Striper flavor

[Yeti695]

What can I use if I don’t have buttermilk?​

There are a few popular methods for substituting buttermilk. Pick which one is best for you, based on what you have on hand:

• 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
• 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
• 1 cup buttermilk = 1 cup plain yogurt
• 1 cup buttermilk = 1 and ¾ teaspoon cream of tarter + 1 cup of milk

​

 

[TinkerTanker]

Special thanks to the PM gang too. Someone sent me this

 

[Yeti695]

I don't mind it, but my in-laws are not a fan of the fishy taste. So my wife and I had to find a way to make more palatable for them. This same method works for any gamey tasting meat. Milk will take a little of the taste out, but not as good as buttermilk.

 

[kingfish]

It seems to depend a lot on the source it came from. I've had it out of warm muddy water like Keystone and didn't like it much. I've caught out of the lower Illinois river where the water was clear and cold and found it to be quite tasty.

 

[SoonerP226]

It seems to depend a lot on the source it came from. I've had it out of warm muddy water like Keystone and didn't like it much. I've caught out of the lower Illinois river where the water was clear and cold and found it to be quite tasty.

Years ago, I was told that leaving catfish in a tub of cold, clean water overnight before cleaning them would get them to flush the mud out of their system and clean up their taste. I vaguely remember my grandfather leaving them in a tub of clean water before cleaning them, but I don’t know if it had any effect on the taste. If it did, I wonder if it work work for other fish, as well.

 

[O4L]

Try putting a thin layer of plain ol' yellow mustard on the fish before you bread it.

After breading and frying the fish you won't even notice the mustard and it takes out the gamey taste.

 

[kingfish]

Years ago, I was told that leaving catfish in a tub of cold, clean water overnight before cleaning them would get them to flush the mud out of their system and clean up their taste. I vaguely remember my grandfather leaving them in a tub of clean water before cleaning them, but I don’t know if it had any effect on the taste. If it did, I wonder if it work work for other fish, as well.

Don't know if one night would be enough or not, maybe. One thing I do remember being told was to soak the fillets overnight in milk to lessen the fishy taste.

 

[kingfish]

Try putting a thin layer of plain ol' yellow mustard on the fish before you bread it.

After breading and frying the fish you won't even notice the mustard and it takes out the gamey taste.

Now that you mention it, I remember mixing mustard in with the milk for the soak. You're right about not tasting the mustard.

 

[dennishoddy]

Ive never noticed any “off” fishy taste on stripers unless there was red meat left on the fillet.
We eat a lot of stripers and hybrid stripers, mostly cooked as a whole fillet on the pellet grill. At the end of cooking we like a lemon/dill aioli to spread over the fillets before eating.

 

[retrieverman]

This thread is hilarious. I’ve never seen folks try so hard to change the taste of fish. I think a big problem for some of y’all is trying to cook it other than how God intended which is breaded with corn meal and submerged in 360* grease for a couple minutes.