Trying SPOONBILL For the First Time (3 Ways to Cook Paddlefish) | S1E07 | Primal Plate

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[@vancez5905]

Great video fellas!!!

[@jesseayers7933]

why didn't you rinse the fish coming out of the brine ? I thought that things coming out of brine always gets rinsed . I do with my buckboard bacon and chicken .

[@forrestrobinson9173]

On a paddle fish they have an oily substance of course cut the red meat off. Cold water then hot water rotation with salt will draw the oily substance out.

[@kevinparamo7945]

If you do the milk soak will it cut some of the fishiness?

[@nedwatson1344]

Well done Noah!

[@MrYz250fman]

Paddle fish has zero fishy taste if you bleed it correctly before it dies and you have to cut it in small nuggets and let it sit for 24 hours in salt water. Do it that way, it will taste like really tender chicken.

[@lanenebraska3322]

Paddlefish doesn’t have any strong flavor after you trim all the red meat off! Taste like shark meat kinda 🙂👍

[@MrYz250fman]

I can tell by how red your meat is that it still has a lot of blood in it. It should be snow white before you cook it.

[@JamesGomes-ex6wu]

Clueless. If you have to work that hard to mask the flavor of the fish, you should have let it live.

[@Midwestoutdoorchasers]

I see your point of view and actually it wasn’t that hard of a process. We actually liked the flavor of frying it so almost no preparation other then battering it.