What pre-treatment practice is commonly suggested for Freshwater Drum fillets to mitigate strong flavors?
Answer
Soaking the fillets overnight in a mild brine or a lemon juice and water solution
To counteract the strong flavors often associated with the Freshwater Drum, experienced preparers employ simple yet effective pre-cooking treatments. One widely suggested method involves soaking the raw fillets for an extended period, typically overnight. This soaking process is usually done using either a mild brine solution or a mixture of water and lemon juice. This mild acidic/saline treatment is intended to leach out or neutralize some of the compounds responsible for the undesirable, sometimes 'muddy,' flavor notes before the fish is cooked.
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