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<blockquote data-quote="Big J" data-source="post: 117259" data-attributes="member: 376"><p>This!&nbsp; Soaking fish is not the norm.&nbsp; I like to vacuum pack my fish when the fillets are still pink.&nbsp; I don't like cleaning those &quot;Nice white fillets&quot; from fish that are bled out.&nbsp; I mean if you have to travel with fish and clean them long after they are dead, I get that.&nbsp; However up at the lake with a livewell full of fishI much prefer to fillet, wash fillets and vac pack immediately. I like to get at them when they are flopping, flipping and trying to dodge my knife.&nbsp; The flavor/texture of the meat is much better and is not like fish that are &quot;white&quot; and have been soaked in water for too long. There is a difference in deep fried fish, but a much much more noticeable difference in taste/texture when grilling.&nbsp; Soaking fish is a nasty. Years ago I did soak it, now the most soaking it gets is in a bowl prior to vac packing.</p></blockquote><p></p>

[QUOTE="Big J, post: 117259, member: 376"] This! Soaking fish is not the norm. I like to vacuum pack my fish when the fillets are still pink. I don't like cleaning those "Nice white fillets" from fish that are bled out. I mean if you have to travel with fish and clean them long after they are dead, I get that. However up at the lake with a livewell full of fishI much prefer to fillet, wash fillets and vac pack immediately. I like to get at them when they are flopping, flipping and trying to dodge my knife. The flavor/texture of the meat is much better and is not like fish that are "white" and have been soaked in water for too long. There is a difference in deep fried fish, but a much much more noticeable difference in taste/texture when grilling. Soaking fish is a nasty. Years ago I did soak it, now the most soaking it gets is in a bowl prior to vac packing. [/QUOTE]

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