Quote:
Originally Posted by Rooster
How do you prepare the fish to cook so it doesn't taste funky?
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If you have had paddlestick that tasted fishy, the red meat wasn't apparently totally cut off of the white meat. The red meat is very fishy. However I have noticed if it has been frozen it can get fishy as well.
I usually just cube it up and put fish breading on it and fry it. Captain Jacks fish breading from KC is outstanding. You can also bake it or grill it. I've also boiled it in 7-up and dipped it in clarified butter - poor man's lobstah.
Especially now that you only get to keep two as possession, when I get home I trim it up and soak it in salt water for a few hours. Then I cook up what I want to eat and give the rest away because of the freezing/fishy factor.