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Do you rinse your fillets?
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<blockquote data-quote="CatDaddy" data-source="post: 459423" data-attributes="member: 755"><p>I'm sure you already know this, but make sure ALL red meat is off the skin side of the fillet. That's the mistake I see people make most often and blame the fish for the taste. I promise if you get that all off it'll be some of the best fish you've cooked. Good call on bleeding it out first - cats hold a TON of blood.</p><p></p><p>I cut mine up into approximately 2" x 2" cubes to bread and fry. They cook much more evenly that way.</p></blockquote><p></p>
[QUOTE="CatDaddy, post: 459423, member: 755"] I'm sure you already know this, but make sure ALL red meat is off the skin side of the fillet. That's the mistake I see people make most often and blame the fish for the taste. I promise if you get that all off it'll be some of the best fish you've cooked. Good call on bleeding it out first - cats hold a TON of blood. I cut mine up into approximately 2" x 2" cubes to bread and fry. They cook much more evenly that way. [/QUOTE]
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