MN DNR Patch of skin requirement on fillets

[Uncle Grump]

Per the regs, when putting a package of Walleye or N. Pike fillets in the freezer, I leave a patch of skin attached to the fillets. The fillets are packaged in a freezer bag and covered w/ water to avoid freezer burn.

The last few times we've had such fillets, SWMBO - aka Bride - aka Aunt Grump has informed me that she can detect a "fishy" taste (after cooking), and that the fillets are "slimey" when they are defrosted. My taster isn't quite as good as hers, but there is definitely "something" there - a "taste" for lack of a better description.

She also indicates no such taste when we eat the same fish fresh, or other frozen fish w/o the skin attached requirement.

Any suggestions as to how to avoid this?

Thanks

UG

[Lowe]

I will only leave the patch of skin on while transporting the fish and remove it before freezing. The DNR regs say fish must be packaged in a way that they can be counted and ID'd; I'm not sure if that means leaving the patch of skin on or not. It isn't very clear. On the rare occasion I freeze fish, I'm not going to leave that patch of skin on and ruin the taste of the fillets. I would guess that removing the skin once you are at home is legal.

[Surface Tension]

You only need to leave a patch on during transport. If I'm on a trip I try and keep the fish alive as long as possible. I then put the whole fish on ice till I get home then fillet them out. I'm convinced your fish will last longer and taste better if left undressed and on ice. Once you stick the knife into that fish you just introduced bacteria. I dont like the patch on my fillets because I think it continues to make slime.

[bturck]

On LOWoods as a service they clean our fish and leave a patch of skin on for transportation. When I get home and the fish are divided among those who went I remove the skin before freezing and pack in zip lock storage bags. No fishy taste from them at all. Locally I transport the fish whole and clean them when I get home so the skin in not a problem. they taste great. Bill

[huntnfish]

I am not sure if this is true, but I have always thought that the fishy taste is from some of the skin or slime touching the meat. When I fillet fish, I always take the fillets off the bone on a different part of the cutting board than where I take the skin off and make sure that the fillet stays out of the slime. Since I have started doing that, I have noticed that my fish seem to taste better.

[This message has been edited by huntnfish (edited 03-11-2003).]