Author Topic: Good eats. (Read 1065 times)

FishADK · « **on:** Jan 11, 2014, 02:39 PM »

Do sunfish taste different through the ice? I know bass tend to have a dramatic taste difference when I eat them. Wonder what causes this. Bullhead catfish are said to taste like pond scum in the summer.

What do you think is the best in all seasons? I know most you guys think sunfish are the best eats around and I agree, but sometimes I'd rather catch a bunch of good bass and no sunnies, than a bunch of good sunnies and some dink bass. (less sunfish=less food=small bass)

Got another question. If you where to be feeding 10 or so people how would you cook sunfish? (something slightly more complex than batter and fry)

Whopper Stopper · « **Reply #1 on:** Jan 11, 2014, 02:47 PM »

IMHO all fish taste best through the ice.

WS

Rebelss · « **Reply #2 on:** Jan 11, 2014, 02:51 PM »

Flesh is always firmer from cold water fish....or so it seems. No July "mush" texture.

Webby · « **Reply #3 on:** Jan 11, 2014, 03:19 PM »

What Whooper Stopper & Rebelss said. X2

MILLERMANKT · « **Reply #4 on:** Jan 11, 2014, 11:08 PM »

x3..they always taste better out of cold water.

Kevin23 · « **Reply #5 on:** Jan 11, 2014, 11:15 PM »

Fish digestive system cleans out during the winter. In the summer they are eating everything in sight, mostly weeds and other plant matter that has small larvae attached to it. This gives them a different taste than in the winter where they are not feeding as heavily. When they are eating, they are eating tiny little larvae and worms in the water.

You are what you eat.

bobberbill · « **Reply #6 on:** Jan 12, 2014, 08:16 AM »

Quote: Got another question. If you where to be feeding 10 or so people how would you cook sunfish? (something slightly more complex than batter and fry)
Lot's of choices on this one, but IMOP frying is by far the best way to enjoy the sunnies/bluegills. Cast iron pan outside on the Weber sideburner. Some good recipies for fish stew/chowders, baked fish casserole's..I figure about 8-10 filets per person because they're small.

rags · « **Reply #7 on:** Jan 12, 2014, 08:21 AM »

I like to put them on a cookie sheet and sprinkle with zesty lemon ( made by weber ) and bake at 350 till done

Kevin23 · « **Reply #8 on:** Jan 12, 2014, 10:02 AM »

I wouldn't bake them, that can leave small bones noticeable that would otherwise cook up. Could cause some "newbs" to get upset.

I would do fish cakes. Make them ahead of time and freeze, then just lay them on a cookie sheet to thaw for a few minutes and fry.

Rebelss · « **Reply #9 on:** Jan 12, 2014, 10:16 AM »

Sunnies? Right into a good ol' frypan with some oil, or butter, if you're not picky, and salt & pepper.

mrjohnny · « **Reply #10 on:** Jan 12, 2014, 10:38 AM »

Quote from: Rebelss on Jan 12, 2014, 10:16 AM

Sunnies? Right into a good ol' frypan with some oil, or butter, if you're not picky, and salt & pepper.

ditto on that....had it last night..

skowalski250 · « **Reply #11 on:** Jan 12, 2014, 05:49 PM »

Quote from: Kevin23 on Jan 12, 2014, 10:02 AM

I wouldn't bake them, that can leave small bones noticeable that would otherwise cook up. Could cause some "newbs" to get upset.

I would do fish cakes. Make them ahead of time and freeze, then just lay them on a cookie sheet to thaw for a few minutes and fry.

If you fillet the fish you shouldn't have any bones! and I always wash mine and double check my work. As for cooking i broil all my fish, add seasoning to taste. I like Cajun.

kb · « **Reply #12 on:** Jan 12, 2014, 07:23 PM »

After I filet my pannies, I wash them and freeze them in a litte water with lemon juice. This seems to keep the flesh nice and firm.

bobberbill · « **Reply #13 on:** Jan 12, 2014, 07:28 PM »

Lemon juice. That's diff. Might just try that..good I D

skowalski250 · « **Reply #14 on:** Jan 12, 2014, 07:41 PM »

I use to freeze in water but now I use a vacuum sealer. I think it works a lot better. After washing I dry on a paper towel then seal them with a towel on top to get any water that's left.

kylerprochaska · « **Reply #15 on:** Jan 12, 2014, 07:48 PM »

fried gill fillets are the perfect size for a taco shell, add a little guacamole, and some slaw... you'll be good to go

FishADK · « **Reply #16 on:** Jan 12, 2014, 08:10 PM »

I search the web a little bit this is what stuck out to me.
http://duckcommander.com/recipes/cajun-style-crappie-stew
Let me know what you guys think. Might have to get a bunch of recipes and try them all.
That taco one sound interesting, got to try that.

jonny boy · « **Reply #17 on:** Jan 12, 2014, 08:13 PM »

all fish from the ice - that's nice . all cold water fish taste gtrat

bobberbill · « **Reply #18 on:** Jan 12, 2014, 08:15 PM »

Quote from: kylerprochaska on Jan 12, 2014, 07:48 PM

fried gill fillets are the perfect size for a taco shell, add a little guacamole, and some slaw... you'll be good to go

They're fabulous. We love em. What he says..Batter fry some gills or perch, soft taco shells, any kind of fresh veggies, some cole slaw, I like some salsa, wrap em up and wolf em down..Had them a couple days ago. Always on the menu..

kb · « **Reply #19 on:** Jan 12, 2014, 08:21 PM »

I like to bake the filets in a panko Parmesan mixture with butter drizzled on top. Even the wife likes it. I cook it with rice. Real good eats. Perch, bluegill, and crappie.

bigmike7272 · « **Reply #20 on:** Jan 12, 2014, 08:33 PM »

I've always preferred fish out of cold water, be it winter or spring time.

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Author Topic: Good eats. (Read 1065 times)