I hope this dosen't come off as a stupid question or a topic that has been rehashed over and over again.But my question is what can I do about some of the fish I catch that has a real fishy taste to it,weather it is freshly caught and cooked that day or frozen for a little while and then cooked.

Dip it in mustard before rolling it in corn meal and no more fish taste. I hear that if you soak it in salt water it helps too.

Take your filets and put them in a large bucket. Then spray them with a high pressure hose. The bucket will fill up with foam. Empty when full and repeat until there is no foam comming off the fish. This will eliminate most of the fishy taste.......it really does work.

soak the fillets in spring water or even soak them in milk with black pepper, it will add a nice taste to the fish and remove the fishy taste.

Dang, fish that taste like fish. I wonder if there's a way to take the jello-y taste out of jello? Or the cakey taste out of cake?

I guess I'll find out at the old folks home one of these days....

Just jokin' with ya, fisherman3, only jokin'...

Soak the fish in 7 UP, Mountain Dew, Sprite or something similar and it will do the same thing as the washings, the citric acid will break down the tissues and remove the oil, thats what the foam is. Soak for an hour or more.

Also, make sure you trim all the gray stuff off the skin-side of the fillet, as well as cut out the brown stripe that runs along the lateral line. Bet most of the fish you run into the problem with are larger catfish aren't they?

fisherman3,
Here's one for you if you're freezing up a bunch of fillets for a future fish fry - after cleaning and rinsing the fillets thoroughly, place fillets in a container (I like clean, 1/2 gallon empty paper milk cartons) or a Zip-Lock bag, squeeze in some fresh lemon juice (don't need too much, maybe 1/2 lemon per container), fill the container or bag with fresh water to cover the fillets, evacuate as much air as possible, seal and freeze. Works great for a bunch of catfish fillets,

Redfin, haha, i agree with you totally, i love the taste of fish and i tell people this all the time, that it is suppose to taste like fish. Now, if you are talking about striper, be sure to take that red strip of meat out of the middle, you are not suppose to eat that part.
Sandra

Thanks everyone for all the help,especially you Redfin(smile)I will try them.Catfish Hunter you are right the are from the larger catfish.I have also heard before you cook them soak them in lemon juice and ice for about 30 minuites,but to be careful and not soak them to long because them lemon juice will break down the fish.

I know these get long and everyone has something to add. But, let me offer something simple, that took me years to figure out.

If you are going to freeze filets, clean them to a point you are ready to cook them, prior to freezing them. If you leave bad meat on the filet when you freeze it, you will have it permeated intot the meat, to a point that lemon juice won't get it all out.

I discovered this last year when I had froze some line sides for grilling with the skin on. But, turns out I needed some for a fish fry. So, I simply thawed these filets and finished removing the skin and red meat. I noticed they were considerably darker shade of gray than the filets I had trimmed for frying. And, man did they taste bad when we cooked them. All fish had been put up the same day, just some were skinned and red meat removed, and a few weren't finished, until I thawed them. YUK!!!

eat crappie..lol

Catch and Release all your fresh water fish. Eat Grouper.

The idea of soaking the fish in 7Up or Sprite is THE way to go. No matter if you're cooking Carp, Catfish, WhiteBass, etc, it makes the fillets taste light with ZERO muddy taste. Soak for about 1-2 hours before cooking. Mmm.mmm. (Oh yah, dip in freshly made beer batter and fry..) MMM..MMMMmmm..

hey alot of times i bleed the fish i catch as soon as i catch em, then throw em on ice. but i mostly fish the salt water so i dont know if people recommend that for freshwater fish. but with tuna, mackerel, or bluefish, all bloody oily fish, it makes a big difference. hey and you can always just grill up a nice ribeye.