Glad you're up and at em Mr. Jim.
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Glad you're up and at em Mr. Jim.
Do you guys think its Ok to freeze them with the skin and scales? Or is this somtin you have to do fresh.
I have frozen them before just like you would a regular fillet.
Creek, do you freeze yours in water or dry?Quote:
Originally Posted by creekslick
If you look at todays Okatibbee report you will see some I did today, first time with crappie, always just saltwater fish. I did learn that it would be better to scale them as I bite into a few scales, smaller than redfish scales. I may even just clean as normal and use foil and see how that works. I have a grilling fish basket, may have to try that.
Vacuum pack.Quote:
Originally Posted by Rees Guide
Thanks maj. got out of hosp. mon morn. and got my boat ready and went yes. and caught a few.Quote:
Originally Posted by majflyboy
no better way to get your physical therapy, Mr. Jim. Glad you're back at'emQuote:
Originally Posted by jimfish
They are good that way, marinated in italian dressing is also good
Got a question, I cook redfish like that down here on the gulf coast but they have scales about the size of quarters. I was wondering if the scales on crappie are any problem flaking off cooking them like that. I use italian dressing and different seasonings (ie cajun, etc) and just love the redfish cooked that way but have never tried crappie.
wilbur, I just filet the fish but leave the skin and scales on, then just put them on the grill over a hot fire. Don't turn the fish over, the skin and scales will char but the meat is delicous. Just eat the meat out of the skin. There are lots of redfish recipes, and videos showing how its done.
Scales are no problem.
Scale em and use the new NON STICK aluminum foil!
Scales = Yuk
Mannn, ya'll can use the scales to help clean your teef while you eat.
I think they eatin' em from the wrong side!!
I cut some off yesterday n as i was cleaning then i noticed the scales just raked off wif my fangers. I .scaled 4 filets in just a.minite or so that way. Seasoned.them with a spice rub i made up then a little olive oil n baked them for 10 minutes at 375. I took bout 3/4 cup panko bread crumbs n added 1/8 cup olive to them sprinkled that on top of the fish n browned them under the broiler. Yuuummmmm
even better....just fillet them the normal way taking the skin and scales off and use non stick foil....they look and taste just as good and its a whole lot easierQuote:
Originally Posted by satdoc1
That's what I did Friday and what I will do from now on, so much better than leaving the scales on to me.Quote:
Originally Posted by "G"
How did Carol like them Steve? My wife told me not to ever fry then anymore she liked them so well.Quote:
Originally Posted by SteveJ
This half shell thing is really good, and there are lots of things to put on em, but it's still hard to beat em in the grease!!!!!
The reason I'm leaving the scales and skin on is it seems that they don't dry out as much. These North Missouri crappie don't have the shoulders your fish have.
When I clean them, I give them a good rub down to get the slime and all off. Yet to get a scale in my mouf
She took one look and said "I don't like it" sounded like one of the great-granddaughters. She likes all her meat burned in my way of thinking and you know the grilled fish don't look like that. I buy whole rib-eyes out at the base and have the butcher cut it up and package them 2 to a pack. Hers is 1/2" thick, mine 3/4", cook them the same amount of time. I call her shoe soles.Quote:
Originally Posted by "G"
She should just eat hamburgers! Any steak cooked over medium rare is a waste of good beef. I like mine rare.Quote:
Originally Posted by SteveJ
Try em cajun seasned with a touch of olive oul and with some panko on.em cooked in a cast iron skillet with bout an.inch of oil. Ok butter n olive oil lol real crisp n spicy
Amen feelay. Just a waste.if past medium. Like em med rare
Amen!!!! You cook the flavor right out of beef past med rare!!!Quote:
Originally Posted by feelay
I agree on over cooking beef but that's it, amen, over and out, so thats the way she gets it. She's not much on beef anyway, likes chicken and pork. You know how it is, if mama aint happy nobody aint happy and I like being happy.
Me too steve. I really like bein happy.Quote:
Originally Posted by SteveJ