[QUOTE=outfished]
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Originally Posted by nor-easter
When you fillet or steak the fish rinse in ocean water. Never rinse Striped Bass in FRESH water until just before you prep it for cooking. The FRESH water reacts with the flesh of the Bass and begins to sour the flesh at once.
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My experience is that freshwater is not a problem and is preferable to seawater. Seawater will make it salty, and pepper the flesh with all sorts of bacteria, reducing it's shelf life. Processing plants and local fishmarkets also use freshwater to rinse fillets.
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