How can experienced handlers minimize environmental tastes in a Freshwater Drum fillet by precise cutting?
Answer
By cutting fillets along the lateral line, avoiding the darker lateral muscle tissue
When preparing a Freshwater Drum, specialized preparation techniques can significantly improve palatability, especially concerning off-flavors absorbed from the environment. A key technique involves recognizing and avoiding the 'mud line,' which corresponds to the darker lateral muscle tissue situated along the fish's side. By carefully cutting the fillets along the lateral line, handlers isolate the cleaner muscle sections and remove the portions known to absorb stronger environmental tastes, resulting in a cleaner final product.
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