Strong taste to some pieces of striper fillet, weird mystery - Page 2
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Thread: Strong taste to some pieces of striper fillet, weird mystery

  1. #16
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    The Japanese KNOW how to prepare fish for the table. I've been following this IKE JIMI procedure on all the fish I catch and can really TASTE a big difference in the meat!

    http://www.anglers-secrets.com/how-to-keep-fish-fresh/
    Len
    Finest Kind


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  3. #17
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    Here is the second part of this VERY informative article about IKI JIME and how this simple procedure REALLY makes a difference in the quality of the fish you keep for the table:
    http://www.anglers-secrets.com/what-...s-to-the-fish/
    Len
    Finest Kind


  4. #18
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    Very informative links.
    rubber duck

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  6. #19
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    Quote Originally Posted by stoxbonds View Post
    The reason you dont want to use tap water is that the chemicals (chlorine etc) in tap water will degrade the fish over time. Rinsing in tap water is ok if you are planning to eat the fish right away. Never use tap water to rinse a fish that you plan to freeze.
    Fresh water also causes bacteria growth almost immediately

    Rinse one fillet in fresh water and not the other fillet
    put in fridge for 2 days
    one with fresh water will stink like hell while other will have little to no smell

    never rinse fish in fresh until you get ready to cook
    even if you are freezing it
    Capt Scott Pierce Tuna Chic
    2009--2010--2012 Duke of Fluke wins 2014 2nd place

    2014 --2015 Cape May Flounder Tourney Wins (off the hook b&t)

    2014 Cape May Striper Tourney Win (off the hook b&t)
    2014 Schooner Island Marina Fluke Tourney Win

  7. #20
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    Quote Originally Posted by bigfish4me View Post
    Thats how we do it as well, no fresh water

    I don't even rinse with salt water, filet the fish and right into ziplock that later gets vacuum sealed - keep that fish slim(for lack of better word) on the filet. I wash the filet with cold tap water after it has defrosted, then pat dry and cook.
    "Bull Run"
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  8. #21
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    Quote Originally Posted by chasenquinn View Post
    I don't even rinse with salt water, filet the fish and right into ziplock that later gets vacuum sealed - keep that fish slim(for lack of better word) on the filet. I wash the filet with cold tap water after it has defrosted, then pat dry and cook.
    That is what we do also
    Capt Scott Pierce Tuna Chic
    2009--2010--2012 Duke of Fluke wins 2014 2nd place

    2014 --2015 Cape May Flounder Tourney Wins (off the hook b&t)

    2014 Cape May Striper Tourney Win (off the hook b&t)
    2014 Schooner Island Marina Fluke Tourney Win

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