I have seen a few of y'all, Mr. Jim being the latest doing this crappie on the half shell thing. Do y'all leave the skin on the fish or just leave the rib cage bones on it? If you leave the skin on, does it have to be scaled?
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I have seen a few of y'all, Mr. Jim being the latest doing this crappie on the half shell thing. Do y'all leave the skin on the fish or just leave the rib cage bones on it? If you leave the skin on, does it have to be scaled?
Leave skin and scales,take out rib cage. season how you want,put on grill scales down.
Yep that the way to do it.Spray them down with pam.Quote:
Originally Posted by wilbur
I leave ribs in and then the bones will just pull right out after they are cooked. I also place mine straight on the grill.
Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff
I need pics guys pics...:)
http://www.crappie.com/crappie/off-t...689-catch.htmlQuote:
Originally Posted by muzzy125acc
Imagine you're filleting a crappie. When you get to the tail, don't flip it over. Go right on off the end and cut the fillet off like you'd made a mistake.Quote:
Originally Posted by muzzy125acc
Then imagine that same Feelay layin on the grill with the scale side down. Again, don't flip it over.
Then imagine the Feelay puffin up all purty and white with your favorite spice sprinkled on it.
Then imagine that cooked Feelay layin in your plate with the scales still facin down.
Then imagine yourself eatin it like a baked tater.
How's that fer paintin a pichur in your head?
Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff
Very good Minner.Quote:
Originally Posted by Minnerman
And a nice garden salad to.
Miner has it down.. Only thing I could add is you might think strange, but it works for us. We use a spoon to dish out the meat. Way easier than a fork..
Gonna fix some this weekend if I can get someone to give me some feshes.
Dont tell me BRM kept all them feshes after you guided him around the lake.
You don't flip the fish over to cook the other side?Quote:
Originally Posted by Minnerman
nonono
We need pics on how to clean them. I am good at mistakes :D
Feelay them as you normally would to start, instead of stopping at the tail just cut it on off like you do when you screw up. Either cut the ribcage out or leave it in, if left in clean out what guts are in there, just that simply. Think I am gonna leave the ribs in the next ones I do.
No. It'll cook perfectly layin on the scales. The scales also keep the meat from stickin to the grill.Quote:
Originally Posted by duck38866
Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff
There's a good bit of meat in them ribs, plus tge bones gives it a good taste. I only grill the bigger fish like this.
Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff
We gotta try that. Do you only do this with fresh fish? I remember my Mom freezing whole (gutted, of course) fish in cardboard milk cartons, nose down, tail up and filled with water. It was so long ago and I don't remember the taste.