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.