet tastes much different than prime rib or a hamburger or a roast, but sure they are all beef (even though they don't taste the same).  My wife likes filet and hamburger but not prime rib.

[SuskyDude]

Sure they do, because they are all fish.

Exactly, fish tastes like fish! I just don't get it when folks say they don't like the taste of fishy tasting fish. What do you expect it to taste like? Chicken?  ;D

And if you take the "fishy" flavor out of fish, what does it taste like then? Nothing? Might as well eat tofu!  

[jasone]

IBTL!!!

[SuskyDude]

IBTL!!!

?  :-?

[Nmarine1057]

To me it's to "purge" the fish, like with catfish. When I've landed one I put it in a cooler filled with well water. The clean water passes threw the gills and removes the "LAKE" taste, not the fish taste. I like the taste of fish not the lake I pull them out of. 

[Dwight Hottle]

Several tips that will improve the taste of fish.

1-Bleed the fish immediately after catching it by tearing or slitting a gill or cutting the throat area below the gills that attaches to the belly & put on ice after it has bleed out. 

2- When filleting fish you can zipper them by removing the red meat section which runs from head to tail between the white meat which I call the shoulders & the belly meat on the bottom of the fillet. Cut a notch on either side at the tail & grabbing that piece while you pull it lose from the top & bottom pieces like you would pull a zipper. 

3-Remember that most of the contaminants that build up in a fish's system as it ages are located in the belly meat so I usually discard it unless I am cleaning panfish or perch. 

4- Chose young or smaller fish to keep for eating not the big or older fish.

5- The above mentioned soaking the fillets in milk or water. 

[Deleted account]

Saying fish tastes like fish would be like saying chicken, turkey, duck, quail, cornish hen, goose, squab, and every other edible bird tastes the same. Sure there are similarities, but they are vastly different. One would never confuse grouper with tuna, or sole with swordfish. 

[Big Rick]

3 hours ago, BassWhole! said:

Saying fish tastes like fish would be like saying chicken, turkey, duck, quail, cornish hen, goose, squab, and every other edible bird tastes the same. Sure there are similarities, but they are vastly different. One would never confuse grouper with tuna, or sole with swordfish. 

Thinking about how all those birds taste and now I'm STARVING!!

[Deleted account]

2 minutes ago, Big Rick said:

Thinking about how all those birds taste and now I'm STARVING!!

I likes me some duck.

[Big Rick]

Just now, BassWhole! said:

I likes me some duck.

I've never had goose or squab. But, the rest......yum.....

[MN Fisher]

4 minutes ago, BassWhole! said:

I likes me some duck.

 

3 minutes ago, Big Rick said:

I've never had goose or squab. But, the rest......yum.....

I've had them all - best in my mind is Ruffed Grouse. (sighs) Loosing my 'shootin eye' and not being able to switch means I can't go get them in the fall anymore.

 

Far as the 'muddy taste', couple good suggestions. I only keep LMBs in the 2#-3# range...smaller and you don't get decent fillets, bigger and they start tasting too 'gamey'.

I do soak the fillets in clean water with a few drops of lemon juice added before freezing. Seems to help.

[Bluebasser86]

Maybe buffalo bill will come back and respond, but since he hasn't been on in over 10 years, I wouldn't get my hopes up.

 

I've heard of soaking fish in Sprite or 7Up for an hour removes the fishy taste.

[N Florida Mike]

I believe filleting bass takes some of the “ muddy” taste out of them. It seems like eating one on the bone has a stronger taste. My dad didn’t filet any fish because he was determined to get every little bite of fish he could off them. He even ate the tails! So as I grew up I found that filleted bass are good, but with the bones and skin, not as much. We fried them all, of course!