Terry wrote on Wed, 03 Mar 2010 19:06:12 -0800:

>> Terry Pulliam Burd wrote:
>>> On Tue, 02 Mar 2010 09:20:01 -0500, Dave Smith
>>> > wrote:
>>>
>>>> Omelet wrote:
>>>>
>>>>> Why do you soak them in milk?
>>>>>
>>>> It is supposed to tenderize the squid.
>>>>
>>> I do this with most fish - seems to neutralize any "fish"
>>> smell.

>> Start with better fish. Mahi, Flounder, Grouper, and most
>> Snapper are outstanding. Fresh Cod and Halibut are also very
>> good. Farm-raised Tilapia and Catfish...notsomuch!

> Well, I knew I'd hear about not-so-fresh fish or not-so-good
> fish. Actually, my statement would have been more accurate to
> have said "I *did* this with most fish..." I lived in
> Indianapolis for 16 years and getting fresh fish and/or good
> fish was about as likely as my Audi qualifying for the
> Indianapolis 500. Ergo, the milk bath.

Getting back to fishy smells. They are an indication of a lack of
freshness and removal might be useful but really fresh ocean fish has a
special taste that is lost quickly and is impossible to reproduce. The
last time I recall noticing the taste was when I had deep-fried flounder
in the admittedly good Duangrat's Thai restaurant. It seems possible for
a restaurant to get fresh fish but I don't think the average customer of
Whole Foods knows what it is.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not