"Muddy" Tasting Trout - Why?

Gregg Lundgren

Now fishing on weekdays too!
#1
Check out the last three paragraphs of this article http://www.gofishbc.com/tips_articles/stillwater.htm

Chef's advice in a recent post about buttermilk seems to hold some merit based on some related articles I found. Commercial fish farms transfer the fish from rearing ponds to clear moving water for a few days before slaughter. If this is not practical, there are suggestions to soak the fish in milk/buttermilk in the fridge for a few hours. Apparently, this draws the taste from the skin and the underlying fatty layer of the fish were the taste is contained. The milk should not be retained for cooking.
 
#2
Good info from a good source! Thanks for the link.
Not all of our lakes host an algae bloom in the summer. I've not run into this problem of muddy tasting fish much but I'm not taking/eating fish from algae infested water either. I've always enjoyed a few trout on my plate and the best tasting fish for me have been harvested while using a pair of hiking boots to get where the fish live! I understand not everyone is capable of that but we do have deeper lowland lakes with colder water to accomodate those that can't hike.
 

Ed Call

Well-Known Member
#4
Scott, mind sharing some tips on how you are catching those finer tasting trout by using a pair of hiking boots? I've got an older set of hiking boots I can probably modify up for that purpose if you'll share your technique.
 

Chef

New Member
#6
Soaking in Milk, Buttermilk, acidic water, etc has been done for a long time for everything. Liver, sweetbreads, etc. Duck.... no. Marinated or brining duck... yes.
 

Scott Salzer

previously micro brew
#7
As for this guy, if I gots to put the fish in buttermilk to eat, I ain't keeping it. There is enough great tasting fish out there, no reason to go to extremes just to make bad fish edible.

Mumbles, hiking boot size is very important to the success of this technique.

MB
 
#9
I soak all my fish for approx. 30 min. in a "wash" made from one cup of milk and a tablespoon of mayonaise (salad dressing) whipped together. Sometimes I'll add a drop of soy sauce and a dash of dill/taragon.
Learned this when I lived in the "islands".
Works well for fowl as well. It will help seal the flesh and keep the natural juices/flavors in.:thumb:
 

Gregg Lundgren

Now fishing on weekdays too!
#10
Well Scott, instead of making "bad" fish edible, you could make "well behaved" Basin fish taste better beyond the spring opener.:)

But really my point was to let folks know this taste has little to due with muddy lake bottoms.:ray1:
 

Lex Story

Angler, Gastronomist, Artist, Jarhead, Geek
#11
leaving your catch on a stringer in the lake water also contributes to this bad taste. After necrosis the flesh of the fish begins to drawn in the lake water through osmosis.
I bring a couple of 2 gallon zip lock bags and drop my catch in the bag with some bottled water. When the fish dies it soaks up fresh water. On a side note duck is one of the most misunderstood proteins by westerners. Read James Petersons "The Duck Cookbook" or go to culinary school... or hang out with foodies and chefs.
 

TD

Active Member
#13
I prefer the hiking boot method. Bring along a little olive oil or butter, some green onions, garlic glove, and lemon slice. Toss some cubed baby reds in the skillet too. Finish with berry cobbler topped with the freshly picked hucklberries that you gathered on the trail on your way in.

Oh, can't forget the nalgene bottle with Chardonay cooled in the outfeed stream.

Not something I enjoy on extended hikes but is a real treat on one or two day outings.
 
#14
Scott, mind sharing some tips on how you are catching those finer tasting trout by using a pair of hiking boots? I've got an older set of hiking boots I can probably modify up for that purpose if you'll share your technique.
Ed,
Very important, no boot mod needed. Here's the recipe, old world, backwoods, and garanteed to please your palate.
Take 4 foot long trout, remove heads and entrails. Wrap fish individually in cheesecloth then stuff 2 fish each in each boot. Set in refer ( we learned the hard way to use the refer, use to set boots on the back porch as is our habit but the coons would run off with them, darn theives) over night. Next day remove cheesecloth and cook, bake, or fry the fish according to your favorite method. We never had anyone complain 'bout muddy tasting fish even if your boots were a bit muddy. Chefs of old have known of the wonderful qualities that salt and seasoned leather possess in food preservation. The neat thing is both are found in your boots so it makes a convenient point. Plus the next day when you put your boots on to go to work you're pleasantly reminded of the tasty dinner you had the night before. Also when you get to work your buddies will know you've been fishing again and they'll be jealous. Nothing but upside I'd say!
So there ya' have it. Oh, I almost for got, there is a certain fly I use in the summer to kick off this family recipe. I'll see if I can round one up for you.
 

Ed Call

Well-Known Member
#15
Scott, thanks for the procedure, but I'm already sunk. I see your system starts with 4 foot long trout. That flat rules me out. Thanks for sharing.