Kildonan
Well-Known Member
After countless hundreds (if not more) of those pests I’ve dealt with over my time fishing, yesterday I was offered a chance to try eating it.
The fish was bled, filleted and skinned immediately upon coming out of the water then soaked overnight in milk.
I must say, I was surprised when I tried it. It had been pan fried in some butter and herbs. The taste was mild, and good. Not the ammonia taste I’ve always imagined or been told would be there. Based on what I’ve read, the prep on this fish is what made it. Seriously, it was actually not too pretty bad.
The fish was bled, filleted and skinned immediately upon coming out of the water then soaked overnight in milk.
I must say, I was surprised when I tried it. It had been pan fried in some butter and herbs. The taste was mild, and good. Not the ammonia taste I’ve always imagined or been told would be there. Based on what I’ve read, the prep on this fish is what made it. Seriously, it was actually not too pretty bad.
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