Thread: Crappie Fishing in the rain 12-16-18

I hear you Doug. That is strange no Delaware reports. All that good fishing in that little state. I fish it now and then, caught flounder from shore in Lewis. Caught a flounder and loads of croaker on the Cape Henlopen Fishing Pier. Haven't been there in awhile. The mill ponds should be really good this time of year if no ice.

Originally Posted by AndyS

I got a few so far, but not too many. They are a bi-catch for me. I don't fish for them.

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Wow, very nice, Muskie (not Norther Pike), correct?

Looks like Chain Pickerel to me

No Ed- they are chain pickerel(notice chainlike markings) nice white meat but many Y bones. Boiled or baked filets, while not boneless, can be food processor/blender ground to make some nice fish cakes after adding spices of choice. Pike family fish can be bone-fileted after making specific longitudinal v-strip flesh extractions to remove their hair-like y-shaped bones. A few years back(4?) AndyS prompted me to bake them on a rumor he heard that would soften them, similar to salmon's still visible but soft edible bones = NOT!!

Anyway, the chain pickerel gill-plate(cover) from eye has a very unique marking in the shape of a crucifix. Andy, me and many Delmarva anglers have caught them in the rivers and impoundments up there. My most memorable was fishing as an early teenager with family, friends on a central, Md. Eastern shore pond called Unicorn. Also lower(south) Md. Eastern shore ponds/rivers near Salisbury and Pocomoke River. Oh yes, the good ol' days, right AndyS?!!

You are right about the good old days, but not right about the pickerel I told everyone how to cook. You just didn't do it right. When you can take pickerel fillets to the American Legion on Kent Island and every one likes it, and says no bones. That should tell you something. LOL! All the places you mention, I live here. Give it another try. OK enough of this. It's getting light out, it's 6:16 AM. I'm going fishing.

Alrighty then Andy = How about telling all of us how...inquiring minds & mindless need to know details!...incidentally, I only followed these AndyS instructions = Doug,just bake them for a few hours(not very detailed). So, give me/us the appropriate American Legion(Kent Island) "love it" technique
Doug

OH Man! I really don't feel like, but I will try again. Filet the pickerel, Lay it skin down, make cuts down to the skin on the whole filet about 1/2" apart. You will feel your knife cutting threw the fine hair bones. Put in very hot oil skin down. The hot oil will go all through the cuts and them hair bones will cook right in the meat. Does this make any sense to you. Probably not. Only way to find out is try it. If that don't work, go catch a beach flounder. LOL! Are you living in FL.?

Wow Andy- For a second I thought(after seeing those flatties) you thought THEY were pickerel(although they have formidable dental work) I thought you said years ago to BAKE them,my bad, try fryin' 'em next time after 1/2" spaced deep slices. Oh yes, Permanent FL. resident upcoast 3 hr. from your Flounder beach. If that doesn't suit me, I'll have to make a trip up to American Legion Couple pics from yesterday(9 1/2" bg & 13 1/2", 13" cr)

Doug