Thread: Soaking fish ??

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?

Originally Posted by fearnofish

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?

Yep! It does work..

Originally Posted by fearnofish

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?

... 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.

... cp

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?

Originally Posted by Jeepster04

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.

i use old butter tubs filled with water.