Orange lingcod slime

[Srthomas75]

I have a question regarding the slime layer on lingcod. On a salmon I’ll de-scale the fillet before cooking/freezing. Lingcod I’ll only give it a quick wipe/ hose down before cutting the fillets. But later on in the kitchen on the cutting board I’ve always got the orange slime stain type mess to deal with from the skin. ( fresh for sure but I also think from frozen too as I freeze with the skin on)
I’m curious if others prep it differently or suggestions to lessen it??
( I’m assuming that if I scrub the skin better before I cutoff the fillets I will fix most of the issue ). But I just thought of it again tonight as I was making some fresh ling fish and chips.

 

[N2013]

I run the backside of my knife over its body before I start processing. Gets rid of the fish slime and then give both a rinse. Then I’ll de-skin on paper towel/separate cutting board. Use a clean board for prep. I freeze my fish skin off as well. Have tried both and haven’t noticed a difference in meat quality.

 

[tinboatrobb]

Remove the skin when you fillet the fish. The slime is worse if you don't and then freeze.

 

[Adrenafin]

One of the, if not the slimiest fish i know of is northern pike. An old timer told me a trick that works better than anything. Make a solution of vinegar and water and wipe the fish with it. The slime comes right off and doesn't come back. A 20 litre pail works good, just give it a dunk and wipe off with a paper towel.