Fish without the fish tast

[WyoBowhunter21]

Me and my fiance are not fans of eating fish but we like to fish. This is where my issues arrise. Does anyone have any recipes that they are willing to share that I could try that make it so you don't have a really strong fishy taste. We would use freshwater fish (rainbow, brookie, brown etc.). Any help would be greatly appreciated.

 

[fillthefreezer]

use saltwater bottom fish.

haha, sorry not much help. but wanted to tag along as i dont like fishy fish either and am yet to find a way to do that with freshwater fish, sturgeon and walleye aside.

 

[mfolch]

Cover the fish filet in a layer of pesto, wrap it in bacon and sear both sides until the bacon is crisp, then cook at low heat or bake in the oven. Serve as is or in a baguette as a po'boy. Another thing to do is to grill the fish and drizzle it with lemon and olive oil in which you have cooked diced onions.

 

[mfolch]

Also, soy sauce does an amazing job of masking a fishy taste; hence it's frequent appearance alongside sushi. Use it as part of a marinade. But the pesto bacon-wrapped trout po'boys remains my fiancée's favorite meal. Made it for her when we first started dating to prove that I'm not a hunting crazed brute. The truth is I am, but my roommate in college was a professional chef and I just copy what he did. It worked.

 

[spdcrazy]

i'm not quiet sure it masks the flavor, but my favorite way to eat rainbow stockers in AZ lakes is this

gut it, leave head/skin/fins on. and fill the gut cavity with some jalapeno, bunch of cliantro, green onion, lemon slice or two, and butter.

then cover in tin foil and grill. guess the oven would work too. but grilling it with some cedar or better yet mesquite!
always wanted to add bacon someone, but never did it.

 

[5MilesBack]

Just stick with Brookies for eating, they don't have a strong fishy taste.

I'm not a big fan of trout in general, but I will eat Brookies any day.

 

[spdcrazy]

Just stick with Brookies for eating, they don't have a strong fishy taste.

I'm not a big fan of trout in general, but I will eat Brookies any day.

ohh how i miss brookies. sadly my local lakes had nothing but 8-10in rainbows back in my time there

 

[Lawnboi]

Nothing is better than a brookie. Some of the smaller freshwater fish would be worth a try.


Most of your store bought are going to be a little fishy.

In wi, we are fortunate enough to have some good smaller fish. Bluegill and crappie along with some smaller walleye are what I prefer to eat. Though a brook trout trumps them all.

 

[boom]

You buying or fishing?

Waterside cooked fish is pretty odor free.

 

[SDHNTR]

Stop eating trout.

 

[WyoBowhunter21]

I am fishing not buying. I wont buy because of the cost. We own a small creek that produces some great brooks. I am also only an hour away from a lake and a few miles from a smaller lake that holds some rainbows, walleye.

 

[GFY]

soak the fillets in milk, takes out all of the "fishiness" We do it with the whitefish we get in the rivers around here and they are great!

 

[BigAntlerGetter]

Sorry can't help ya with the fish taste, fish are fish gonna taste like fish, hahahhahahahhaha sorry but I have heard cooking them with bacon grease in the belly helps, and lemon is supposed to help, I never really tried it cause I grew up on trout so I really didn't know other fish tasted different

 

[boom]

I am fishing not buying. I wont buy because of the cost. We own a small creek that produces some great brooks. I am also only an hour away from a lake and a few miles from a smaller lake that holds some rainbows, walleye.

cool!

i like fish. but i understand. i think ginger helps perfume any fish dish. sometimes when i fry fish, i toss in slivers of ginger to taint the oil. it adds a cool flavor. same with stir fry..or baked fish. ginger.

fish isnt for everyone.

 

[jquarnberg]

I have the finest recipe for no fishy taste... Catch and release.

 

[5MilesBack]

I have the finest recipe for no fishy taste... Catch and release.

I spent a month in BC fishing by myself and only ate two trout in that time........and they were pretty fishy, which is why I don't like trout unless they're Brookies. However, Arctic Char is also very tasty.

 

[Shraggs]

hi, i catch hundreds of king salmon, coho and steelhead each summer here in lake michigan - give most away since we prefer milder fish. salmon are stronger than trout to me by a long shot. when we do eat them, as has been mentioned -- soy, milk, lemon, but to me the best for removing strong taste in fish (or venison) is lime juice. just mix up equal parts of milk, lime and soy and let sit for at least 30 minutes. does an amazing job. also, if fillets are 1 - 2 inches thick i will thin them out, but guessing brookies may not be that big . if you can fry or grill, try to char on high heat first then turn heat down until done. if i have skin on, will stay away from blood line and leave some meat on the skin as that is the strongest part, if i am filleting the skin off, always leave raw flesh on the skin to avoid strongest part again.

john

 

[Shraggs]

some eye candy for those that also like to fish - 5 early spring kings, each at 20 lbs, in a few months they should double their weight !

 

[ringer57022]

you could cover them in shore lunch (breading), and then fry them up. I haven't met many people that don't like the taste of this. Eat them like that, or throw together some fish tacos with the breaded fish.

 

[Colbyqueso]

Stay away from the old tin foil thing. That makes it worse. Blackening seasoning is good. Descale fish. Cast iron skillet. oil.low heat. Cook whole. Cook have way thru on one side. Flip. Cook half way on other. Take off heat and cover. The residual heat will cook it perfectly. Pull meat off of bones like butta! We also do trout cakes. Fillet the fish. Pick rest of bones out. Chop up. Use a crab cake recipe. Or simplify. Egg. Bread crumb. Seasonings of your choice. Again low heat in oil. The key to cooking fish is not to use high heat. Fish is delicate.