What process is highly effective at reducing or eliminating the 'fishy' taste in perch fillets?
Answer
plunging them into a bowl of ice water immediately after filleting
To truly unlock the best potential flavor of perch meat and mitigate the development of an off-putting, 'fishy' taste—which begins chemically as soon as the fish dies and warms up—immediate chilling is paramount. A highly effective method involves filleting the fish and then plunging those resulting skinless, boneless fillets directly into a bowl of ice water. This rapid cooling stops the chemical degradation process responsible for unwanted flavors before the fillets are ever cooked.
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