What technique is suggested for Striped Bass fillets caught in reservoirs that develop a 'muddy' or 'off' flavor?

Soaking the fillets, often for a few hours, in a simple brine, milk, or heavily salted ice water to leach out undesirable compounds.

When freshwater-caught Striped Bass, particularly those from inland reservoirs, absorb unfavorable compounds from their diet or environment resulting in a 'muddy' taste, specific preparation methods are recommended to mitigate this flavor issue. A common technique involves leaching these undesirable compounds out of the flesh prior to cooking. This can be achieved by submerging the fillets for a period, often several hours, in liquids such as a simple brine solution, milk, or heavily salted ice water. This process effectively draws out some of the flavor-altering substances, making the final product more palatable, especially when compared to consuming the fish without this preparatory step.