"Nancy Young" <[email protected]> wrote in message
>I see people talk about muddy tasting catfish and tilapia.
> Today I got my Cook's Illustrated and they discussed this.
> Long story short, they recommend an acid soak first, and their
> acidic soak of choice is buttermilk. Soak for an hour before
> cooking ... rinse off the buttermilk, pat dry and proceed with
> the recipe.
Perhaps, I'll have to give it a try for catfish, which in all my
tries has tasted "muddy". Would something really acidic, like
lemon juice, perhaps diluted, work? Buttemilk is not something
that I keep around.