I have about 15 kilos of pollock in my freezer that I was going to make fish cakes from today. I have thawed them in the refrigerator and started fileting them, but the smell is horrendous. We caught them with some friends at their cottage, and they insisted that pollock should be hung for 24 hours in the shed. No salt or smoke, just hung up to dry in a fly infested garage. I have never heard of this practice and I was skeptical. Now that I'm smelling the fish, I have to think that it was a very bad thing.
I can't find any info online about hanging fish without curing it. The flesh is mushy, brown, and smells faintly of ammonia and strongly of rot. I'm ready to cleanse my house with fire, it's that gross.
Is there any precedent for hanging pollock to dry for a day? Are these people crazy? How do I scrub out the stench of rotting fish from my hands?
Submitted November 08, 2017 at 12:29AM by RockMoss http://ift.tt/2ydK3Ms Cooking
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