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Eating White Bass


scaleface

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I soak my fillets in cold salt water as I am cleaning.

 

I then run the fillets in cold water and ice while constantly stirring them.

 

Then I get them frozen as fast as possible for a minimum of 48 hours. 
 

then thaw, soak in whole milk for 30 minutes. And that fishy taste is EXTREMELY minimal. 

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