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I fished a lake this past weekend that has no length limit. I kept 10 fish with 4 being over 9 inches. The rest were at least 8 inches. When I fried them up Monday night, my entire family agreed that we liked the 8 inch crappie better. They crisped up better than the larger fish. I just though it was interesting because it is totally different than what I thought growing up!
How were they cleaned ... filleted or scaled ?? In any event, I hardly see how a 1" longer fish would cook/taste any different than the shorter fish. I sure can't tell any difference between a cooked fillet of a 12" Crappie and one of a 9" Crappie ... other than the length of the fillet. :dono
Filleted. I should clarify that the over 9 inch fish were all closer to 11-12 inch fish. One was 12.5" The big difference is the thickness of the fillet. In any case, we unanimously agreed we liked the texture of the smaller ones.Quote:
Originally Posted by CrappiePappy
larger crappie have courser meat as is the way it is in most animals and fish . and thinner fillets do crisp up better and the coating on the smaller fish tends to be more 50 50 rather than 30 70 on thicker fillets thus enhancing the crispness as well .
My families perfect eating size is 10-11”, I too think it relates to the actual thickness of the filets.
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it's personal choice. When watching G3 sportsman Billy the main guide at Reelfoot lake who is always entertaining with Scott mentioned that he and the other guides prefer the 8 inch fish to eat as they are crisper.
I do different things with different sizes. On my home lake there is a huge population of crappie and 30 fish limit and not many folks fish for them. So I will keep a lot of 8 inchers and will cook them whole just cutting heads off and scaling and then broiling or baking and they are really excellent and a different taste than a bigger filet you fried up and throw back the 14 inchers and bigger.
I still have to try scaling a couple and cooking whole. I can't imagine how many pounds of crappie fillets I have eaten over the past 44 years but I've never cooked one wholeQuote:
Originally Posted by hdhntr
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My grandpa thought that it was a crime against humanity to fillet crappie and cook them. He near had a nervous breakdown when Alabama set the 9” size limit and cussed like a sailor when he had to throw a 7-8” crappie back. He firmly believed that crappie were meant to be scaled, deheaded gutted and fried whole.
I prefer 11 to 12'' Crappie filleted . Love to catch slabs like most . The biologists tell us we do it backwards . He says keep the big ones as they are old and released smaller ones .
I agree. The smaller ones are better tasting. 10 inchers are perfect.
That's backwards to what Md Biologists tell us for most fish and game. Generally it is accepted that older females will produce more eggs then younger ones, and older males will produce more sperm then younger males. The males are then able to impregnate more females. This is especially true with crabs. With the females it seems to be true with most all game. With rockfish and yellow perch the commercial fisherman have a MAX size limit just for this reason. (We don't have a commercial crappie season)Quote:
Originally Posted by NIMROD
isn't that why they have slot limits on redfish and others?
you all should try several of the recipes on the cooking section. I have and the baked parmesean is a new favorite of many friends and church members who didn't like fish before. plus the sauteed filets with a little olive oil/butter and fresh veggies is quick, easy and outstanding totally different taste. Then the crappie bisque is killer and with some crunchy bread is a complete meal and great use of the filets.
10" for me. Scaled and fried.
I agree, eat the smaller ones. We eat more walleye than crappie up here, We like the 12, 13, 14 inchers way more than the 17, 18, and 19ers. I live by Fairport hatchery and those fellas and gals all preach to us eat the little ones. Big fish spawn better.
Love the smaller fish. Maybe a higher bone to meat ratio and the bones enhance the flavor, in my opinion.
I like them any legal size!
I like catching big uns, but eating the scrapers.......just like a big platter of bluegill fillets, only better!
Hey, how many of you scrape the scales off, then fillet them leaving the skin on. Mighty tasty! The skin gives it a different flavor.
I grew up eating fish with the skin on and it is a different flavor. I just like the no skin now cause that's what the little woman wants.:cheers2
Mississippi biologist claim the 10 inch fish were the more prolific spawners . The reason you do not see yo-yo everywhere any more was because set wrong the lighter fish were hung out and died lowering the survival rate on C.O.E. . Law was written/ changed that says you must be attending yoyo's during day light .
best size for me is about 10 to 12 inches for filleting , on private lakes with lots of small fish I take some to eat whole every once in a blue moon though .
as far as what size is best to let go to reproduce i have not a clue but i know little bitty 5 inchers spawn as i have seen them oozing eggs and some black as coal in the spring .
our 10 inch minimum the state set is to ensure numbers of them and not actually size from what the fisheries people told me .
I always throw back anything over 12 inches (just from a conservation angle) I prefer eating 10” crappie. Put a plate of small fillets mixed with large ones and see which are gone first. I think that is a pretty good test.
when I make big amounts of filets my boy's crew gobble them right out of the basket so don't have a chance to see which ones are better:Rofl. will have to have a more patient group and try different ways and sizes.
At my home lake with it's large population of bugeye's that are almost keepers in a lot of lakes and not that many fish for them will keep a bunch of 8 inchers and give them to my neighbors whole as they arn't fisherfolk and are grateful for the fresh ketch. One would think they have the same genetic potential as the slabs it's just a matter of numbers and time.
In spring ketchn tons of bugeyese 4 to 8 inches with their black tuxedo's on. Guessing they reproduce but they often are in certain spots so not sure what's going on.
I’m just happy to catch a fish! LOL!