What specific anatomical feature should be trimmed to mellow the taste of a suspect-tasting freshwater bass fillet?
Answer
Dark, thick tissue along the lateral line
When preparing a freshwater bass fillet that may carry stronger or off-flavors, careful trimming is necessary to improve the eating experience. A key area to excise is the dark, thick band of tissue that runs internally along the lateral line of the fillet. This specific area is known to concentrate fats that hold more intense or strong-tasting compounds compared to the surrounding white muscle tissue. By meticulously trimming and discarding this lateral line section, cooks can significantly neutralize or mellow the overall taste profile of the fish, even if the fish originated from slightly less pristine water conditions.
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