MyFishFinder Forum
My Fish Finder Main => General Fishing Discussion => Topic started by: 1tigger on Sep 12, 2006, 03:56 PM
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Just wondering how many of you and why you soak fish and game in milk before you prepare it !
I keep hearing about this and haven't tried it yet because I'm not sure what the outcome it supposed to be .
I grew up in the mid-west and never once heard of this but when I moved to N.Y. it's all I hear about .
What is the pourpose of this ?
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Just wondering how many of you and why you soak fish and game in milk before you prepare it !
I keep hearing about this and haven't tried it yet because I'm not sure what the outcome it supposed to be .
I grew up in the mid-west and never once heard of this but when I moved to N.Y. it's all I hear about .
What is the pourpose of this ?
All the time...take milk and some lemon juice and some fresh garlic sliced thin...soak the fillets for an hour or so, then bread and deep fry as usual.....it works on everything except bass.....nothing makes bass taste better...
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ill have to give it a shot sometime
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ive used saltwater on certain meats..but never once milk on fish..i may try it...but im kinda lactose intolerant so i dunno.lol.
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it works great, i dont eat much fish, but for the "gamier" tasting fish it definitly makes it alot more mild :tipup:
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works good on fish and game to help mild the taste. personally i only use it on game and salt water on fish. i always soak my duck breasts in milk.
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I have done this with buttermilk, especially with undesirable fillets. This works on pork, chicken, or anything else you want to fry. As far as a soak for gamy catfish, try baking soda water instead of salt water. This can turn mud flavor into a pleasent mild fillet overnight.
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A guy I know said he freezes his fish in it.... I have a whole tank if anyone needs extra ;)
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I will take it all if you dont want your milk check! ;D
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I will take it all if you dont want your milk check! ;D
What milk check :( with todays milk price not much to go around :'(
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yeah, the price of pigs isnt so great either :-\
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i always soak my duck breasts in milk.
How does that work for you? I have heard it makes a big difference. Have you done it with geese?
I love to hunt waterfowl, but usually end up making jerky from the breasts.
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How does that work for you? I have heard it makes a big difference. Have you done it with geese?
I love to hunt waterfowl, but usually end up making jerky from the breasts.
makes a big difference. pulls alot of blood out. i use it on ducks geese and venison if its an older mature deer. if you want i'll take all them breasts from you. ;D
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I wont argue milk and game meat, but if the filets you're eating require soaking in milk, then I know I wouldnt be eating them. try bleeding out your fish before filleting, and you will see a huge difference in the filet...fish should never have any odor whatsoever when properly handled fresh or for the freezer.....none....well.....your hands will.....Grump ;D
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I wont argue milk and game meat, but if the filets you're eating require soaking in milk, then I know I wouldnt be eating them. try bleeding out your fish before filleting, and you will see a huge difference in the filet...fish should never have any odor whatsoever when properly handled fresh or for the freezer.....none....well.....your hands will.....Grump ;D
good point grump. i started bleeding out my eyes and salmon a few years ago. big difference. i still soak them in a salt water solution if i'm gonna refridgerate them for a few days before eating.
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What? You mean you can't just drag em around all day laying in the bottom of the boat on an 80 degree day-take them home and throw them on the lawn- clean em the next day....and not expect them to taste like filet of sole from the supermarket?
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I wont argue milk and game meat, but if the filets you're eating require soaking in milk, then I know I wouldnt be eating them. try bleeding out your fish before filleting, and you will see a huge difference in the filet...fish should never have any odor whatsoever when properly handled fresh or for the freezer.....none....well.....your hands will.....Grump ;D
I think fishiness or gaminess is all a matter of perception, and personal tastes. Some folks hate the intense fishy oily flavor, while others crave it. As a kid growing up on the coast of Maine, and father a lobsterman, we never "diluted" the taste of our fish with the exception of eels (yes, eels... very HUGE eels), which my mother would bake in the oven like a roast bathed in milk. It actually made them quite good.
I'll have to try some buttermilk soaking my laker filets though. I'm really not fond of the taste on them.
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What? You mean you can't just drag em around all day laying in the bottom of the boat on an 80 degree day-take them home and throw them on the lawn- clean em the next day....and not expect them to taste like filet of sole from the supermarket?
Kind of like those pictures of guys coming home from deer camp, with the deer across the hood. That's good for the meat.
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makes a big difference. pulls alot of blood out. i use it on ducks geese and venison if its an older mature deer. if you want i'll take all them breasts from you. ;D
Nah, we like jerky too. But I would love to be able to cook the breasts another way. Any suggestions?
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The milk is more like a maranade, nothing more than a liquid to mix the lemon juice and garlic in so the flavors will blend. I don't use it to dilute any flavor from the fish, rather I use it as a "carrier to get the lemon and garlic flavor in. I like to mix a few eggs in as well, that way after I've let them soak for an hour, they're all ready for the bread crumbs and the deep fryer.
On stronger tasting fish like catfish, I trim off all the lateral line before I soak them, so the strong taste is eliminated.....Esox
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When I lived in Florida, Milk was used quite often!
It would normally be used on fish like Shark, Bluefish, any Mackeral, Swordfish.... Mainly oily fish!
The milk has a way of absorbing some of the oil from the fillets I guess.
I tried Shark both soaked in milk and not soaked and the soaked one tasted much better!