IceShanty.com's Ice Fishing Community
New York => Ice Fishing New York => Topic started by: Ice Chipper on Feb 28, 2018, 09:47 AM
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I notice people putting their fillets in bowls of salt water when they're cleaning fish! Doesn't that make the fillets taste awful salty. If not how much salt to use? ???
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very small amount helps get the blood out of the meat,them put in cleat water
but you should "BLEED" the fish right after you get them.
;D ;D ;D
RAY
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Been doing this for as long as I can remember as I was taught this as a kid and I'm retired now. Not to much. Depends on how many and how big fillets are in your bowl.
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I don't soak my fish fillets but I use the same soaking method for wild game birds after cleaning. I use 1/4 cup of salt to 1-1/2 to 2 gallons of water (not to picky on the measurement), and soak for a couple of hours. The game does not taste salty, so I assume the same for fish. Try it on few fillets before you soak them all if you have any doubt.
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Soak fillets in salt water change water a few times . The next day, the fillets will be white .I guess it helps remove the blood which reduces the fish stink . I heard of milk and water drawing out the blood too.Never had the fish taste over-salted
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never seen much blood in a perch fillet ,just saying ...I never do that fillet pack in water freeze
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Some dudes swear by it! But I’d rather have a lil blood than unnecessarily extra salt in my diet, tbh. Plus I’d rather taste the game in my catches, instead of salt, too.
I just pat em somewhat dry and in the freezer bag they go!
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I use a little baking soda in the water soak for a hour or over night fish come out perfect.
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Fillets soaked in salt water are only salty if you dont rinse them off. USe how ever much you want, it doesnt make them salty.
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Some dudes swear by it! But I’d rather have a lil blood than unnecessarily extra salt in my diet, tbh. Plus I’d rather taste the game in my catches, instead of salt, too.
I just pat em somewhat dry and in the freezer bag they go!
do you vacupack them???? I use ziplock bags and fill with water to avoid freezer burn
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Nah...no salt soak unless they're gonna be pickled. Unnecessary! Just rinse well with cold water.
Double wrap with good plastic wrap and freeze on a good freezer bag. I don't always vacuum pack.
Rg
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I always add a bit of salt to the water I soak my fish in .... We have a nice Tupperware dish with a snap on lid I collect fish in until I have enough for a bag full .... A little salt cleans them up nice before freezing ....
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never had a fillet that got dirty :roflmao:
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do you vacupack them???? I use ziplock bags and fill with water to avoid freezer burn
Nope, I need to get a vacuum sealer though. I freeze them overnight by themselves and then add water the next day. I started doing it with crappie to prevent water log but I do it with everything now.
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Yeah anyone that freezes meat needs a vacuum sealer. All my venison and fish that I don't prebread gets vacuum sealed. That is another thing I don't know how many people on here do it but we have been doing it for years. A majority of my perch I bread before freezing, I just bread them like you normally would flour eggs breading of your choice, then I lay them out on cookie sheets and freeze. Once frozen you can bag them up the nice part is when you want some fish all you have to do is heat up the oil and throw them in no need to thaw and no need to make a mess breeding. Also a bonus is the breeding does a pretty good job of protecting them from freezer burn.
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Rg is right on, simple and effective!
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;D It seems to me the fish I catch through the ice have more slime than summer fish. If I rinse the filet in cold water with a handful of kosher salt is helps me rinse the slime off easier. Then freeze flat on a cookie sheet overnight and vac pack. :tipup: :tipup:
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Every once in a while trapper is right just fill the Ziploc with water fillets come out fine.
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Every once in a while trapper is right just fill the Ziploc with water fillets come out fine.
I heard Hell has some fishable ice today, too! :roflmao: :roflmao:
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bigfish I double wrap my venison in freezer paper then put packages in a large zip lock never gotten freezer burn .... but I would think a vacuum packer would be better .....
hey hey hey I was right about that picture on the whitney point thread being a black crappie and ya all know it :roflmao:...........
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Yo Guys & Gals,
I guess you got to put old Boggey on Trap's side of the ledger on this one. I use zip locks. I place a cup of water in each 15 perch fillets . . I add no salt. I lay the bag down flat on my fillet board as I gently squeeze most of the water (and air) back out, finally closing the zip lock bag. This process eliminates freezer burn and when frozen I have multiple flat bags easily stored in my freezer.
My kids, grand kids , friends and relatives are in line to get a package of them perch fillets from old Boggey. .In short, no salt needed. Also, as in all things " to each his own". If you want to soak your perch in salt, , go for it. No argument here.
Boggey
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the only fish I remember really having blood in them after cleaning was bullheads ,maybe a little salt would help those I don't know
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Yo Trap,
;D ;D
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hey ole boy ....hope all is well ;D
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I just tried soaking my perch in salt water for the first time, and they came out delicious. The process, called brining, removes blood from the meat and, yes, can make the fish too salty if done for too long. Lots of recipes and whatnot online for it. And lots of variation on techniques too. Some say to brine for no more than 30 minutes, some say to do it for a whole day. We did ours for several hours and I did not notice it to be too salty, although I did whole cleaned fish rather than fillets, and I bet fillets would soak up the salt faster. Brining has been used for centuries on all sorts of game, particularly fish and game birds. Adding seasoning to it can be helpful too.
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I don't really soak any fish I catch. Just usually rinse with a strainer or keep water running in a big bowl until its all clear. Is it possible the salt water soak is slightly cooking the fish so that it appears more white? I feel that soaking the fish in any water for very long is slightly cooking the fish which I try to avoid. I don't think it makes any huge difference either way though. Also agree on the freezing in water. I sometimes will use a milk carton rather then freezer bag and fill that with fillets and water. Worth the extra thaw time.
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shane you must have a big fish fry if you fill milk cartons :thumbsup:
me I have a hard time filling a sandwich bag with fillets
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https://www.cooksillustrated.com/how_tos/6635-why-you-should-brine-fish
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For my table I toss bigger fish back , perch and small eyes and stream trout don’t really need salt soaking IMO
And after filleted a really good rinse let stand a while then to the vac machine ,
I use to freeze in water which works well but takes up extra room , i stock up on winter perch to carry me through the summer , and they taste just fine , but what ever your happy with carry on ladies and gentlemen
Fish on and tite lines
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I don't use salt, just water. And, soaking them overnight, not only makes them whiter because of all the blood leaving the meat, they are firmer, as well. I use to just rinse mine like you. However, after a friend told me to soak them overnight, I will never just rinse them again. It is amazing how much blood is still in the meat if you just rinse them. The water in the morning, after a soak is tinged, with red. Try soaking in just water over night and you will do it forever! Just a tip for the guys who just rinse. Again, I don't think you need to add salt to the water. Just a good all night soaking.
Since when was blood in any meat a bad thing? All meat has blood in it. Now I'm not talking about massive blood clotty messes. Just infused blood . Did you ever consider , blood may be inherent in the taste of steaks, chops foul or even fish. Again, I mention this knowing we hang our red meats and poultry to drain the blood, but surely you must agree the blood that makes up the circulatory systems of all meat is never totally removed prior to eating.
Further, I will mention the only time I brine my perch is to make "poor man's shrimp" . You will note if you have ever done so, prolonged brining will start to curl these smaller fillets. Suggesting to me , you are actually pre cooking the fish with the salt additive. Again. one expects this salt ratio of the perch prepared in this method along with the tangy taste of the cocktail sauce. Not so with a fish fry or broiled fish in which case one can add salt and seasonings to one's individual preference.
Yup, just call me blood thirsty Boggey. :laugh: :laugh: :laugh:
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Weird.... I guess I’m doing some thing wrong. Have never seen blood in any muscle tissue of fish or game...
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I like to use about a pound of salt to a quart of water ,that way my lips are so tight I squeeze the blood out
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Yo Trap,
I bet you do. ;D ;D ;D :nono: :nono: :nono:
Boggey
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I have never use salt water but on catfish I use Old bay and milk. Cut fish into chunks and soak over night. Fry up fish nuggets the next day in favorite breading. Amazing.
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I can't imagine a need to expel anymore blood from a perch or bluegill fillet, and I don't think I would want them firmer. I fillet boneless, take the time to rinse each fillet by hand. Then freeze in a ziplock with water. I may consider soaking catfish or if I got into a bunch of bigger crappie, but otherwise I can't see ever soaking my fish.
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i never soak. rinse in clear water, pat dry, and vaccum pack. boneless,skinless fillets.
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Sometimes I use a little salt on bigger bullheads but not much...and that's in a big pan full a water for a few minutes