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Does anyone know how to firm up the soft, mushy flesh of warm water crappies? Here in Michigan all of the crappies caught in the summer months are very soft and squishy in texture and also have a very bland taste. I have eaten them fried up crisp using a corn meal based dry dredge but the mushieness still sneaks its way through.:(
Put 'em in a cooler...top with a bag or two of ice, wait 24 hours and then fillet.....That's how I do 'em in Tn.!!!
pat, people get mad at me when i tell them crappie meat is too soft. i'm glad someone else feels the same or admits it maybe is a better word. i'd much rather have a bass fillet.Quote:
Originally Posted by Pat P
Crappie CAN be mushy and I've messed up a couple times and let it get that way. Question for ya. When you caught them, did you get them straight on Ice or did they get put in the live well, die and allowed to get warm? I've noticed that when they get warm after they die, they'll get mushy
either way they will still be soft meat. it's the nature of the beast.
I ice down all my fish as soon as I take them off the hook. The ice firms them up enough to fillet them easier but after cooking they are mushy, even if I purposely overcook them a little to try to get them a bit firmer. Just to confirm things, this is only a problem when the water warms up. In fact, it's very common for people in Michigan to give their summer crappies away to the "unsuspecting" or throw them back in the water.
Try putting your fillet's in a bowl filled with ice. About an hour or 2 before you fry em up. It will firm them up a little.
no matter how you try you can't make a slik purse out of a sows ear.
After the fish comes out of the water it goes on ice, filet in bag on ice, before frying on paper towel in freezer for a few minutes(not frozen) into the beer batter and grease. Pieces should not be too large or the steam will make soft. Never put fish in water unless you return it alive to the lake.--shu
Guess I would'nt know, never tried. Then again, I have never had a problem with mushy fillet's. I did see a guy once that polished a turd and made it look like a Diamond.Quote:
Originally Posted by olduckhunter
do what you want to crappie before you cook them and also cook some bass filets and your crapie will be softer than the bass meat. it's just the way it is. as i said, it's the nature of the beast. they are good to eat. i'm not even saying that but the meat is softer than other most other kinds of fish and then again bass is much better eating but that goes without saying.Quote:
Originally Posted by PIGINTHEPIGPEN
WOW! You could not pay me to eat Bass. All the seasoning in the world can't help bass taste good. I remember the first time I ever ate carp. I went on a weekend duck hunt with a friend. The local diner offered Carp patties, for their dinner special. I said there is no way I'm eating carp. After hunting all morning and not eating lunch. I was willing to try anything. Long story short. Those carp patties tasted like a rib eye compared to bass. I don't even like white bass.Quote:
Originally Posted by olduckhunter
i knew that was coming.
Hey, I know a Lot of people who enjoy eating Bass. Nothing wrong with that at all. I'm just not one of those people. If I liked the way they taste. I would eat them as well. To each their own. Olduckhunter, if everyone on this site had the same opinion on different topics. There would be no reason to visit this site. I enjoy reading your post. Keep em coming. We don't have to agree on everything do we?
Hey, I knew this fella that once polished a bass, a crappie and a carp to try to turn them into steelhead. It's not like he didn't care for the taste of bass, carp or crappie, he just didn't have anything else to do with his time. Personally, if I was in his situation, I would spend my time fishing for steelhead. Can you see where I'm going with this?
You are correct!!! Crappie does have somewhat of a soft meat. Here is what I have found and it seems to work fairly well as I have been able to win some cooking contest serving my fried crappie going up against some very good chefs.
Firstly, It is essential to get the caught fish on ice as quickly as possible. If you are going to put them in a livewell freeze some gallon jugs of water and put them in the livewell. If one should die get it in the cooler ASAP.
Secondly, From this point on make sure that the fish/fillets remain on ice or in a container of water that has ice in it.
Thirdly, put the fillets in a container of clean cold water, sprinkle a little salt over them and then put in refrigerator over night.
Fourthly, FREEZE THE FISH. Either in water or vacuum pack.
When you get ready to cook the fish be sure that they are always kept cool until they hit the grease.
Be sure the grease is at the right temperature. I like my grease around 360 degrees. Be sure the cooker you are using is able to maintain the temperature. To often when fish are placed in the grease the cooker is unable to maintain the proper temperature and the fish will not fry properly, they will just lie there and become mushy and grease laden.
There are a few other things I do but this might help you avoid mushy crappie..LOL
Well Patty, since you have stated that you have no fish in your freezer. You might want to spend a little more time and Learn how to catch them..LOLQuote:
Originally Posted by Pat P
I no longer keep any crappies except the ones that I catch through the ice or right after ice out. Once the water hits 45 degrees that's it for me. My crappie season is already done for the year, got enough nice firm fillets in the freezer to last to next January.
Quote:
slab master
you are correct!!! Crappie does have somewhat of a soft meat. Here is what i have found and it seems to work fairly well as i have been able to win some cooking contest serving my fried crappie going up against some very good chefs.
Firstly, it is essential to get the caught fish on ice as quickly as possible. If you are going to put them in a livewell freeze some gallon jugs of water and put them in the livewell. If one should die get it in the cooler asap.
Secondly, from this point on make sure that the fish/fillets remain on ice or in a container of water that has ice in it.
Thirdly, put the fillets in a container of clean cold water, sprinkle a little salt over them and then put in refrigerator over night.
Fourthly, freeze the fish. Either in water or vacuum pack.
When you get ready to cook the fish be sure that they are always kept cool until they hit the grease.
Be sure the grease is at the right temperature. I like my grease around 360 degrees. Be sure the cooker you are using is able to maintain the temperature. To often when fish are placed in the grease the cooker is unable to maintain the proper temperature and the fish will not fry properly, they will just lie there and become mushy and grease laden.
x 2
Like it has been said; COLD is the real key. Don't just ice them down, bury them in several inches of ice. Leave them in the ice long enough for them to get good and stiff, then fillet them. One other thing I've seen people do after filleting is to wash the fillets with full pressure water from the hose. Wrong!!! NEVER, NEVER, NEVER subject any fish or seafood to more than a mist to clean blood or dirt from. The meat will absord water and will get mushy. Once it has absorbed you cannot get it out. IMHO. Keep fishing.
i have one of those big salt water coolers ,, i put 2 bags of ice in the bottom as soon as i catch the fish i throw them in there and by the time i get home they are cold and ready to clean and also makes it easier to clean them ,, works for me !
crappie are good but bass meat is always firmer. In general.....I eat my bass and release most crappie. Of course I release them all that are over 2 pounds.
Putting them on ice rite after you catch them,definately makes them easier too clean and makes for much better table fair
When I catch Crappie I put them on ice in a chest and not in the live, well and keep them cool till I fillet them then on to a Ziplock bag with water then on to the freezer Thumbs Up
Why? I'm curious as to why release the big crappie?Quote:
Originally Posted by houstonhhh
I've thrown back some lunkers too. It's kinda like bass fishing or going after monster cats. You CPR them and let them produce more like themselves.
The guy talking about it above is spot on. I've seen it in action. Went fishing with a buddy, he didn't want to take an extra cooler so we live welled them. Cleaned that mess and cooked them that night within 20 min. of pulling the boat out of the water. Mush! Caught more the next day, iced them down, cleaned them and you could tell a difference while cleaning them. If I'm fishing for groceries I don't see the pt in live well keeping fish. Ice em. We catch crappie down here in 90+ degree water so you Michigan folks are missing it. It ain't the water they came out of that makes them mushy... it's what happens after that including how you cook them.
Bass: I like bass, the wife LOVES it. Gets mad is I don't keep her a couple on every trip. Good groceries right there. We have some conservation lakes that encourage you to keep any/all bass you catch under 12" due to over population. We throw it in with the crappie and folks can't tell the diff.
Those folks who can't tell the difference in taste. Between Crappie and bass. Must have been doing some heavy drinking before you cooked them.
Put the fish on ice as soon as it comes off the hook.Clean the fish as soon as possible,put the fillets in a salt brine wait at least 1 hour, the flesh will be firm.Pror preparation will always guarrantee a tasty repast.
I have had my best luck with freezing the fillets first and not eating them fresh. seems to be my experience.
I usually fillet and into a pot of water placed in the fridge for a couple days. That cold water firms the meat up as much as any winter time crappie IMO. I should mention the fish stay alive and healthy in my livewell. I cool the water and have a HUGH livewell.
icing them down is the only way to go. especially for white bass n catfish. not near the bloody mess. n firms em up nice