They turned out pretty tasty. Attachment 427484
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They turned out pretty tasty. Attachment 427484
They look it Jack!
Did you take pictures of how far you took the cook? I'm interested in the flake and removing bones after cooking. I do Redfish till it flakes apart on it's own a bit.
I didn't take any more photos. The rib bones came out with a fork. I used the side of the fork to roll the whole rib cage out. They fillets were pretty flaky. Sprinkled on a little Tony's Creole seasoning and then brushed on a little clarified butter to keep them moist
They look good! Pass the tartar sauce.
I believe they would be awesome made into tuna salad. May have to try that next timeQuote:
Originally Posted by Retired2Fish
One of the reasons I cook the Redfish so long and slow is so it remains palatable after refrigeration. The Crappie I caught on The Rez were large enough to cook on the grill. We are going back, why I'm asking. Thanks
I probably should have let is get more done before I put the butter on them. I believe it sealed in the moisture causing it to steam
As far as water goes Crappie have so much water I dry age most fillets in my blast chiller for 5 days. Water keeps coming out of the fillets for me to drain off. After the aging the flesh gets firmer and sweeter. Don't know if I would dry age "Skin On" due to the extra biology remaining on the outer scales. Thank you for answering my question.
It was my first try at it. I look forward to see how yours turn out.