More winter weather

  • fishon111
    Winnipeg,Mb
    Posts: 54
    March 18, 2013 at 3:57 pm #1305281

    normally I would say enough of winter, but when the fish are biting I can handle a little bit more cold weather, went out Sunday morning for four hours, kept these six walleye , lost 4 on the way up, and threw back over a dozen. Great day

    BBKK
    IA
    Posts: 4033
    March 18, 2013 at 4:02 pm #1153309

    Good eats. Now cut that red/gray off the bottom of the fillet and they will taste even better.

    roosterrouster
    Inactive
    The "IGH"...
    Posts: 2092
    March 18, 2013 at 4:25 pm #1153318

    Quote:

    Good eats. Now cut that red/gray off the bottom of the fillet and they will taste even better.


    Huh?

    mwal
    Rosemount,MN
    Posts: 1050
    March 18, 2013 at 4:59 pm #1153325

    yes all the red tissue is where fishy taste and smell comes from. Always remove it it does make a difference.

    Mwal

    roosterrouster
    Inactive
    The "IGH"...
    Posts: 2092
    March 18, 2013 at 6:25 pm #1153361

    HHmmm…Interesting. I had never heard that.

    JoeMX1825
    MN
    Posts: 18325
    March 18, 2013 at 6:48 pm #1153375

    Quote:

    yes all the red tissue is where fishy taste and smell comes from. Always remove it it does make a difference.

    Mwal

    I always thought the shiney stuff causes the taste and smell?

    fishon111
    Winnipeg,Mb
    Posts: 54
    March 18, 2013 at 7:02 pm #1153382

    I do two things, first I bleed the fish I am going to keep.
    Not only do the filets cook up nice and white but improve the taste, also prior to cooking I will remove the lateral line bones (half way front to back). Never had a problem with smell or taste.

    fishon111
    Winnipeg,Mb
    Posts: 54
    March 18, 2013 at 7:06 pm #1153387

    just a side note, bleeding the fish makes the process of cleaning the fish a lot cleaner.

    BBKK
    IA
    Posts: 4033
    March 18, 2013 at 7:25 pm #1153390

    Quote:

    HHmmm…Interesting. I had never heard that.

    Yeah after taking the skin off, flip the fillet over like in the picture here and carefully fillet the dark meat off the bottom of the fillet. It will improve the taste 10 fold.

    All gamefish have it. Bass, walleye, sauger, pike, and catfish. White bass are the worst.

    Its sometimes easier to do after the fillet has been soaking in water for an hour or two, the meat firms up a bit.

    BBKK
    IA
    Posts: 4033
    March 18, 2013 at 7:28 pm #1153392

    Quote:

    Quote:

    yes all the red tissue is where fishy taste and smell comes from. Always remove it it does make a difference.

    Mwal

    I always thought the shiney stuff causes the taste and smell?

    Thats just the inner skin, tastless and will fry up to nothing. The red/brown/gray meat is what makes fish taste fishy. That is why people always say white bass don’t taste good, because they don’t know to cut that dark meat off.

    On a side note, all the fish I cleaned from the chain last year, none of them had the dark meat. Seems the more oily food (shad) the fish eat the more dark meat they get. Clean a 12″ sauger from the Miss here and there will be tons of it.

    mplspug
    Palmetto, Florida
    Posts: 25026
    March 18, 2013 at 11:55 pm #1153519

    Yes, get that fish taste off that fish. I also hate meaty tasting steak.

    bullcans
    Northfield MN
    Posts: 2010
    March 19, 2013 at 9:56 pm #1153881

    Quote:

    Good eats. Now cut that red/gray off the bottom of the fillet and they will taste even better.


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