Thread: Fishing tomorrow!

That's cool! I've heard it's a good idea to get fins off and guts out ASAP to limit ammonia taste, but what do I know!

Originally Posted by MB

That's cool! I've heard it's a good idea to get fins off and guts out ASAP to limit ammonia taste, but what do I know!

For sharks thats a must. trunk them, fins of, head and tailed, gutted and put on ice. Rig always have that strong ammonia smell but the meat is
quite good and doesnt seem to transfer though to the taste esp of you do the above.
That sevengiller had no smell at all, meat looked great and cooking some just straight from filleting it was real good. very mild favour, if you like rig/lemon fish you love this.
Bigger sharks they recommend soaking the meat in milk for 2-5 hours before cooking to get rid of any ammonia/mercury taste but for rig and that sevengiller see no need for that unless it was a far bigger one.

Have found if you have snapper thats been frozen for a period soaking it in milk certainly improves it untold when cooking .

Originally Posted by deer243

For sharks thats a must. trunk them, fins of, head and tailed, gutted and put on ice. Rig always have that strong ammonia smell ...

All that's critical. Used to catch them commercially as a teenager and the final step was running sea water through the spine with the deck hose.