What immediate post-catch processing step stops enzymatic breakdown contributing to lingering fishy taste?
Answer
Bleeding and icing the fish as soon as possible
To ensure the preservation of the delicate taste after catching walleye intended for consumption, rapid processing is critical. This involves ensuring the fish is bled and iced immediately upon capture. This rapid cooling process is essential because it halts enzymatic breakdown within the flesh, which is a primary contributor to any lingering 'fishy' taste, regardless of the water quality the fish came from.
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