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Went to Jordan sat and brought home 7 nice ones for supper sun.fileted all and let sit in fridge over night in water.fried them up and for some reason they tasted like mud some of the worst crappie I have ever ate and my neighbor agreed.just wonder if any of yall has the same problem with yalls crappie.
I haven't had that problem. I ice mine down while still alive and filet the next morning. Been eating them for 2 or 3 weeks with no issues. Occasionally if you get a large female full of roe she will be a little strong tasting, but that is just my 2 cents.
No, have't noticed anything different. The ones we caught on Saturday, we ate yesterday and seemed fine. Will be interested in seeing if any of the other guys have noticed a difference in taste.
Always let mine sit in salt water for a couple of hours before they hit the fryer. Also always freeze in salt water- can't tell frozen from fresh.
I've soaked catfish in vinegar b4 to make sure I didn't get a mud taste but now I guess I'll start soaking crappie in it to
Try milk instead of water and see if that doesn't help. We do our bream like that in the summer when the water is hot and they taste a little off. Just a little milk in a ziplock bag with the fillets seems to do the trick. We turn the bag a couple of times so all the fillets get covered.
Fishhound are you sure you caught crappie LOL!!!! I know how you like them cats!
Add about a tablespoon of yellow mustard with that milk and it will mellow all fish and you will never taste it. Whether baked broiled or fried.Quote:
Originally Posted by SeaRay
I like mustard on fish before battering.
That's interesting about using mustard before battering. Some of the best competition bbq competitors use mustard on their ribs, butts and brisket. They use it to help the rub better adhere to the meat and the mustard flavor is cooked away. Is that basically what happens when you use mustard to cook the crappie?
I sometimes soak mine in milk and texas pete, more for added flavor though. Not to tame it. :)
Melt a little real butter in Microwave and Brush on fillets before batter!!!
Ya, even down here in the shallow water crappie are fine eating. We do get the occasional roundworm in the filet, but cut it out and you're fine. Everyone's got their own process. For me, it's freezing in water after they're filleted and skinned, then after they thaw the day you wanna eat them I soak them in milk or saltwater for a little while (hour or 2).
*** Don't know if the roundworms are a problem in the big, piedmont lakes. But if you miss one while filleting, the milk will actually draw them out. Even after they've froze! ***