Trout meat is mushy

I usually start the. Thirdeyes Dry Cure for Trout Steelhead and Salmon 1 cup Mortons kosher salt if you use Diamond Crystal you will have to use more as it has larger grains 2 cloves of garlic finely chopped 2 cups firmly packed brown sugar 2 teaspoon ground ginger I prefer to grind this myself in my mortar and pestle from cracked ginger.

Peel the skin off and run a fork down the sideswith the rib bones and such and the meat comes off without bones.

Trout meat is mushy. Mostly this is a result of the fish taking alot of damage. Be careful with your fish if they get smashed and flop around on the ground for too long the flesh gets damaged mushy. Also leaving them in the water makes them even easier to damage.

I brain-spike my fish to stop them from thrashing around. I use a small thin knife for this. Read the Mushy thawed trout discussion from the Chowhound Home Cooking Fish food community.

Join the discussion today. They pulled through the meat like the fish had been cooked. The spine pulled out all in one piece with the ribs and fins and trail pulled off without even needing the knife and the skin pulled free all like it was.

Results 1 to 5 of 5 Thread. Recently stocked fish can have unpalatable meat due to the fish cereal diet at the hatchery. Given the timing though could be the fish are spawned out meaning the annual production of gonads has robbed the flesh of most of its fat.

If it is a particularly infertile alpine lake the fish may rely. Then increase temperature to 140F for 1 hour. And finish at 175F until the trout reach an internal temperature of 140F.

I apply 2 hours of apple. Depending on how much of a load you have the whole process should take 275 hours to 3 hours from start to finish. They wont be as moist but I never had them turn mushy on me.

The fish has mushy meat to start with. Salmon trout running upstream to spawn will get progressively mushier the closer they get to the end of their journey. For my last least likely guess the fish couldve been frozen possibly stored under less than ideal conditions.

If youre going the DIY route see 1. Defrosted salmon is mushy. Jun 8 2013 1159 AM 8.

I use frozen salmon from Trader Joes all the time. I defrost it overnight in the fridge or let it sit under cool running water. This time I did the fridge method.

Just took it out and it is mushy all over. It turns out mushy. There are three reasons your fish may wind up with a less than appetizing texture.

In fact these faux pas are so common many people are convinced that fish just is mushy. Heres how to fix mushy fish. Pat your fish dry before cooking.

Excess moisture will cause the fish to steam rather than sear. Let your fillet sit in a too-salty marinade and itll likely end up mushy and dry instead of firm and moist. Instead add just a pinch of salt to the marinade and add the rest of the seasoning.

Inspect the raw fish for a milky color. Fish meat is typically light pink or white in color with a thin clear film of liquid. As fresh or refrigerated fish ages and begins to go bad the meat will take on a glossy milky color.

The milky parts of the fish. Take a two liter bottle freeze it with water and about a cup of salt in it. Salt water freezes at a colder temp.

You end up with colder ice. One or two of these in a cooler will keep your cubes from melting as fast and keep your fish much colder. I usually start the.

Suckers get mushy when it is allowed to thaw cut into pieces and re-frozen or when buying them freezer burnt. I buy mine at Granby Bait and Tackle. Leave them frozen whole and only cut a piece ½ inch square.

I fish sucker meat as a scent not a lure. I use a half yellow cornmeal flour mix with a lot of pepper mixed in. Shake the fish in the mix then panfry in hot bacongrease or butter or evoo.

Cook crisp but dont burn it is done when the meat peels off without any bones in the meat then add salt to taste. Depending on the time of year some of the larger fish have really mushy meat and it doesnt taste well at all. Why do trout die when they touch the ground.

Touching The Ground Exposes The Trouts Gills to Permanent Damage. Thirdeyes Dry Cure for Trout Steelhead and Salmon 1 cup Mortons kosher salt if you use Diamond Crystal you will have to use more as it has larger grains 2 cloves of garlic finely chopped 2 cups firmly packed brown sugar 2 teaspoon ground ginger I prefer to grind this myself in my mortar and pestle from cracked ginger. Some guys will keep a stringer of semi-alive trout sitting in warm surface water for hours on end - trout often taken from shallow warm dirty lakes - then complain about the mushy muddy tasting trout they ate.

Heat the brine in a saucepan until salt and sugar dissolves allow to cool before adding fish. When the brine-time is complete rinse the fillets under cold water and dry them thoroughly with paper towels. This is also a good time to trim up the fillets.

Fun to Catch Taste Great Very Healthy to Eat. They are easy to clean and cook. They are wonderful to eat.

And they have tremendous health benefits. They are stocked trout in Nebraska waters. A hooked catchable-sized stocked rainbow trout puts up a fight as it nears the shoreline of the Two.

Cut off the head and gut just as someone said before. Bake or grill with a little lemon butter or garlic butter. When the skin starts splitting it is ready to eat.

Peel the skin off and run a fork down the sideswith the rib bones and such and the meat comes off without bones. But your saying meat of Sprague lake Trout to be mushy after smoking. I could only conclude that trout is perhaps under cooked when removed from smoker.

Brining process alone firms meat even if first mushy before brinning. Although poor flavor of a mushy product before brining does not change after brining. Mix the salt vinegar and water and pour over fish in a glass or ceramic bowl or crock.

Weigh down the fish with a plate to keep it immersed. Let stand 5 days in.