Pondy Taste

Thanks, Eddie for reminding me about the monkey faced eel as it should definitely be on the list. Any others?

sturgeon?

You’ll never know…

 

Maybe we're onto something here.  Don't discard the milk.  Dehydrate it and make a "Pondy Taste" seasoning for those that want to add that extra umami to any dish...

"Hey mom, this Mac and cheese tastes great!  It reminds me of Monkey faced eel.  What's your secret?"
" Well son, there was a deal on "Pondy Taste" seasoning so I bought a case.  Your father is lactose intolerant and I'm so happy that they make this version."

Get your "Pondy Taste" seasoning while supplies last.  It's a great stocking stuffer...dont' forget to put one in your Kittycat's stocking as well.

 

Don't let that good meat go to waste, Get Pondy Taste!"

Ok, I'll be the one to say it. Delta stripers. Always pondy tasting to me. Everytime, regardless of how much care went into prep. Spiked, bled, immediately on ice; still pondy. Regardless of how I cook and season it. Always a bit off for me.  Bummer, because they are certainly the closest and most abundant fish for me to catch, and pound for pound they are excellent fighters.

I've caught a couple in SF Bay in summertime, and those were better. Haven't caught a true saltwater or true freshwater striper yet, so can't compare those yet. But delta stripers are always pondy for me.

You didn’t mention skinning and removing that massive bloodline under the skin…

This is definitely a Winter thread 

Trout in any water that experiences blue-green algae blooms that has
 poor inflow/outflow. 🤢

Ok, I'll be the one to say it. Delta stripers. Always pondy tasting to me. Everytime, regardless of how much care went into prep. Spiked, bled, immediately on ice; still pondy. Regardless of how I cook and season it. Always a bit off for me.  Bummer, because they are certainly the closest and most abundant fish for me to catch, and pound for pound they are excellent fighters.

I've caught a couple in SF Bay in summertime, and those were better. Haven't caught a true saltwater or true freshwater striper yet, so can't compare those yet. But delta stripers are always pondy for me.

You didn’t mention skinning and removing that massive bloodline under the skin…

I do skin and remove the bloodline.  I think it might be more of a mental thing for me.  Most of the stripers I've kept have bellies full of clams too, so maybe that is why they always taste funky to me?  Hoping to try one from Del Valle to try a true freshwater striper too...

Del valle stripers are more sweeter than delta stripers. I stay in the range of 19-24in because I find those are the best tasting. 30in plus tends to be more fishy. I’ve been itching for the trout plants to bring out the stripers boils. Will have to wait for this rain to pass and the water to clear before trying for them.

Thanh

It is coming into the fall spawn season. Likely the reason its flavor was off