Prefered crappie size for eating?

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02-07-2011, 04:56 PM
slabsntaters

Prefered crappie size for eating?

For the purpose of Eating crappie, Whats the average preferred size most people like to keep for eating. I like to keep the 1lbs to 1-1/2 lbs for eating, they are easier to clean, they have good sized fillet, they fry up a lot better without falling apart. I have found that the 2+ pound crappie really work a fillet knife over, they crumble real bad taking them out of the skillet to. Also those really big crappie are the brood stock for the spawn as well. When it comes to eating crappie I have found that bigger is not always better.
02-07-2011, 06:03 PM
NIMROD

Those 10 to 12'' Crappie are fine. Big slabs are pretty, not always best eating. When fishing is slow and I want a mess those hand sized ones cooked whole are nice too.
02-07-2011, 07:01 PM
river slabs are better

hell in mississippi you cant keep eating sized crappie. its 12' and over
02-07-2011, 07:07 PM
Dink Catcher

I like under 12'' for frying and the bigger ones the wife bakes in the oven
02-07-2011, 07:16 PM
Tube man

Most of the time, the smaller the fish, the better the taste...!:p But that's just me. Usually, the bigger fish are easier to clean but the smaller fish eat better. I usually fillet all my fish. When you eat a fish with the bones left in, the meat has a stronger taste, but there again, that's just me. A bluegill is fine with the bones left in because it gives the fish a much better taste. That's my take on it anyway.;)
02-07-2011, 07:34 PM
Dink Catcher

Had a guy tell me one time that he liked a 2 biter. But he was a big feller so that coulda been a nice size fillet!
02-07-2011, 08:04 PM
Hammer Head

I try to stick to a 10" length limit in my boat. Got tired of taking some home that looked bigger than they were. Or my fishing partner would slide some dinks in the cooler when I wasn't looking. :eek: My favorite eating crappie is anything 10" or bigger.:D
02-07-2011, 09:39 PM
luvpt

I'll take a 2 pounder and up any day. The women and kids around here get the fillets because they are 'scared of getting a bone. For me, just scale that big momma and cut the head off. Make a couple of vertical cuts across on either side, meal it up and fry crisp in good fresh peanut oil. Be sure and leave the tail on....that gets eaten first!! The bones give it extra flavor and the skin just seals it in. Remember, "The closer the bone, the sweeter the meat"! To me the fillets just can't compare flavor with a whole fish.
02-08-2011, 12:34 AM
deerducksdogs

I agree with 10" and up. As far as the 2lbs falling apart.... try chunking up the fillets. They tend to stay together better.
02-08-2011, 09:06 AM
LA yard dog

10 inches + for eating. Under 10 inches for bait.
02-08-2011, 09:42 AM
olduckhunter

bass from one pound up.
02-08-2011, 11:09 AM
jimfish

If it has 2 fillets that will fit on a bisquit.
02-08-2011, 11:51 AM
creekslick

Anything under 10" is good to fillet and blacken. 10-13" fillet and fry. Over 13" fillet off bone cut out ribs leave skin on outside season and grill "crappie on the half shell"
02-08-2011, 11:59 AM
#1slabseeker

I like'em bigger than your hand and up... Just got to make sure my Louisiana Fish Fry is adjusted properly according to the size of fillet... Sometime can make it too seasoned for the bite...
02-08-2011, 12:00 PM
slabsntaters

Quote:

Originally Posted by creekslick

Anything under 10" is good to fillet and blacken. 10-13" fillet and fry. Over 13" fillet off bone cut out ribs leave skin on outside season and grill "crappie on the half shell"

I aint never had grilled crappie, maybe creekslick, you could PM me a good seasoning recipe for grilled crappie. I really prefer my crappie fried, and i have never tried it blackened.
02-08-2011, 12:55 PM
ski trip

Hey Slabs,

There's a whole topic on the main board entitled "Cooking Crappie" with about a gazillion recipes. There's a few on there about grilling and blackened crappie. You may already know this, but just thought I's let you know if you haven't seen it.

Ski
02-08-2011, 01:06 PM
creekslick

Quote:

Originally Posted by slabsntaters

I aint never had grilled crappie, maybe creekslick, you could PM me a good seasoning recipe for grilled crappie. I really prefer my crappie fried, and i have never tried it blackened.

I copied this post by Slabo off the Mississippi Board

Blackened Fish

To start you will need:
1. Cast iron skillet
2. outside cooker ( fish fryer or burner on your grill)
3. unsalted butter (the real stuff )
4. Tony Catcherie Cajun seasoning or any other type of blackening seasoning.
5. Liquid hot sauce
6. Sauce pan
7. Long Handled spatula (metal)

Turn burner up to high and place cast iron skillet on heat. Melt butter in sauce pan at least one stick or two. Melt butter but do not let it separate or clarify then mix in a liberal amount of Tony’s and give it a few shakes of hot sauce. Mix together and set aside. Take your fish filets and dip them in the butter mixture get them well covered then place them in the VERY HOT skillet . Use the spatula or long tongs to do this because it may flame up and it will smoke heavily . Fish will only need to cook a couple of minuets per side depending on the thickness of the filet the thinner filets work better . The fish should have a light brown to black appearance and should flake apart with a fork. This should be cooked outside ONLY
02-08-2011, 01:13 PM
creekslick

Oh by the way this is a little spicy.
02-08-2011, 01:16 PM
rockmike

The best eatin' sized crappie are the one's you got. Seen the day when 6" fish looked pretty good.
02-08-2011, 01:41 PM
creekslick

Quote:

Originally Posted by rockmike

The best eatin' sized crappie are the one's you got. Seen the day when 6" fish looked pretty good.

Mike any word on your knee surgery?
02-08-2011, 02:13 PM
slabcatcher#1

10 inch and up is what we keep and they are some good eatin
02-08-2011, 02:40 PM
slabsntaters

Well I have seen and witnessed on more than one occasion, People keep them that would just produce fillets the size of a bluegill fillet. I have heard it said if it has eyeball and a tail its big enough to get a fillet off of it. I was just wondering what the majority was looking for in a keeper crappie. now I know, the majority says 10" and up is what most consider a eating size crappie. Very interesting, if you dont ask the questions you can never get any answers.
02-08-2011, 02:47 PM
slabsntaters

Quote:

Originally Posted by ski trip

Hey Slabs,

There's a whole topic on the main board entitled "Cooking Crappie" with about a gazillion recipes. There's a few on there about grilling and blackened crappie. You may already know this, but just thought I's let you know if you haven't seen it.

Ski

Ski, a gazillion recipes is alot to try and go through on a 30 minute lunch break,:) I aint retired yet,:D:D But I hope to be someday!
02-08-2011, 03:11 PM
rockmike

Quote:

Originally Posted by creekslick

Mike any word on your knee surgery?

Right now, it looks like next Tuesday, if all my bloodwork and such is OK on Friday. Got a vena cava filter put in yesterday, so hopefully, I've jumped through all the hoops. I'm definately ready to get it done.
02-08-2011, 03:21 PM
creekslick

Good luck.
02-08-2011, 03:27 PM
gabowman

Most trips theyre 11" or better for me to keep 'em. You get some decent fillets off them that size. (I get to fish ALOT and dont ever keep many, maybe a mess a week.) Too large aint a problem as I usually cut the fillets in half or more anyway. Every now and then me and my son wants a mess to eat off the bone while my daughter and wife eats fillets so I will keep a doz. or so that is 9"-10" fish to cook whole.
02-08-2011, 05:30 PM
RCC

We had a little fry at work. Buddy had about 30 Sardis crappie and I had some "minners" that I had filleted out. They were all pretty good.
02-08-2011, 08:24 PM
ski trip

Slabs, I pm'd Slabo some time ago about his blackened crappie, because I love blackened food, and he pointed me to that topic on the board. His recipe is on there somewhere. Haven't tried it yet. I know a gazillion recipes is a lot to try but wouldn't it be fun! :D:D On the retired part, it's pretty dang nice to have six Saturdays and one Sunday in every week! :) Hope you get to enjoy it someday.

Ski
02-08-2011, 08:49 PM
creekslick

Quote:

Originally Posted by ski trip

Slabs, I pm'd Slabo some time ago about his blackened crappie, because I love blackened food, and he pointed me to that topic on the board. His recipe is on there somewhere. Haven't tried it yet. I know a gazillion recipes is a lot to try but wouldn't it be fun! :D:D On the retired part, it's pretty dang nice to have six Saturdays and one Sunday in every week! :) Hope you get to enjoy it someday.

Ski

The recipe I posted is Slabo's.
02-08-2011, 09:39 PM
slabsntaters

Quote:

Originally Posted by ski trip

Slabs, I pm'd Slabo some time ago about his blackened crappie, because I love blackened food, and he pointed me to that topic on the board. His recipe is on there somewhere. Haven't tried it yet. I know a gazillion recipes is a lot to try but wouldn't it be fun! :D:D On the retired part, it's pretty dang nice to have six Saturdays and one Sunday in every week! :) Hope you get to enjoy it someday.

Ski

If I make to six Saturdays and one Sunday a week, maybe we can hook up and go fishing.
02-09-2011, 09:23 PM
Turtlebait

I catch alot that have tail problems,its to close to their eyeballs however I'll keep a 8 incher if I have to.When I fillet one I don't want to read a newpapper though it....