Thread: Pickled Crappie maybe

http://www.crappie.com/crappie/virgi...f-boy-r-d.html

http://www.crappie.com/crappie/cooki...d-crappie.html

Most people opt for skin off, it is a little chewy and the texture turns some off.

Your recipe strikes me as being on-track. That will absolutely work on crappie. I recently had a fellow VA Forum member here and he went gaga over em. I am still eating on the ones pictured in the 2008 post and they are as firm and good as the day they were made. They keep a long time under refridgeration. I'm from MN and we used to pickle northern pike, almost all anglers did, still a very common practice. I have picled crappie, pike, tilapia, catfish, bream,
and some saltwater fish over the years and never been disappointed. Give it a go and if you have a question feel free to PM me.
Good luck!