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Thread: Salt bath or no

  1. #1
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    Default Salt bath or no

    I have heard both sides about soaking fillets in salt water overnight. I do. What say you?

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  2. #2
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    I soak mine in clear water for a day or 2 in the fridge, Then either put up or eat.
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  3. #3
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    Ice water overnight then rinse and freeze the next day.
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  4. #4
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    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.
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  5. #5
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    I was taught the same thing about the salt and the blood CP

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    You can pour syrup on poop but that don't make it pancakes

    1982 Sea Nymph Bass Attacker with 40 Evinrude
    1999 Lowe Lake Jon with 9.8 Merc

  6. #6
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    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!
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  7. #7
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    I did use salt at one time but could tell no difference . So I say no .

  8. #8
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    I have done it both ways also. Can't tell a difference on crappie.
    :I would like to thank the builders of docks for giving me a place to fish and lose tackle

  9. #9
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    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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  10. #10
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    Rinse and freeze. I donít like salty flavored fish


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