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I tend to panfry bluegill in a more whole form (tail on, head and fins off, gutted) and was curious if anyone has done this with crappie? Do you eat the skin and is it good like bluegill's?
I was also wondering if anyone has tried steaming it in a rice cooker or similar? I was thinking it would do really well with one of those light soy sauce-ginger deals and steamed.
When I dress and fry crappies whole I do it exactly like I do bluegills. I do prefer 9-10” fish to fry whole. I have done larger and they are good also but I tend to fillet anything larger than 10-11”.
Kind of hard to find a way to cook them that is bad. Deep frying will probably be the favorite, and is a good way to do whole fish. Make some slashes down each side. Lately been making fillets on a griddle. Steaming will work good. Smoked, blackened, grilled, it’s all good.
Like Micanopy said score them on each side and fry. Here is a good video from SK Crappie Fishing Adventures showing this.
https://youtu.be/Pi5UbJkLBzQ
Some folks prefer it. I have heard it gives almost an almond like flavor. I can not tell the difference. Really no bad way to eat them
I used to eat them whole until I got married. It was worth the sacrifice.
That used to be the only way I ate them, because that was the only way they were cleaned (by my Grandpa). Kept up that tradition for many years, regardless of what specie it was. Then I went to a fillet knife, and eventually to an elec. knife. Occasionally I may clean them the "old" way, but not for anyone else but me to eat.
Yes, leaving the skin on a Crappie does add a slight "nutty" taste .... but it's easily drowned out by added seasonings. I don't use anything but yellow corn meal most of the time, and especially when cooking them "skin on".
I never "score" my fish. They don't have to be cooked all that long to start with, and I believe the skin helps keep in a lot of the moisture of the meat.
I only score bream and crappie if they are 5lbs or more. I don't score very many.
I am coming to Virginia to fish. I want one of those 5 lbs crappie to photo for bragging rights down here. That would be a beastQuote:
Originally Posted by Barnacle Bill
Who needs TV? Some of the best Entertainment exists right here.
I skin mine, our Wildlife Fisheries & Parks as well as Louisiana Wildlife and Fisheries say; do not eat the skin of fish caught out of the Pearl River here due to PCB's. All the bad stuff is stored in the skin.
Lol…. I just read that :Rofl
The skin is good. Sometimes I scrape the scales off, then fillet leaving the skin on. I like it that way.
I do leave the skin on Goggle-eye caught out of the other rivers here for making Mock Eel Rolls. If you eat Sushi and like Eel Rolls you can make it at home using tempura battered Goggle-eye fillets. The Eel sauce, Nori, Seasoned Rice Wine Vinegar is available in Asian Grocery stores. I usually use ripe Avocado in mine too.
Sounds awesome. Going to have to get Slab to put in a chef's hat emoji for your postQuote:
Originally Posted by rojoguio
Me too!Quote:
Originally Posted by DockShootinJack
Sent from my iPhone using Crappie.com
Jack if I catch some medium sized Goggle-eye in the next few weeks I will save enough to prepare and post here.
I as well as many others will be most appreciative.Quote:
Originally Posted by rojoguio
I scale then fillet all bream /red ear . Crappie I will do the same if I have a few . . Not going to do a limit as it takes twice as long . We call the bream /red ear " fish sticks " . As much as I like crappie I rarely put up more than 75-100 a year . We prefer red ear (fillets ,no bone with skin )over all fish . Attachment 422972
I say this every year. But this year I need to hit the bream beds and catch up a couple of messes.
Shellcracker Anglers Are some of the Best freshwater fishermen. To me it's where fishing meets Art.
Very true
Be careful! have sold 50 % of my crappie tackle . Love them both but a 12 inch red ear will drown most crappie lol . Attachment 423091Attachment 423092Attachment 423093Quote:
Originally Posted by DockShootinJack
They are some bull strong fighters for sure. My main motivation would be how good they are to eat
they say the same thing here about the skin in some spots holding all the toxins from the water body , and belly meat as well ....just saying
been called fresh before a few times myself , but it wasn't cuz I ketched a red ear , just saying :RoflQuote:
Originally Posted by rojoguio
I have heard the bones also contain higher levels of toxinsQuote:
Originally Posted by Ketchn
no clue , but they say the older the fish the worse it is and that part seems reasonable as its been in the water longer .Quote:
Originally Posted by DockShootinJack
The reason I turn back catfish that are over 3 pounds or so.Quote:
Originally Posted by Ketchn
we are warned here about catfish, carp , drum and buffalo , seems the train of thought is that the pollution settles to the bottom where they typically reside and the other thing they say is the fast growing fish like crappie hold less toxins as well .Quote:
Originally Posted by DockShootinJack
Very true. It is the amazing what gets dumped into the waters
The fisheries folks warned me explicitly NOT to eat ANY river fish ,seems less water volume and urban run off makes them a cocktail of slow death from what he said , made it VERY clear that the amounts of various chemicals and toxins from yards and vehicles and etc. in them was really high and in some cases some of the pollutants hadn't even been studied as to what health problems might occur from the consumption of those types of chemicals ! :yikesQuote:
Originally Posted by DockShootinJack
they fight better lb for lb than any other sunfish in my opinion , a 10 inch one will bend a light rod double and take dragQuote:
Originally Posted by DockShootinJack