Scoob, anyone who has watched me over the last year or so knows I'm not too much on keeping secrets. Especially when it comes to fishing techniques I may have learned the hard way, or cooking.
In so far as preparation, I learned a lot of this via my Bambi murdering days. What you do with any meat in the dressing stage makes the difference in taste. For example, on deer, if at all possible (unless I gotta drag him a long ways), the first thing I remove is the skin. Then I gut him. Purpose....To get that meat cooled as fast as possible. Then I completely debone him prior to freezing. Purpose....The bone morrow is where the "gamey" taste resides.
Same thing with fish. When you filet them, spend the extra time right there at the cleaning table to trim the filet of red meat if it's a striper, or fat and mudvein if it's a kitty. Purpose....if you freeze it with the intent of trimming the filet later, the taint is already in the meat.
There is somewhat of a work around for fish, since I like lemon on my fish. Trim your filets after thawed right down to the white meat only. Then pour some ice cubes in a large bowl followed by some real lemon concentrate. Stir until ice is melted then submerse filets in said mixture and place in ice box. Keep eye on filets and check for them turning white. Do not do this for more than about an hour, two at the most, because the high citrus concentrate will pre-cook your fish. I come straight out of this lemon juice cocktail and straight into the mealing pan just prior to cooking.
Hope this helps?
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Mike www.WhiskerKitty.com
probably a PETA sympathizer
