Muddy Spring Taste - Smoke It?

[Derby]

quote:Originally posted by Lipripper

Salmon do that when they hit the fresh

You would be correct in regards to just about any White Spring in the river- I have had some good red Springs that were good table fair-just have to catch them before they turn

 

[Derby]

quote:Originally posted by Time

Red fleshed spring caught in Beecher Bay.
Filleted and frozen (vacuum packed).
Only thing I can think of, that may have contributed, is that I didn't bleed the fish out, but I can't see that as the cause.

Will smoke the rest of it, but probably won't do the 72 hours in ketchup, although I'm sure that would mask any odd tastes. Heck, that would even turn a white spring into a sockeye.

Thanks guys

Personally I bleed just about all my fish-every once in a while I will not & I notice a huge difference in flavour.I believe smoking it in this case will be a perfect.
Salt water white spring are great smoked and even better Barby-Q but once they get the fresh water in there nose-Yuk[xx(]

 

[Derby]

quote:Originally posted by Time

Red fleshed spring caught in Beecher Bay.
Filleted and frozen (vacuum packed).
Only thing I can think of, that may have contributed, is that I didn't bleed the fish out, but I can't see that as the cause.

Will smoke the rest of it, but probably won't do the 72 hours in ketchup, although I'm sure that would mask any odd tastes. Heck, that would even turn a white spring into a sockeye.

Thanks guys

Personally I bleed just about all my fish-every once in a while I will not & I notice a huge difference in flavour.I believe smoking it in this case will be a perfect.
Salt water white spring are great smoked and even better Barby-Q but once they get the fresh water in there nose-Yuk[xx(]

 

[Charlie]

That would be a handling issue I believe – probably caused by not bleeding?

At this point there is nothing that can be done, except try to hide the taste. I have found ‘Mr. Yoshida's Sauce’ will usually cover (hide) it, if not bad. It will be there whatever you do, whether bake, grill, or smoke it. I am sure there are other ways, but if that or anything else don’t work give it to someone that doesn’t know the difference (which I have done), or use it for crab bait! I recommend the crab bait thought.
http://www.mryoshidas.com/

Smoking may help, but be prepared, if you smoke bad tasting meat, you will end up with bad tasting smoked meat! Best case scenario is a hidden bad tasting smoked meat, which you will know is there and end up hating. Been there – done that!

There are other things involved also, if you don’t want that to reoccur – Read up on handling fish and especially Rigor Mortis - bleed them immediately and stick them in a cool spot. If you are going to keep them for a long period without freezing – remove the gills and guts leaving them in the round, head on if possible. And, don’t cut into any more of the meat than you have to.
http://nsgl.gso.uri.edu/aku/akuh92001.pdf
http://www.agmrc.org/media/cms/qualitysalmon_B036CF4C9508B.pdf
http://www.fao.org/wairdocs/tan/x5914e/x5914e01.htm#Introduction

 

[Charlie]

That would be a handling issue I believe – probably caused by not bleeding?

At this point there is nothing that can be done, except try to hide the taste. I have found ‘Mr. Yoshida's Sauce’ will usually cover (hide) it, if not bad. It will be there whatever you do, whether bake, grill, or smoke it. I am sure there are other ways, but if that or anything else don’t work give it to someone that doesn’t know the difference (which I have done), or use it for crab bait! I recommend the crab bait thought.
http://www.mryoshidas.com/

Smoking may help, but be prepared, if you smoke bad tasting meat, you will end up with bad tasting smoked meat! Best case scenario is a hidden bad tasting smoked meat, which you will know is there and end up hating. Been there – done that!

There are other things involved also, if you don’t want that to reoccur – Read up on handling fish and especially Rigor Mortis - bleed them immediately and stick them in a cool spot. If you are going to keep them for a long period without freezing – remove the gills and guts leaving them in the round, head on if possible. And, don’t cut into any more of the meat than you have to.
http://nsgl.gso.uri.edu/aku/akuh92001.pdf
http://www.agmrc.org/media/cms/qualitysalmon_B036CF4C9508B.pdf
http://www.fao.org/wairdocs/tan/x5914e/x5914e01.htm#Introduction

 

[TheBigGuy]

Make salmon jerky out of it. Look in the recipes section I have directions on how to make jerky in my Indian candy recipe. Spice the hell out of it with cayenne powder or whatever hot sauce you prefer. That should cover up all but the foulest tasting of flavors.

Have the jerky with a few nice frosty beers and you'll wish you'd made more. Salmon jerky is awesome.