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For those who eat fish, do you soak in milk if so why ?

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I eat a lot of of fish but don't soak it in milk. The idea behind that is to help reduce the strong or fishy taste of some fish as it is supposed to help neutralize the taste. Bleeding fish out just after capture & keeping them cool or one ice helps too. 

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I soak my fish in milk, mustard, egg and sea salt.  The milk and egg are so the corn meal sticks on well.  The mustard is to add a little flavor and color.

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Not us. Except for shark. We soak it for 3 days im milk and it's excellent after that, esp. Smoked.

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No milk

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Thanks for the reply’s I was just wondering if there was some type of science behind the milk deal like it removes toxins or something?

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No milk.

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All the fish I get are unfortunately lactose intolerant. 

But they do seem to enjoy being soaked in Hot Fat.

:smiley:

A-Jay 

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9 minutes ago, A-Jay said:

All the fish I get are unfortunately lactose intolerant. 

But they do seem to enjoy being soaked in Hot Fat.

:smiley:

A-Jay 

Lard is supposed to be the best option for deep frying because it is flavorless. Unfortunately my electric deep fryer frowns upon the use of lard so canola oil is what I use

 

@Burro I eat quite a bit of fish. Reiterating on what @Dwight Hottle said, keep the fish alive until you are ready to clean them, or immediately put them on ice when you catch them, and in the case of catfish or larger gamefish bleed them. Bleeding the fish consists of cutting off their tail while they are still alive and allowing the heart to pump the blood out of the fish. The blood is what contaminates the flavor. If you are cleaning white bass or wipers, cut out the meat from the redline to the belly and discard, only keep the backstraps. Lastly, salmon and trout have a line of fat that runs down the lateral line of their body. After cooking, the skin needs to be peeled and the fat can be scraped off with a fork. The fat line will be grey and easily noticeable against the pink or white meat of the salmon or trout  

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Milk?

 

Proper cleaning is the key to good tasting fish; depending on species bleeding my not be necessary.

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I love a good fish fry, never have soaked any of it in milk. Lately though all we do is blackened in a cast iron skillet...

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I dont soak the fish I eat in milk but they are all a white tasty flesh . Now white bass , I may try soaking them in lime/lemon juice , that is suppose to take the strong taste out of them . They are so plentiful at my home lake I need to find  a way to prepare them . 

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I've always soaked the filets in salt water.  It's suppose to help draw the blood out.  It's how my dad did it, and how my his grandfather taught him.  Seems to work. 

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No milk.

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dip the fillet in milk, although I guess soaking would have the same effect. If doing a batter, I dip them in buttermilk, then cornmeal, then into the pan/fryer

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I have never soaked fish in milk. I usually do a beer batter on crappie filets and cornmeal on cat fish. 

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I soak mine in water, with the skin on (the whole thing intact actually, still alive, I don't eat fish :lol:). 

 

I wish I could like fish. I've tried lots of times and continue to do so a couple times a year, just can't get the taste for it back. 

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Milk/egg combo to get the breading to hold.  That is for Crappie and Bluegill and both White and Yellow Perch.  The only odd thing I have done was told to me by a charter Captain when I lived in New England.  He told me that a lot of people don't like Bluefish because of the strong taste.  After we caught a boatload of Blue's up to 10lbs, he showed me how to filet them. Cut out the bloodline and told me to put the fillets on the grill and marinate with mayonnaise. Per him it would pull the oil right out of the fish.  Danged if he wasn't right.  It was delish.   

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I have never "soaked" the fish in milk. My grandmother was always a firm believer in soaking them in saltwater then before frying in a cast iron skillet she would dip them in buttermilk and then use a cornmeal/flour mix with black pepper to bread them and then fry. Crappie and Bass where mainly what we were cooking.

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On 2/8/2018 at 9:35 AM, bobbyg said:

I have never "soaked" the fish in milk. My grandmother was always a firm believer in soaking them in saltwater then before frying in a cast iron skillet she would dip them in buttermilk and then use a cornmeal/flour mix with black pepper to bread them and then fry. Crappie and Bass where mainly what we were cooking.

That's how it is done! Grandma knows best

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No milk for me. I soak my fish in salt water.

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Saltwater if anything. But usually I just fillet them, wash them well and cook them within a day. I only cook crappie and small bass that i catch from the local drinking water reservoir near town or my buddy's small pond. I know that water is relatively clean and free of PCBs and mercury. And the bass from clean water taste better than crappie from polluted lakes.

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