Fishy whiting???

Thank you Mr. Flea!

Those were whiting in the first picture.
The smaller pieces were throats and eggs (split open and breaded).

Here's a link to the split white trout...
http://www.gulfshorespierfishing.com...ish-%3B-16628/

That works for smaller whiting, croakers, even sweet trout!

What's a sweet trout? Bookmarked your link David (now I just need to make sure to stay somewhere with a hose!)

American silver perch (aka "sweet trout", "silver croaker", "yellowtail").
They are a close relative to seatrout and croakers, but a little smaller.
Only rarely do they even reach 8 inches, though they may live 5 or 6 years.
Great bait for specks, redfish, snapper, even kings will eat them.
They taste good, but aren't any bigger than average sized bream...
https://www.fishbase.in/summary/1165

Please excuse the derailment of this thread.
BTW, they don't taste "fishy" ;-) lol

[QUOTE=Pier#r;135017]

Those were whiting in the first picture.
The smaller pieces were throats and eggs (split open and breaded).

Eggs are breaded and fried similar to fillets? Other species eggs as well? Any tips?

I've never eaten the eggs from any saltwater species, but as a kid we would bread and fry the eggs from crappie, bluegill and sunfish. Texture is different, but the taste is pretty good.

Split open, breaded and fried is a great option for cooking fish eggs (roe sacks) of most fish...
https://scontent-dfw5-2.xx.fbcdn.net...23&oe=5D304F36

Another option is to scrape the eggs out of the membrane (with a spoon or the side of a fork) and mix with hen's eggs...
https://scontent-dfw5-2.xx.fbcdn.net...f5&oe=5D768255

They can be scrambled or made into an omelet...
https://scontent-dfw5-2.xx.fbcdn.net...df&oe=5D2E7215

https://scontent-dfw5-2.xx.fbcdn.net...fb&oe=5D3DFA6A

Or even a breakfast burrito...
https://scontent-dfw5-2.xx.fbcdn.net...f7&oe=5D29C99F

I've had a few batches of fish taste "fishy" or "off" but in those cases I can almost always attribute it to improper handling either with the cleaning or storing of the meat.

I typically ice down my fish immediately, then filet shortly after. As others have said, remove any dark red meat - although I typically don't notice a difference on most fish. I then rinse, vac pack, and freeze immediately if I am not eating it that day. To thaw I marinade in the fridge.

All meat, but especially fish will immediately begin to deteriorate once the fish is dead.

Quote:

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Originally Posted by ShallowWaterAngler

So I've heard how great whiting are. I've brought fish home before, but this is the first year I've brought home pompano and whiting. I baked the pompano and it was great, but a week later, we had some whiting and Redfish. Part of the whiting was breaded and deep fried and the other part was cooked in a skillet with seasoning (dont ask with what, I didnt cook it). Well...... the whiting tasted fishy to me (yes I know its fish). Is whiting normally a more "fishy" tasting fish. I hope not as they are alot of fun to catch. It seemed Fishier than the redfish. So is this normal or could this have been something we did???

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Hello Brandon,
To get rid of a fishy smell, just soak the fish in milk for about 20 minutes, then pat it dry with a paper towel.
The science behind this method is that the trimethylamine oxide which is a common chemical in living things breaks down into trimethylamine when your fish is killed. That produces the fishy smell. The casein in the milk bonds with the trimethylamine , and while it does not fully extract it, a quick soak can pull most of it out, and reduce the smell.
Hope that helps,
FishLips

I read on this post where #r told someone to scale white trout with a garden hose. Caught about 50 today and tried it. Can't believe I've lived 55 years without knowing this trick!!!