Can You Soak Fish in Milk Overnight? (the answer will surprise you)

FACT: Fish can, well, taste like fish (who wants that)…

 

If you’re like a lot of people (including me) and just can’t get over that fishy taste, you might want to find a way to get rid of it. What if I told you that soaking it in milk is the answer to your problem? Got your attention huh…

 

Can You Soak Fish in Milk Overnight?


Salmon soaked in milk before cooking is very good at eliminating any fishy scent. Furthermore, the method was similarly efficient with freshly bought fish as well as salmon that had been frozen and thawed.


 

After doing more research I uncovered more information you need to be aware of so please keep on reading…

 

 

Reasons for Soaking Fish


When your recipe calls for soaking the fish, there are generally two reasons to do so. One is to take the flavor out, and the other is to put flavor in.

 

If you’re starting with some form of salted or cured fish, for example, you might have to take out some of that salt for the fish to be edible.  

 

Some fish might also have unpleasant flavors that need to be dealt with, either because they’re naturally strong-tasting or because of their diet or habitat.  

 

On the other hand, you might soak fish to complement its own flavors. A marinade can infuse the fish with suitable flavors, like citrus or fresh herbs, and even a simple brine can leave each mouthful pleasantly seasoned and moist.

 

How To Correctly Soak Fish In Milk


Soaking fish in milk is simple as soaking any other thing in water. You take some fresh fish like Prime Waters Atlantic Salmon from Norway or Wild Planet Wild Pink Salmon and dump it into a healthy mix of fish.

 

The next step is to wait for the fish to soak up all of the milky goodness; you can check the consistency of the fish by prodding it with a fork or some other metallic stick. Also, you should know that your fish needs to be cleaned beforehand.

 

You should cut your fish and clean it so that soaking becomes smooth and beneficial. Normally people fillet and then soak the fish to enhance the texture of fish quickly and efficiently.

Why Should You Soak Fish In Milk?


Fish are delicious and nutritious, but cooking them is a different story. Fish are typically found in sandy, grit-filled beds. The constant survival and adaptation to saltwater and grit cause the fish to become smelly and slightly sand-laden. 

 

You primarily need to soak your fish in order to remove the salt and sand from their systems. If you don’t soak them, the distinct taste of salt and seawater will ruin your meal.

 

With each bite, you may notice grains of sand moving around in your mouth; you really don’t want that to happen. Soaking them in any non-salty medium like milk will rid them of all of those impurities.

 

If you walk into any typical restaurant kitchen, you will most likely find fresh fish on ice or in a probiotic medium like milk or kefir. You’re probably aware of how important soaking your fish is.

 

How Long To Soak Fish In Milk?


Some people soak their fish for hours, while others soak them for an hour or two. The minimum time that you have to soak your fish in milk is 30 minutes.

 

The maximum time that you can or should soak your fish in milk is 4 hours. Don’t go over that because it will only destroy the taste of your fish, and you’ll end up losing your good chance at having a worthwhile meal.

 

FYI: Also, the temperature for the soaks should be regulated because high temperatures will turn your milk sour.

 

Soaking Fish In Milk (how to correctly do it)


Milk is the simplest medium and best medium for soaking fish. Soak the fish in either milk or some other probiotic. Normally you should use something like fresh milk to give your fish that creamy soft texture by making their meat tender.

 

The method is simple, you just cover your fish with milk and let it soak. Allow the fish to soak for at least 20 to 30 minutes in the milk. The fish should have filtered out most of the grit and lost its smelly flavor by the end of that time.

 

How To Soak Fish In Milk Fast?


There is no need for a separate quick soak method for fish because you can normally get perfectly soaked fish in less than 30 minutes.

 

Compared to the other soaking times, 30 minutes is a small amount of time. Furthermore, milk is already a catalyzed soaking agent because of its probiotic composition.

 

Even after a short soak in milk, you will have a tender and bacteria-less fish ready for cooking. Again, looking for a quick, in this case, is useless.

 

Soaking Instead of Cooking


The effect of acidity on fish is so strong that you can actually use a marinade instead of heat to “cook” your fish. The technique has a lot of names, but it’s best known as “ceviche”.

 

If you cut your fish or shellfish into bite-sized pieces and soak them in a marinade of salt and lime juice — essentially, a brine and a marinade in one — for at least 10 to 15 minutes, or up to 25 minutes, the pieces will become opaque and take on the texture of fully cooked fish.  

 

Depending on the thickness and firmness of the fish you’re working with, the exact time will vary, so taste it frequently until you’re happy with the flavor and texture. Then remove the fish from its marinade and serve.  

 

 You can use other citrus juices or even a good mild vinegar for your acidity and change up the flavors with fresh herbs, spices, and onions, or other aromatic vegetables, but the basic process remains the same.

 

Related Questions:


Can you soak catfish in milk overnight?

Yes, you can. To get rid of any fishy taste, soak the catfish in milk for an hour before you fry it. Also the cornmeal in the crust makes it light and crisp.

 

Soaking fish in milk and lemon juice

The milk enhances the frozen and fresh-caught flavors. If salmon smells “fishy,” cover it with milk and lemon juice. Refrigerate 1 hour.

 

Can you soak fish in buttermilk overnight?

Yes, you can because it neutralizes chemicals that make fish smell fishy and hides the muddy flavor certain fish retain from the water they’ve lived in. Thus, many Southern recipes ask for soaking catfish in buttermilk.

 

Soaking fish in vinegar and water

If you soak fish in water and vinegar for 30 minutes before cooking, the flesh will stay white. If you add vinegar, the fish will stay completely firm.

 

Do you rinse fish after soaking in milk?

Do you need to wash the fish after it has been soaked in milk? When you’ve finished soaking your fish in milk, there’s no need to give it another rinse!

Can You Soak Fish in Milk Overnight? (the answer will surprise you)