different way to clean crappie

Hey guys, it's "off-season" for me for a few more weeks, finally got this video done on my favorite way to dress, fry, and eat crappie, hope ya'll enjoy! http://youtu.be/8bU5QwH_qgs

So your Jeff Gowen ? I feel honored. Nice video.

great video, been up in the bend just north of t'ville many years fishin and duck huntin with long time farmer friend and tail on is the only way he cooked those sippi river cats. that letric knife looks like it could double as a chain saw...

thanks.

very nice video!

Love eating the tails! Tasty and crunchy! That's how I fry by bluegills but don't fillet them. Just de-scale, remove head and guts, then release to the grease!

We call that - cleaning em twice. Been doing it for 2 decades. I know who showed Brad . Taste great gonna get me one of those scalers.

Great video Nice Cajun Fryer ONLY way to go.

Thanks guys! I dunno Wilbur....
I told Brad about my method and he suggested the American angler rather than what I was using, I know guys that scale then filet, but I've never seen anyone leave the tail attached, but I'm sure someone somewhere has! Yeah that scaler is nice.

Cool. Enjoyed the video

Good video, those scalers work great

Never left the tail. But will now. Great video.

Quote:

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Originally Posted by blackfish

Never left the tail. But will now. Great video.

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Same here Blackfish.....and not sure why I never thought of doing it that way! I have always kept a few smaller ones to do whole because my mother in law and I liked the tails. Now we can enjoy it without having to deal with all the bones. :cheers2

Thanks Josh. As always, enjoyed the video. Nice scaler and will have to try the method as I will admit I have not tried it as you showed. Have done it the old way with the spoon though and leave the fish whole. And of course, I love that cooker. Use it almost every single week. Will use next week at club fish fry. Will be no problem cooking for 40 to 50 and keeping plenty of hot fish cooked. :)

Great video ,my wife will wup me if i dont fry them tails lol.

You gotta get that cooker dirty. It's suppose to have no paint left on it and oil stained!

use scissors to cut ribs. U will like much better

Sometimes I leave skin on fillets but never the tail. I use a manual fillet knife. But I never heard of that scaler , still using a soup spoon!

I will try the scissors! Thanks sls!

Yep Scissors work great.

Here's a scaler that i've been using for a couple years now
EZ-ScaleRâ„¢ - Fishing Lure | Mister Twister®

Josh are you still writing your outdoor articles for the website.? Last one I have read is fun your vacation.

Man I've been writing for a new outfit and been busier than ever, that's the weekly column I write for all the newspapers I just haven't updated site, but I read this and it's now updated! Sometimes I just need a kick in the butt! Thanks for reading!

Good thread!

Thanks. Which newspaper?

Do you freeze them with skin on? Every time I freeze with skin on they are slimy as all get out when I thaw them out.

I freeze them in water and haven't had an issue.

My column runs in 25 newspapers, northernmost is Sikeston Mo, southernmost is Millington Tn.

Cook me up a few. We will stop by This Friday afternoon when I leave VA in Dyersburg. I need a few tidbits.

We are in no shortage of tidbits Mr. Tom!