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Half Shellers
I'm sure this is nothing new, but it's something I picked up earlier this spring while down at Grenada.
Fillet you fish like you normally do, but when you are going to flip it to cut off the skin/scales, don't. You can either leave the ribs in, cut them out. After they are cooked, it pulls right off easily.
Toss your Crappie on the half shell(sounds fancy right?), with the skin side down on a grill, griddle, or smoker, hit with your favorite seasoning and cook until it's done. This works really well on 12"+ fish.
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Great looking plate. And a might nice grill as well
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Looks good and flavorful. Thanks for sharing, probably try this sometime. Seems less wasteful.
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Some white bass done exactly as described from Sunday!
Sent from my iPhone using Crappie.com Fishing mobile app
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Awesomeness, thanks for sharing
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We got to where all the Redfish we cook are Half Shelled. After eating like that it's hard not to. The Big Cows get the "Courtboullion" treatment. Their bones make for excellent stock. Best Wintertime soup there is in these parts.
