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Post by Baz Faz on Apr 27, 2017 23:34:35 GMT 2
Our neighbour loves fishing and today he went off to a local pond and came back with two fine trout. He gave us one. The problem is that these trout always taste muddy. Even though the pond is fed by a spring it is obviously not like a fresh running river.
Any ideas for getting rid of (or masking) the muddy flavour?
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Post by sophie on Apr 28, 2017 1:48:17 GMT 2
If you use enough garlic, it should mask it.. garlic butter trout anyone?
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Post by auntieannie on Apr 28, 2017 10:49:54 GMT 2
oh, I am surprised your neighbour actually got them out. I thought the British way of fishing was to catch the fish and release it. catch the fish, release it, etc. until the fish doesn't fancy being caught again.
it seems to me it will be difficult to remove a taste no doubt obtained from what the fish ate during its life?
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Post by slowcoach on Apr 28, 2017 18:02:34 GMT 2
Here pussy pussy.
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Post by auntieannie on Apr 28, 2017 18:18:03 GMT 2
our slow is wise.
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Post by Baz Faz on Apr 28, 2017 19:07:19 GMT 2
oh, I am surprised your neighbour actually got them out. I thought the British way of fishing was to catch the fish and release it. catch the fish, release it, etc. until the fish doesn't fancy being caught again. Our neighbour has bought a ticket to fish once a week at the pond. He is allowed to keep two trout. In fact he caught ten and released eight back. |
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Post by Netsuke on Jun 2, 2017 21:48:26 GMT 2
I do know this is way too late for the two trout spoken of, but should you get muddy trout again, there is this -
1. Keep it for at least 6 hours in saltwater and vinegar, then rinse it with fresh water before cooking. This is the method used in Italy for mud tasting freshwater fish, where grape vinegar is very cheap.
2. Keep it a few hours in milk. Milk is an efficient neutraliser, not only for odour, but also for many chemicals and toxins. Remove the fish from the milk, rinse in water, and prepare in your preferred way.
Keep it in the fridge when doing this.
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Post by Baz Faz on Jun 16, 2017 18:20:20 GMT 2
Just seen this, Netsuke. Next time he gives us trout I'll soak it/them in salt water and vinegar. We brought cheap wine vinegar back from France last week. Thanks.
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Post by rikita on Jul 10, 2017 10:24:02 GMT 2
no idea about trout, but people used to bring carps (who can have a muddy taste) home alive and keep them in the bath tub for a few days. not very nice for the fish, though ...
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Post by Baz Faz on Jul 10, 2017 10:46:39 GMT 2
no idea about trout, but people used to bring carps (who can have a muddy taste) home alive and keep them in the bath tub for a few days. not very nice for the fish, though ... Some time ago I read a book by Wechsburg (?) called Blue Trout and Black Truffles. In that he wrote about what you described. The live carp was put in a large cooking pot and the water changed over several days. When it was decided that the carp was cleared of its muddy taste a handful of herbs was put in the pot. The carp, by now ravenous, quickly ate the herbs. A bottle of white wine was then poured into the pot and it was put to cook... |
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