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Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: jhl4661 on Feb 06, 2017, 12:35 AM
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I was out this weekend and caught two pickerel around 20 inches while bluegill fishing. I have never kept them before and thought I would give it a shot. I have heard you could bake them. Does anyone have any suggestions on the best way to fix them. Thank you
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20 inch pickerel...... sun rendered on the ice ....sea guls love them
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Fish cakes.....maybe !!
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I would check on this board. ;)
http://www.iceshanty.com/ice_fishing/index.php?board=58.0 (http://www.iceshanty.com/ice_fishing/index.php?board=58.0)
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Try pickling them!! I know the thought of pickled fish always kinda sounded funny until I tried it and its delicious on crackers. The vinegar dissolves all the bones and the meat is nice and firm not mushy like i thought. I make mine hot like dilly beans and i put a lot of garlic and onions in there that are delicious when pickled also! Very easy and a nice bar snack....
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This should help you out some ...I pickle mine ...SEARCH upper left should help fine a recipe to your liking
don't forget about them Y bones
http://www.in-fisherman.com/recipes/
http://www.in-fisherman.com/recipes/cleaning-care/cleaning-catch-y-bone-removal/
http://www.iceshanty.com/ice_fishing/index.php?topic=336258.0
http://www.in-fisherman.com/recipes/pickled-fish-recipe/
http://www.in-fisherman.com/recipes/fish-recipes/fishermans-pickled-fish/
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I would check on this board. ;)
http://www.iceshanty.com/ice_fishing/index.php?board=58.0 (http://www.iceshanty.com/ice_fishing/index.php?board=58.0)
I like the pickled ones,but here are lots of ways to do them
;D ;D ;D
RAT
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we do them just like a pike then batter and fry very tastie
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Cold water pickerel are pretty tasty, reason most people don't mess with them is the Y bones and not knowing how to remove them properly.
If I keep any, it's also batter and fry them.
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Make a chowder and add smoked kielbasa.
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Dig hole in garden. Insert pickerel, cover hole and let marinate for eternity.
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Survival food :o
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Fillet just like a perch, remove skin and ribs, leave Y bones. Cut off the last 3 inches of filet closest to tail that has no Y bones. I call those "tips", a nice clean piece of meat. Take remaining filet and run through the meat grinder twice. Form into patties, bread and deep fry. Y bones grind up.
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I agree with Ranger. Put filets in a blender with egg and seasoned breadcrumbs. Grind. Form into patties. Fry and eat just like crab cakes. Maryland never had it so good.
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I'm a big fan of the patty method mentioned by ranger. I like to add a bit of peppers, onions, and parm cheese to the grind as well
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I'm a big fan of the patty method mentioned by ranger. I like to add a bit of peppers, onions, and parm cheese to the grind as well
My buddy has added shrimp also.
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Pickling is a fantastic way to use them, as is the patties, we make a lot of them every year as Honeoye is full of pickerel, grind them and add whatever you like they are very tasty. Most recently we made them into burgers and grilled them put a scoop of fresh coleslaw on top and they are great. They are a very tasty fish through the ice, timely to clean if you want boneless. Please keep the unsportsman like comments to yourself, no one wants to hear about your wasting of fish, even if it is in jest.
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Great post as many people seem to think there garbage I really enjoy the patties and cant wait to try and pickle some up
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if you trap they make great coon and mink bait ......skin and heads in ajar left in sun makes great fish oil too!
as far as eatting the cakes are good or you can pressure cook or can them ...... if you pickle you should freeze them first fresh water fish carry a lot of nasty things and pickling doesn't kill them
of course ya could stop messing with pickerel and go catch a couple walleyes to eat instead ;D ;D
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I skin and season and flour whole fish.without head and tail. fry in butter and olive oil medium heat. I even cover after both sides are brown. When done i remove, and pull out comb and y bones. Nice eating fish. had last night. I have to try the fish cakes next though.
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I see trapper is back to giving bad advice leaving fish on the ice is against the law and pickerel are about as good eating as any fish there is just fry them like any other use crisco instead of oil it makes a huge difference
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send me a PM and I'll tell you how to fillet them out and you will not get 1 bone--I've posted this before with pics.
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Thank you for all of your replies. I sadly did not have access to a meat grinder as my grandfather was out of town and our grinder is with him. I filleted them and it was quite a bit of work for not a lot of reward. I will probably wait until he returns to keep any more. However when i cleaned them i opened up the stomachs and found a good reason to keep them as there were quite a few young bluegill in them.
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Uses a food processor if you have one.
Add some onion, an egg and process it..
Make patties, dip in egg and milk and roll in your favorite breading...
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I think I'll use the Food processor. It is easier to clean.
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I think I'll use the Food processor. It is easier to clean.
Run crackers through the grinder...and use a binder to boot EZPZ.
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I boiled one in Ginger Ale once, was pretty good. Never tried the patty method but the next slime dart is destine for fish patties!
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Run crackers through the grinder...and use a binder to boot EZPZ.
I used to always run bread through, but my wife has celiac. Gluten free stuff is a little more common now so maybe I will try that.
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Cold water pickerel are pretty tasty, reason most people don't mess with them is the Y bones and not knowing how to remove them properly.
Use the 5 piece fillet method and the "Y" bones are gone. Cut behind the head down to the back bone and toward the tail and out just before the rear dorsal fin (pc 1). This exposes the "Y" bones. Trim any of the "Y" bone tips out of the 1st fillet if any of them were cut off during the 1st dorsal cut. Cut the side fillet off by cutting down to the ribs just outside the "Y" bone line, end your side fillet near the tail section where you ended your first dorsal fillet cut (pc 2). Repeat other side (pc 3). Now fillet the tail section as you would normally do any fish (pc 4 and 5). Now skin all 5 pcs. If you did it correct the "Y" bones should still be attached to the back bone with a strip of meat. Practice makes perfect. I batter and fry them like pike and they are great tasting.
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I'd batter and deep fry them.
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The prime cuts (back and tail pieces) hold up great on a well seasoned grill...Underrated and underappreciated fish. Keep the panfish population balanced, great action on light tackle, prevalent and tasty!
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Here is how I deal with the y bones I have done the 5filet, but I prefer this way.
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pickerel patties
(http://i48.tinypic.com/wkr57b.jpg)
getting brown, flip em over
(http://i46.tinypic.com/219qteh.jpg)
final product - YUM!
(http://i50.tinypic.com/k039dg.jpg)
Lots of guys don't like pickerel or pike because "they have too many bones", boy they don't know what they are missing.
Fried pickerel patties, fresh coleslaw and fries. Washed it down with a cold one. Yum! Pickerel fillets were ground in a food processor, mixed with raw eggs, parsley flakes, garlic powder, fresh minced onion, and mixed with crushed Ritz crackers like a meatloaf and the patties were then fried in oil until golden brown. Delicious!
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That looks delicious Huntyeraws. We eat them on buns with lettuce, tomato and onion like a hamburger... ;D
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And as the picture shows, don't forget the beer!!
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Here is how I deal with the y bones I have done the 5 fillet, but I prefer this way.
Thanks bigfish, I'll have to try your method seems a little simpler. The main thing is to get the "Y" bones out and then the pickerel or pike are great tasting battered and deep fried. Baked covered with onions, garlic power and lemon juice wrapped in tin foil is a tasty treat also.
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Fillet the pickerel. Soak the fillets in buttermilk for 4-5 hours. Then rinse them, pat dry and season heavily with Uncle Cletus' fish rub. Let rest for two hours to allow the rub to penetrate. Season to taste with salt and pepper. Place the seasoned fillets on an adler plank. Bake in a 350 deg preheated oven for 20 minutes or until the fish flakes easily with a fork. Remove the plank from the oven and let rest for 5 minutes.
Throw the fish away and eat the plank...
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Here is how I deal with the y bones I have done the 5filet, but I prefer this way.
Thanks for sharing the video, it looks really easy and am going to try that. I've caught some decent size pickerel, twenty inches and bigger but always throw them back because I was afraid of missing some bones if I filleted them.
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Pickerel Patties............. And coleslaw and fixings....
(http://i1380.photobucket.com/albums/ah196/Raquettedacker1/100_1025_zpszsexgw6k.jpg) (http://s1380.photobucket.com/user/Raquettedacker1/media/100_1025_zpszsexgw6k.jpg.html)
(http://i1380.photobucket.com/albums/ah196/Raquettedacker1/100_1026_zpsbowe8gqj.jpg) (http://s1380.photobucket.com/user/Raquettedacker1/media/100_1026_zpsbowe8gqj.jpg.html)
(http://i1380.photobucket.com/albums/ah196/Raquettedacker1/100_1028_zpswemqjsiw.jpg) (http://s1380.photobucket.com/user/Raquettedacker1/media/100_1028_zpswemqjsiw.jpg.html)
(http://i1380.photobucket.com/albums/ah196/Raquettedacker1/100_1029_zpsnvtetquf.jpg) (http://s1380.photobucket.com/user/Raquettedacker1/media/100_1029_zpsnvtetquf.jpg.html)
(http://i1380.photobucket.com/albums/ah196/Raquettedacker1/100_1030_zpsiz6hfrjq.jpg) (http://s1380.photobucket.com/user/Raquettedacker1/media/100_1030_zpsiz6hfrjq.jpg.html)
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Great looking meal raquettedacker!! If I have to hear that stupid alder plank joke again I might lose all hope. It's ran its course!
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5 cut method to fillet them (check out youtube) to get the y-bones out, batter and fry. White meat is pretty mild
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Fished with Spider today and he brought some delicious Pickerel Patties! Ground Pickerel, onion and beaten egg to hold it together. Made them on my new grill.
(https://s9.postimg.cc/scft048sr/61_D9_BF12-184_F-4_CFB-9_A80-799435_B5_F787.jpg) (https://postimg.cc/image/scft048sr/)
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Came out great! Put them on toasted rolls with tarter sauce! @)
(https://s9.postimg.cc/6q0sj4zyj/B949_A734-893_C-4_ED6-86_A2-440_BB13_FFD61.jpg) (https://postimg.cc/image/6q0sj4zyj/)
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Ruttnutt, they really look good! Nice grill!
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Thanks! Spider did a great job on the patties and I LOVE the grill! It folds up to about an inch thick so it takes up practically no room in the sled. And has a big cooking area for it’s size.