Avoid Fishy Taste
The best way to avoid fishy taste is to exercise caution in how you handle your fish from catch to the table for eating. Caution means keeping the fish fresh. Here are 4 topics that will assist you in this regard:
Anglers Limit In A Boat Cooler
Keeping a supply of ice with you is a good idea. Some anglers will use a cooler with ice to store their caught fish until cleaning. Other anglers will use their live well or fish stringer
to keep their caught fish in lake or river water. This allows the fish to stay alive and fresh until time for cleaning. This angler appears to have their limit on ice in their boat cooler.
Click on the two links above to read more about live wells and boat coolers. In addition
, you will want ice and a cooler available to transport your cleaned fillets home in a cold environment to keep them fresh till freezing - and the fresher the fish you avoid fishy taste.
Removal Dark Meat - Avoid Fishy Taste
Many fish have portions of their meat that is muscle but contain a much stronger taste than the rest of the meat. In the case of white bass and wipers they have red meat. When removed these fillets taste much like other white fish - like crappie, walleye, bass. The nice thing is this red meat is usually close to the surface, or in a small v shape down the center of the fillet and is easily removed.
Fresh water rinse is covered well on another page but is worth mentioning again - rinse your fillet board or table top frequently, rinse your fillets to remove blood and other unwanted residue will ensure that your fillets will taste as fresh as possible. Using fresh water that you bring or that is safe for human use
will also avoid contaminating your fish with unwanted bacteria. Common source of fishy taste: fish oil from skin or entrails, oily meat - like red skin on white bass, spoiled fish - that has not been stored properly, fish that have died prior to cleaning and have not been stored on ice - rather in a warm temperature.
Avoid Freezer Burn
To properly freeze your fillets you want to be sure they are frozen in a way that no portion of the fillet is open to air. Freezing the fillet with water covering its surface works well, but has the downside of taking up more room in your freezer and taking longer to thaw.
Our preferred method of freezing is to use a vacuum sealer product. Click on the vacuum sealer pages and read about common at home sealers. This technique prevents the fillet from being exposed to air and also allows for a minimum of water if any to be frozen with the fillet. This means that the thaw time is dramatically reduced. By following these steps to the freezer and preventing freezer burn ensures that your fillets will be as fresh tasting when you thaw them as when they went into the freezer.