Fishy whiting???

I don't know, yeah I'm a weirdo, but I like fishy tasting fish.

whiting has generally been very mild when I've prepared it, I've never noticed a fishy taste or even had a complaint from anyone else- except for the time that I dropped a few of them on the sand; it's darn near impossible to get all the sand off of the fish and some ends up in the fillets during the cleaning process.

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Originally Posted by fshntime

I've never had fishy tasting Whiting. It's always been a fairly mild white meat even after it's been frozen for up to a year.
I have had very fishing pompano, but was told it's always that way unless grilled or broiled. Never fried. Are you sure you didnt mix up the packages?
Also redfish, being a little tougher. Has never been fishy as long as all red meat has been removed. Just my $ .02.

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Very sure about the packages. Two pompano, 16 whiting. Packages were definitely correctly identified.

I wouldn’t classify whiting as “fishy” tasting at all. How long were they in the fridge?

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Originally Posted by eym_sirius

I'd like to take the opportunity to announce that I'm accepting donations of pompano from anyone who doesn't want theirs. For me, it's the best food of any kind I've ever eaten. No steak, no veggies, no casserole or other dish compares to pompano on the grill with garlic salt, butter, and a sprinkling of "Slap Yo' Momma" spice. I understand that some people don't like pompano and I'm thankful for that disparity in tastes!

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Last April was our first trip to the GSSP. My wife Sharon caught a Pompano assisted by Chillinfish. He complimented it with one of his own. That night we baked it at the condo with nothing but a little salt, pepper, and butter. Best tasting fish I have eaten in the last
73 years!!!

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Originally Posted by CarlF

I wouldn’t classify whiting as “fishy” tasting at all. How long were they in the fridge?

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Frozen immediately after getting back to condo (iced cooler before). Thawed in refrigerator saturday night. Cooked for Sunday lunch. Basically same process we've used for decades.

Trim well before freezing in water works best second best is vacuum pack. Cut into small pieces and quickly deep fry with a Cajun style seasoning. I eat fish 3 to 4 times a week and whiting is one of my frequent choices.

Another thing I do to cut down on time, loss of taste and freezer burn is to bread and freeze my frying fish beforehand.
After trimming and rinsing they are breaded, placed side by side on a cookie sheet (no overlapping) between layers of wax paper...
https://scontent-dfw5-2.xx.fbcdn.net...6f&oe=5D3A00B6

The next day they can peeled off the wax paper and dropped into a gallon ziplock bag (with the date on it)...
https://scontent-dfw5-2.xx.fbcdn.net...22&oe=5D755D92


You can pull out a few pieces for a single meal, or cook the whole lot for the family.
Just drop them hot into the oil (like frying french fries ;-)

Most excellent on you David.
You taught me this tip years ago with white trout that were butterflied after scaling with a garden hose.

Looks like you might have some cheeks in the first pic ;-)

If you ever have some old, freezer burned fish you are considering chunking, try soaking it in saltwater. I thaw it in the fridge, rinse it, then soak it overnight in saltwater. I've never measured, but I'd guess a couple tablespoons of salt in a half gallon of water. I've even repeated the process over a couple days on really bad looking fish.Then rinse and cook. You will be amazed at the transformation! Two year old fish tastes remarkably close to fresh!