Soaking fish after cleaning

[Bogsucker]

Please do not "soak" fish in anything other than clean filtered cold water. Anything added (especially SALT)to the water will tend to dry out the fish. Soaking in cold filtered water will cause the fish to absorb(through cellular osmosis)water making it plump and moist. Soaking in salt water the opposite will happen

NO SALT!

[Guest]

I agree with bogsucker that you don't need to soak fish in "salt" water. I do believe that you can soak fish in milk, especially if you are going to deep fry them. It draws out some of the moisture!

[Guest]

With fresh properly cared for fish, there is no reason to soak filets in anything, unless curing for pickling or smoking. Give filets a brief rinse to remove any excess blood or debris from the cleaning process, then drain. Keep in mind that cellular osmosis is an equilibrium process, and that ions are leaving the cells as water molecules are entering. Excessive exposure to a non-isotonic solution, ie. pure water, will cause the flesh to become "mushy" (to use a very scientific term). If fish must be soaked for any length of time an isotonic solution like milk or .9% saltwater solution would be more appropriate. The soaking process is typically used to rescue filets that have gone "fishy". Fish flesh when properly handeled should not smell "fishy", A "fishy" smell indicates that the decomposition process has begun. As the saying goes, an ounce of prevention is worth a pound of cure. Try using a cooler filled with ice instead of a stringer or livewell to store fish intended for consumption, promply clean, rinse, drain and refrigerate for the highest quality filets. Also when shopping for fish in the grocery store, it is best to buy frozen and thaw at home, as nearly all fish these days is shipped frozen, and only thawed for display/convenience purposes. Promptly return any fish that with a "fishy" odor, and demand your money back. There are a few stores here in the twin cities area that consistently offer slightly spoiled fish, and get away with it, because many folks don't know better.

[Guest]

Q: How long do you expect your fish filets to last in the refridgerator?

I have found they last longer when stored in a zip lock bag with the air sucked out, and NO WATER. Water creates habitat for bacteria to develope.

Don't complain when the fillets curl in the pan...They taste the best when they're fresh.

PCG

[Guest]

I hesitate to say exactly how long a filet will last in the refridgerator, depends on several factors, how the fish was handled before cleaning, how cleanly the cleaning process was, and the temperature in the refridge. Around my home, I usually plan a to prepare and eat the fish a day or two after catching them, you might get away with another day or so, any longer and its better to freeze them.

To avoid filets curling in the pan, let them come to room temperature and rest for a while, before breading and frying.

[Guest]

Listen to Coldone on the "curling" tactic; It works.

PCG

[kwkfsh]

As mentioned in previous posts there is really no need to soak any properly cared for fish/fillets. One of the best ways to insure a great tasting product is to bleed and ice your catch immediatly. Just make a cut across the gills and the fish will bleed out in 1 to 2 mins. Then put it on ice. When you fillet the fish there will be no blood whatsoever in the flesh and it will taste much better when prepared, and eliminate the need for any type of soaking.