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A little but important tip.

Posted: Wed Oct 24, 2012 7:24 pm
by eccles
Almost all fish improve in flavour if kept in the fridge for 48 hours. This is particularly true of sole which can be so kept for 4 days. I have just proved this again in that the bass I caught on Monday night have just been eaten for dinner (Wednesday) and they definitely tasted better than when we last cooked some on the day after they were caught.
I will comment on whiting too as the season is now well under way but they can be a bit bland: If you can get one or two which are large enough to keep, cut complete fillets and leave the skin on. Then keep said fillets in the fridge again for 48 hours or so which improves the flavour and use to make the traditional fish and potato pie (WITH THE SKIN!) Trust me this can be quite delicious.