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Great way of removing gaminess and oily taste from fish (trout, salmon etc.) This method is supposedly a common technique in restaurants to produce a sweeter and fresher taste. All I know is it works on trout and kokonee salmon. Got this "sweetening" recipe from Field And Stream Magazine in the mid 80's. Works great on fillets and pan dressed fish.
Units: US | Metric
Serving Size: 1 (3852 g)
Servings Per Recipe: 1