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Catfish Solution to Bullheads
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<blockquote data-quote="SDMF" data-source="post: 442939" data-attributes="member: 412"><p>Have you tried an overnight soak in buttermilk? Gotta get all the red meat and yellow fat out of the fillets as well.</p><p></p><p>Saw the English chef w/cooking show on outdoor channel (Mike Robinson) bleed, gut, and then tail-hang fish overnight on last night's episode. They were in way Northern Finland spearing cod and "flatfish" intending for Halibut but got a Plaice instead.</p><p></p><p>They talked about hanging fish from the tail in the "not-quite" freezing cold helping to "set-up" the fillets. The fillets sure looked nice and blood-free.</p><p></p><p>I bet that bleed-out and tail hang would work for any kind of fish. A deep/talll cooler with a little ice @ the bottom oughta do.</p></blockquote><p></p>
[QUOTE="SDMF, post: 442939, member: 412"] Have you tried an overnight soak in buttermilk? Gotta get all the red meat and yellow fat out of the fillets as well. Saw the English chef w/cooking show on outdoor channel (Mike Robinson) bleed, gut, and then tail-hang fish overnight on last night's episode. They were in way Northern Finland spearing cod and "flatfish" intending for Halibut but got a Plaice instead. They talked about hanging fish from the tail in the "not-quite" freezing cold helping to "set-up" the fillets. The fillets sure looked nice and blood-free. I bet that bleed-out and tail hang would work for any kind of fish. A deep/talll cooler with a little ice @ the bottom oughta do. [/QUOTE]
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