Bassblaster
Active Member
I was just wondering if any of you have ever substituted oranges where a recipe calls for lemons.
The wife and I started doing this when we caught trout back in the Kootenays. It acts the same as the lemon as far as the citric acid goes, but leaves the meat with a wonderfully sweet flavour. slice-em thin and line the fish inside and out, or just squeeze fresh juice over it as it cooks.
Try it out some time if you haven't already.
The wife and I started doing this when we caught trout back in the Kootenays. It acts the same as the lemon as far as the citric acid goes, but leaves the meat with a wonderfully sweet flavour. slice-em thin and line the fish inside and out, or just squeeze fresh juice over it as it cooks.
Try it out some time if you haven't already.