Chef's Secret to Better Tasting Fish

The Secret Revealed for the Best Tasting Fish!
Recipes for Baked , Broiled , Grilled , Blackened, Smoked , or Fried .

Striped Bass, Back Bass, Bream, Catfish and Crappie have a wonderful flavor.
But sometimes, especially during warm months, will taste like the lake bottom.

You can cure all these problems by using the secret of the Chefs by soaking your cleaned fish fillets
in a salt and baking soda solution.
Top chefs have been doing fish this way for years, but few sportsmen seem to know the secret.

The Secret to the best tasting fish revealed.

Measure 1 tablespoon of salt and 1 teaspoon of baking soda to 1 gallon of cold water and stir until thoroughly dissolved. Submerge the fish in this solution and refrigerate for 8 hours or over night.
After 8 hours discard the salt - soda solution by slowly pouring out.

Rinse the fish under cold tap water and dry off your fillets.

Cook according to your favorite recipe or freeze them for later use.
When your family and friends want seconds and ask how you did it. Tell them its your secret fish recipe.

Baking soda was first used in America during colonial times, having been imported from England.
In 1839 it was first produced in the United States, but not until 1846 was a factory built to manufacture baking soda.
Doctor Austin Church from Connecticut and John Dwight, a farmer from Massachusetts set up the factory, and began its manufacture.

 

 


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