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That was the roe, or egg sacks. Some people like to season them with a lot of Tony's and meal and fry also. They are a little on the bland side, hence the reason for a lot of seasoning. They also pop a lot when added to hot oil because they hold a lot of water.Quote:
Originally Posted by Firebug2006
Nice speck!!!
Congratulations on your catch!Nice meeting you at camp and those fish you and Red cooked were fine!Scale them, fillet them, pan sear them skin side down in a little olive oil,lightly turn for a few moments, and grate some Riggiano on them and they are superb!
Congrats
You do need you a pank camo hat and boots though!!
Thanks SlabLapper, I will try that preparation. But I don't think I can pull off the pink camo thing. I cooked my inaugural crappie "en papillote" last night, and it was fabulous. Today I caught four more, this time bank fishing near Wallace Creek. Can't wait to see whether Enid or Sardis crappie taste better.
Uh....en papillote? Your gonna have to tell these gewbers you cooked it in parchment paper. Then they will know what ya talkin' about.
Nice catch btw
I caught all four of them using those magic jigs I won in the door prize drawing.