09-12-2005, 12:10 AM
I pack them in fresh water only..... (no salt)
I too have run in to an ocational skanky batch of gills and I can tell by the smell when I fillet them.
for these add a little extra salt and throw in ice cubes. about 50/50 ice/fillets This seems to help draw out the oils that is holding the smell in.
one extra thing to do is to add a table spoon of sugar in your batter and one dash of ground cayenne.
beleive this or not, the cayenne pepper will make the gills taist sweeter, only a dash is needed. you dont need the surgar to make it sweeter.
I throw in the sugar for another reason, that is to seal the out side of the batter so it dosnt soak up as much crisco. (by the way I use only all vegitable crisco from a can for frying fish) I will use penut oil once I get my turkey fryer set up. I can reuse the crisco if I fry french fries after the fish. I keep a sepreat can to catch use crisco...
do not use wesson or any other type of cooking oils because they will binde your stomach. if you dont beleive me just go to the emergency ward of any hospitol and set a hundred feet away from the door and watch all the old people going in with blocked colens.
as for freezer stocking fish, I use only the fish that smell good for stocking, dosnt matter what the time of year. if the water is clean they will always smell clean. summer time I fish deaper waters for less swetty fish.... slower catching but for the freezer it is worth it. if it is for a current fish fry most any fresh gills will do...
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I too have run in to an ocational skanky batch of gills and I can tell by the smell when I fillet them.
for these add a little extra salt and throw in ice cubes. about 50/50 ice/fillets This seems to help draw out the oils that is holding the smell in.
one extra thing to do is to add a table spoon of sugar in your batter and one dash of ground cayenne.
beleive this or not, the cayenne pepper will make the gills taist sweeter, only a dash is needed. you dont need the surgar to make it sweeter.
I throw in the sugar for another reason, that is to seal the out side of the batter so it dosnt soak up as much crisco. (by the way I use only all vegitable crisco from a can for frying fish) I will use penut oil once I get my turkey fryer set up. I can reuse the crisco if I fry french fries after the fish. I keep a sepreat can to catch use crisco...
do not use wesson or any other type of cooking oils because they will binde your stomach. if you dont beleive me just go to the emergency ward of any hospitol and set a hundred feet away from the door and watch all the old people going in with blocked colens.
as for freezer stocking fish, I use only the fish that smell good for stocking, dosnt matter what the time of year. if the water is clean they will always smell clean. summer time I fish deaper waters for less swetty fish.... slower catching but for the freezer it is worth it. if it is for a current fish fry most any fresh gills will do...
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