White bass is a freshwater fish common in lakes and rivers throughout the United States. White bass meat is a healthy addition to the dinner table, as it is rich in proteins and omega 3 fatty acids. However, white bass often is accompanied by a strong, fishy taste that many find unappealing. You can get the fishy taste out of white bass fillets so the meat will take on the flavor of any seasonings added to the recipe. Allow for six hours of preparation time before you plan to cook your fillets.
Things You'll Need
- Shallow bowl with lid
- White vinegar
- Paper towels
Lay the white bass fillets into the shallow bowl. Pour enough buttermilk over the top of the fish to cover the fillets completely. Place the lid on the bowl and refrigerate for four hours.
Remove the fillets from the buttermilk. Discard the buttermilk and rinse both the bowl and the fillets with cool water.
Place the fillets back into the bowl. Pour enough white vinegar in the bowl to come halfway up the sides of the fillets. Pour cool water into the bowl until the liquid covers the top of the fillets. Place the lid onto the bowl and refrigerate for two hours.
Rinse the fillets with cool water and discard the vinegar and water mixture. Pat the fillets dry with paper towels and prepare according to your chosen recipe.