Quote:
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.
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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.
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