dr. p. they have very small scales and you need to scale them when the skin is wet. all you do is scall them and fillet like you would a bass other than you cut the fillet off at the tail and leave the skin on. cut the rib cage out and lay the fillet skin side down and score the meat crossways every quarter inch or so. this cuts up the "y" bones where they fry up so you can eat them. i also fry the rib cage and eat it. waste not want not. this is the same way you do a buffalo fish which are also very good eating out of cold or clear water.


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