I really like this thread and there have been some great ideas shared on here that I am anxious to try out.
I like the seven-up soaking mentioned by tyff and Chad that I will try out.
But, one thing tyff mentioned which I have learned about deer meat, and stripers. Just never really messed with on kitties since I set my personal eating size limit at about five pound fish or smaller. But, I'm gonna give it a try even with these smaller fish.
I know you better not freeze deer or stripers until you have cleaned them to the degree you are ready to cook them as soon as they thaw. Otherwise that bone marrow in deer, or red meat in striper will permeate the meat and you can never get this taste out of them, no matter how much marinating you try.
So, I'm going to try the following: Clean my kitty filets to the point I'm ready to meal and eat them. Then soak them in the 7-up as mentioned, then freeze them. I just bet this will make a difference. Of course I vacuum pack all my fish, and guys I can tell you it makes a huge difference over freezing in water, or any other technique I have ever seen.
Since I do trim all my filets down to pure white meat anyway, I'm not at this point convinced the bleeding a kitty is necessary. I think this was more effective back when we used to skin kitties and not trim the meat. Or, maybe if I was going to keep some of those slimey old big blues it might help....But, nothing on this thread has changed my mind about eating those trash fish yet.
Now don't get me wrong...A 2-5# blue goes into the creel just like my favorite little fork tails up to that size. But, the only kitty larger than that fit to eat IMHO
is a flathead.
Thanks for the ideas guys, now I just need to catch some fish to give this a try!
