06-12-2009, 07:39 PM
[cool][#0000ff]Something else occured to me too. That is the question of how you prepared the fish. Some people simply head, gut and scale the fish...leaving the skin on. The skin can contribute to the "off" taste. Try filleting and skinning them if you did not do that on your last batch.[/#0000ff]
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[#0000ff]If you did skin them, then soak them in milk for a couple of hours in the refrigerator (or overnight) to help soak out some of the objectionable taste.[/#0000ff]
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[#0000ff]Those little buggers are good eating if you fix them right. And, they are usually so plentiful that you don't have to feel bad about keeping some for the table. No sense missing out on a good meal if it is just a matter of different preparation.[/#0000ff]
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[#0000ff]If you did skin them, then soak them in milk for a couple of hours in the refrigerator (or overnight) to help soak out some of the objectionable taste.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Those little buggers are good eating if you fix them right. And, they are usually so plentiful that you don't have to feel bad about keeping some for the table. No sense missing out on a good meal if it is just a matter of different preparation.[/#0000ff]
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