great...now i'm hungry...gee thanks...lunch is 1.5 hrs away....i'm gonna have to stop reading this crappie forumLOLOL
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great...now i'm hungry...gee thanks...lunch is 1.5 hrs away....i'm gonna have to stop reading this crappie forumLOLOL
Last summer the big craze was parmesan crappy in the over then for Christmas I got an air fryer now Sac A Lait on the grill, I'm gonna have to get an IV with a bottle of cookin oil so I'll have some colesteral in my system when I have blood work done for my cartioligest.
HahaahahahaQuote:
Originally Posted by Skippa Chippa
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You can also leave them on the half shell like you would a redfish. It's excellent, but I only do it with the big ones. Cook them scale side down for 15-20 over medium heat.
Never have cared for any half shell fish of any kind grilled. Just tastes fishy fishy. Personal preference of course.Quote:
Originally Posted by jfsiski
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I agree that some half shell fish has a “fishy” taste, but crappie will not, unless there old. The “fishy” taste usually comes from fish with large blood lines running through the meat.
Any body ever baked or grilled one of those Purple Bass (Goo)?
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No thanks!!!! I’ll stick with the white perch!Quote:
Originally Posted by maxwell328
Hey I kept a gou the other day and I cleaned it just like a black drum/big redfish and man I tell ya what. It was JUST LIKE a black drum lol. Lol I'm serious man. Butter, Tony's and garlic powder grilled right over hot coals.Sent from my SM-G960U using TapatalkQuote:
Originally Posted by maxwell328
That's why I asked. I have eaten Drum, Grouper, Snapper, Swordfish, Lemon Fish, Red Fish, Orange Roughy, Tuna, Buffalo. An Ole Goo can't be to bad.Quote:
Originally Posted by Brad982
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