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Q:
im looking at cooking bullhead, but they always have a mud taste, i plan on deep frying them and i have heard soaking em in buttermilk is a good way to get rid of the mud flavor, any tips?
Question by Josh Giannino. Uploaded on July 06, 2012
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Answers (5)
Did you cut all the dark meat off? The dark meat is usually where the mud taste comes from.
Cleaning the meat properly is more the trick. Like Booner said, the dark meat must be completely removed and I never open up the gut cavity. I just cut the loin section off the back. If I am going to cook the next day, I soak in beer. But if I am going to soak for several days, I like to use buttermilk with a little crystal hot sause added.
that pretty much says it all.
throw em back.
Salt water also does the trick very well and also seasons them at the same time
Post an Answer
Did you cut all the dark meat off? The dark meat is usually where the mud taste comes from.
Cleaning the meat properly is more the trick. Like Booner said, the dark meat must be completely removed and I never open up the gut cavity. I just cut the loin section off the back. If I am going to cook the next day, I soak in beer. But if I am going to soak for several days, I like to use buttermilk with a little crystal hot sause added.
that pretty much says it all.
Salt water also does the trick very well and also seasons them at the same time
throw em back.
Post an Answer