Fish filleting question

[FishnGrega]

Originally Posted by Slipknot

I try not to get any fresh water on the fillet if I can help it. Ask the old guys on cutty about that.

why not?

[piemma]

The only other person I know who cuts the red meat off of bass is my wife. She claims it vastly improves the flavor of the fish.

[JohnR]

Originally Posted by piemma

The only other person I know who cuts the red meat off of bass is my wife. She claims it vastly improves the flavor of the fish.

I always cut out the red section;

• It is the worst tasting, mushy dark part when cooked.
• It is the fatty part where and heavy metals are more likely yo be stored.

[spence]

Originally Posted by piemma

The only other person I know who cuts the red meat off of bass is my wife. She claims it vastly improves the flavor of the fish.

I cut most of it out, it's much stronger flavor and not to my liking. That being said, to cut it all out is nearly impossible unless you remove a lot of good meat, so some compromise is necessary.

To the original post, I don't think there's any problem with cleaning fish on top of the cooler, although I'd like a more consistent surface if I was going to remove the skin.

I would bleach the crap out of it frequently though. A cooler top isn't a cutting board and will nick quite easily (not to mention the existing texture) which will grow bacteria no matter how often you wash it with water.

-spence

[basswipe]

I use a cutting board strictly dedicated to filleting fish and nothing else.

[Slipknot]

Originally Posted by FishnGrega

why not?

I'm not sure but I catch them in saltwater, they are used to saltwater, maybe fresh water does something like dry it out or something, maybe making it tougher. All I know is what I was told and it makes sense. I have bled bass, iced it, then cleaned it not rinsing, and only rinsed it when preparing to cook and the fillets taste great, can't get much fresher than catching your own.
If I has saltwater ice, I'd ice my fish with that too.

[beaver]

Originally Posted by FishnGrega

why not?

Grega, not exactly sure why. There is a science behind it, but I never use freshwater on a bass until it is ready to be cooked. Filet and rinse in a bucket of ice cold saltwater. Just the way I've been taught by my elders, but I guess it does make sense.

[FishnGrega]

Originally Posted by Slipknot

I'm not sure but I catch them in saltwater, they are used to saltwater, maybe fresh water does something like dry it out or something, maybe making it tougher. All I know is what I was told and it makes sense. I have bled bass, iced it, then cleaned it not rinsing, and only rinsed it when preparing to cook and the fillets taste great, can't get much fresher than catching your own.
If I has saltwater ice, I'd ice my fish with that too.

Originally Posted by beaver

Grega, not exactly sure why. There is a science behind it, but I never use freshwater on a bass until it is ready to be cooked. Filet and rinse in a bucket of ice cold saltwater. Just the way I've been taught by my elders, but I guess it does make sense.

thanks guys I guess I'm gunna have to try rinsing them with saltwater instead.

[nightfighter]

Originally Posted by beaver

Grega, not exactly sure why. There is a science behind it, but I never use freshwater on a bass until it is ready to be cooked. Filet and rinse in a bucket of ice cold saltwater. Just the way I've been taught by my elders, but I guess it does make sense.

Yup, is what I was told long ago, although don't very often have ice cold... usually just put the fillets in a bucket of salt water, then into a ziplock after skinning. If vacuum packing, still don't rinse with fresh while processing. Only rinse in fresh just before preparing to cook.

[Fishoholic]

Just a little bile.. I try to keep it away from the meat but I don't think it will hurt ya. Anything I plan on eating or giving away I always bleed right away. Then I actually wait a day or 2 to fillet them. Maybe I'm nut's but I've found the meat is at it's best quality after doing this. VERY white and flaky.

[JackK]

Agreed... I always try to wrap my fillets in saran wrap and let them sit for a few days after catching. Bass get 2-3 days, tuna 4. The meat gets firmer & there's more flavor... get that umami goin' on.

I've heard many people say striper sushi isn't any good, and it's not (IMO) if you do it with a fresh-caught fish. But if you leave the shoulder section to rest in the fridge as described above, it makes phenomenal sashimi.