Thread: Half Shellers

I'm sure this is nothing new, but it's something I picked up earlier this spring while down at Grenada.

Fillet you fish like you normally do, but when you are going to flip it to cut off the skin/scales, don't. You can either leave the ribs in, cut them out. After they are cooked, it pulls right off easily.

Toss your Crappie on the half shell(sounds fancy right?), with the skin side down on a grill, griddle, or smoker, hit with your favorite seasoning and cook until it's done. This works really well on 12"+ fish.