|
| | | Junior Member
 
Group: Forum Members
Last Login: 9/6/2008 6:24 PM
Posts: 12, Visits: 95 |
| | Hello there, I have been grilling my fish with the skin on one side and i still get that fishy taste. I use lots of lemon,seasonall,garlic,and some seafood rub and still i can taste the game flavor. Oh yeah i grill redfish and speckeled seatrout, the trout isnt too bad but the red i can hint a taste of fishy. I cook the fish in some aluminum and basically steam them should i place them directly onto the grill? Any help will be greatly appericated. Thanks Live to fish, fish to live.
Wademan |
| |
| | | Supreme Being
Group: Administrators
Last Login: 6/8/2011 10:41 AM
Posts: 413, Visits: 746 |
| | I put the fish directly on the grill . . . I use a little olive oil on both sides with just salt and pepper. I usually make a sauce/salsa to put on the side of the fish like: Mahi w/ Mango salsa (chopped fresh mangoes, cilantro, lime juice, teaspoon of honey, pinch of salt) Salmon w/ brown sugar / dijon mustard / fresh chopped dill Trout or redfish w/ sundried tomatoes (pack in oil) / fresh chopped basil / crumbled feta cheese I think the key for me is putting it directly on the grill though. Good luck and let us know how it goes next time! |
| |
| | | Junior Member
Group: Forum Members
Last Login: 6/26/2011 1:49 PM
Posts: 10, Visits: 34 |
| | Always important to remove any of the dark red colored meat along skin side and backbone before or after you cook. That is the area you are getting the fishy taste from. Remove the skin as you can get extra and unwanted flavor by leaving it on and you do not need to leave the skin on to cook. As Trice stated above a good coating of olive oil and some simple seasoning is all that is needed. Make sure the grill is preheated on full blast, oil the grate, turn down to medium when fish is placed on it. Don't touch the fish for 3-4 minutes depending on thickness and allow good grill marks to form. Flip once only and cook for another 3-4 minutes and it's more than done. Most of the time my fish is done in 7 minutes, allow to rest before cutting. Do not over cook your fish, it will dry out and also increase any fishy flavor in the meat. Also if you are freezing your fish, then thawing before cooking this can increase the fishy flavor. I prefer Crystal Hot Sauce as my condiment of choice, and some black beans and mexican rice as a side. |
| |
| | | Supreme Being
Group: Forum Members
Last Login: 8/10/2011 12:50 PM
Posts: 807, Visits: 1,604 |
| | |
| | | Supreme Being
Group: Administrators
Last Login: 6/8/2011 10:41 AM
Posts: 413, Visits: 746 |
| | Ha! 
|
| |
| | | Forum Newbie
Group: Forum Members
Last Login: 7/7/2008 6:26 AM
Posts: 1, Visits: 6 |
| | Try this for redfish. Filet the fish leaving skin and scales. Let the filet(s) soak in water with ice. Soak in the water at least overnight. I let mine soak until I can replace the water and there is no blood in the water. After this, marinate in italian dressing-- I like the kind with lots of "stuff" in it. You can add some lemon/ herbs or whatever you like. Need to marinate overnight at least. Sprinkle liberally with K-Paul's blackened redfish seasoning and place directly on grill with the skin/scales down. Cook over medium heat until meat flakes easily with fork. |
| |
| | | Supreme Being
Group: Forum Members
Last Login: 8/10/2011 12:50 PM
Posts: 807, Visits: 1,604 |
| I don't get it. Why take the time to kill it, clean it, kill it again and finally grill it? It seems like a lot of work to keep your fish from tasting like (get this...) fish. If ya don't like the taste of fish, there are plenty of other things to put on the grill that don't take 2 days to marinade.
A few tips I have not seen yet that would make a difference:
Bleed your catch ASAP
Never ever freeze your fillets
Keep your meat dry. Pat the fillets down with paper towels after rinsing them to get the water off. Complete opposite from soaking in ice water which does nothing more than get your meat wet and in some fish, mushy.
~Mark~
CooKnFish Online |
| |
|
|
