Thread: whats eating sized?

Originally Posted by sharpshooter223

so for all you people down south with better warmwater than me, what do you consider eating sized fish and how do you cook the smaller ones.

my grandma's name was ruby, and be use the "RUBY RULE" when it comes to keeping bream. her rule was if it had two eyes, it was big enough to keep.

and i'd like to add something to the mix. i cut my teeth on bream fishing and me and my pa have caught some huge bream in our day. but we "scale" all of our bream, it seems that if we filet them, we waste so much meat. but here is ouir trick. after we scale them and cut off their heads, we "skin" them. we take a small paring knife and cut on both sides of the fins on the top and bottom of the fish, then take a pair of catfish skinners and skin them like a catfish. you cannot skin them if their scales are on (we've tried with no luck). then we take the skinners and pull out the top and bottom fins. so you end up with a bream, no skin and no fins. they are so much tastier and the cornmeal sticks to the meat much better than it sticks to the skin.

i have not eaten bream skin in about 30 years. this process takes a little longer to do, but if yoiu have ever eaten a skinned bream, you will be a believer.

doc

Doc, i dont see a diffrence in skinning your way or filleting and removing the skin without scaling.