Nancy Young wrote:
> I see people talk about muddy tasting catfish and tilapia.
> Today I got my Cook's Illustrated and they discussed this.
> Long story short, they recommend an acid soak first, and their
> acidic soak of choice is buttermilk. Soak for an hour before
> cooking ... rinse off the buttermilk, pat dry and proceed with
> the recipe.

Interesting thread, nancy.

I don't like catfish, because it always tastes muddy to me and also
because they are such ugly buggers but I haven't found that to be
the case with tilapia (which is not that easy to find in my part of the
world for some reason).... I have the same problem with bream (dunno if
you've ever tried it?) We used to go fishing in my young and foolish
days - and usually threw any bream we caught back into the water,
because no matter what we soaked it with, or for how long, it always
tasted muddy to me... IIRC, my Dad used to soak bream in a very weak
solution of vinegar and water to get rid of the muddiness, but never
worked for me...
--
Cheers
Chatty (Picky) Cathy

Monday is a lousy way to spend one seventh of your life.