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Answers (14)
When you catch the fish put them on ice asap and when you get them home clean them right when you get home not a half hour later. This will greatly reduce the fishy taste or gamey taste. After that fry the fish up in the frying pan and make some hush puppies.
I like to clean my fish when I catch them at streamside. I bury the guts. Small trout I dredge in flour seasoned with salt and pepper then fry. Big trout I put lemon slices, fresh herbs, etc. inside then put in aluminum foil with two tablespoons each of olive oil and white wine and a teaspoon each of dill and tarragon then seal the foil and bake at 350 for 30 min. For perch see my perch cake recipe on the Cook Book Message Board.
keep them a live as long as possible, they will be fresher that way, then fillet, or clean them and put them in your favorite batter and fry in oil. thats how i do it
All wild fish taste different, so maybe you need to keep trying different types of fish till you find one that suits your taste. There are some fish that I eat now that I didn't eat 10 years ago. You shouldn't want to cover up the taste of the fish to be able to eat it, the natural flavor of the fish should be the enjoyable part, and the spices you use are to enhance that flavor. Don't give up on wild fish, there is a lot to try out there.
It you really don't like the taste of fish, try soaking the fish in milk before cooking and squeeze the fresh lemon juice over it before serving to your family and friends!!!
definitely keep them cool the whole time, ice and a cooler works great other wise a wire basket live well will keep them alive and cool. When cooking use butter and lemon pepper!!! cant have enough butter Mmmm!!!
All fish are excellent smoked, for treats or dinner. Chill 3 beers to about 30 degrees F. They must be cold enough so thet any water that touches the can freezes, but there is no ice inside the can. This is an art form. Chug he first one before it can warm 1 degree. Serve fish with crackers and Ranch. I've gotten it very streamlined. I pick up smoked salmon and steelhead at the local Indian vilage on the way home from retriever training and put the beer in the freezer. At dinner time, after I drink the beer, we have an eating contest. The Labradors win.
Most fish are wild and if they weren't good to eat, there wouldn't be many fishermen. Fish meat is usually harvested in hot weather and it spoils fast, so the number one concern is to clean the fish immediately and put the meat on ice right away. If you leave it in the back of your truck for two hours, it just won't taste as good as well cared for meat. Most fish tastes good if you boil it in hot vegatable oil. Cut it in small cubes (about an inch square). Make a dip with one cup of milk and one egg. Dip the fish meat in the dip and roll it in crushed saltine crackers and celery salt. Then drop the cubes in boiling oil until brown on the outside. I think a tennis shoe might taste good cooked this way but I can guarantee you that most fish sure will.
Here's and old trick taught me by Tony Chacerie the younger (of Tony's Cajun Seasoning) or "Lil Tony as they call him. Take your fillets and roll them in French's Yellow mustard, make sure they are covered completely but not heavily. Toss them in your favorite breader or seasoned corn meal then fry in hot oil. It is amazing. I watched Tony cook saltwater catfish which I could smell 10 feet away like this. When done the "fishy" taste and smell were gone. Even my wife would eat it! The fish doesn't taste like mustard either.
I soak the fillets in milk for a couple hours before cooking.
I think crappie are the best tasting fish. The best time to eat them is before the water warms up. Give it a try.
Cut the lat lines out of your filets. It's a simple V-cut down the center of your filets. Then season with cajun & lemon pepper, sautee some garlic and butter in a pan & fry it up!
Try smoking the fish, anything tastes good smoked.
I didn't know they tasted bad.
Post an Answer
When you catch the fish put them on ice asap and when you get them home clean them right when you get home not a half hour later. This will greatly reduce the fishy taste or gamey taste. After that fry the fish up in the frying pan and make some hush puppies.
I like to clean my fish when I catch them at streamside. I bury the guts. Small trout I dredge in flour seasoned with salt and pepper then fry. Big trout I put lemon slices, fresh herbs, etc. inside then put in aluminum foil with two tablespoons each of olive oil and white wine and a teaspoon each of dill and tarragon then seal the foil and bake at 350 for 30 min. For perch see my perch cake recipe on the Cook Book Message Board.
All wild fish taste different, so maybe you need to keep trying different types of fish till you find one that suits your taste. There are some fish that I eat now that I didn't eat 10 years ago. You shouldn't want to cover up the taste of the fish to be able to eat it, the natural flavor of the fish should be the enjoyable part, and the spices you use are to enhance that flavor. Don't give up on wild fish, there is a lot to try out there.
It you really don't like the taste of fish, try soaking the fish in milk before cooking and squeeze the fresh lemon juice over it before serving to your family and friends!!!
keep them a live as long as possible, they will be fresher that way, then fillet, or clean them and put them in your favorite batter and fry in oil. thats how i do it
definitely keep them cool the whole time, ice and a cooler works great other wise a wire basket live well will keep them alive and cool. When cooking use butter and lemon pepper!!! cant have enough butter Mmmm!!!
All fish are excellent smoked, for treats or dinner. Chill 3 beers to about 30 degrees F. They must be cold enough so thet any water that touches the can freezes, but there is no ice inside the can. This is an art form. Chug he first one before it can warm 1 degree. Serve fish with crackers and Ranch. I've gotten it very streamlined. I pick up smoked salmon and steelhead at the local Indian vilage on the way home from retriever training and put the beer in the freezer. At dinner time, after I drink the beer, we have an eating contest. The Labradors win.
Most fish are wild and if they weren't good to eat, there wouldn't be many fishermen. Fish meat is usually harvested in hot weather and it spoils fast, so the number one concern is to clean the fish immediately and put the meat on ice right away. If you leave it in the back of your truck for two hours, it just won't taste as good as well cared for meat. Most fish tastes good if you boil it in hot vegatable oil. Cut it in small cubes (about an inch square). Make a dip with one cup of milk and one egg. Dip the fish meat in the dip and roll it in crushed saltine crackers and celery salt. Then drop the cubes in boiling oil until brown on the outside. I think a tennis shoe might taste good cooked this way but I can guarantee you that most fish sure will.
I think crappie are the best tasting fish. The best time to eat them is before the water warms up. Give it a try.
Here's and old trick taught me by Tony Chacerie the younger (of Tony's Cajun Seasoning) or "Lil Tony as they call him. Take your fillets and roll them in French's Yellow mustard, make sure they are covered completely but not heavily. Toss them in your favorite breader or seasoned corn meal then fry in hot oil. It is amazing. I watched Tony cook saltwater catfish which I could smell 10 feet away like this. When done the "fishy" taste and smell were gone. Even my wife would eat it! The fish doesn't taste like mustard either.
I soak the fillets in milk for a couple hours before cooking.
Cut the lat lines out of your filets. It's a simple V-cut down the center of your filets. Then season with cajun & lemon pepper, sautee some garlic and butter in a pan & fry it up!
Try smoking the fish, anything tastes good smoked.
I didn't know they tasted bad.
Post an Answer