over time ive heard a lot about soaking and thawing fish and sometimes other seafood in milk.
is the purpose soley to take away fishy flavor,, does it do anything else (beneficial or otherwise)?
ive read things here and there online but would rather hear about it from some real ocean people.
also what kind of fish is it best to do this method with? jacks and other fishy stuff?
MILK, without james franco kissin any dudes
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Yea the milk is supposed to take away the fishy taste, but I think it just covers it up. Most people do it with shark. Cuz it takes away the ammonia smell to it.
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If you don't like fish taste, eat chicken.
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I make amazing rutabaga fries. Cut them into strips and soak in milk or buttermilk for twenty minutes, then rinse, then dry, season and bake or fry.
Marco, you are hilarious!
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If you don't like fish taste, eat chicken.
If I have to soak something in milk I'm not eating it, plus milk can give some divers flem.
Cheers, Don
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C'mon Steven, was just a joke.
I don't soak anything in milk. Well, maybe cookies.
Cheers.
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