Poor Man's Shrimp?

[Sam]

I read an article about floating the Finley in Missouri Conservation magazine yesterday. The author mentions making "Poor Man's Shrimp" by fileting a whole bunch of little perch (bluegills, longears, black perch, etc.).

He said to boil the little filets in water with shrimp seasoning for 4 minutes, then cool the filets in ice water and serve them with cocktail sauce - maybe on lettuce leaves for a salad. I love cold shrimp, and that sounds pretty good to me. It oughta be healthy, too, with no grease or breading at all.

It'd be fun to take the grandkids and catch a bunch of those, which we can do anytime of course. Then if grandpa (me) has the patience to filet them..........

Has anybody here tried that?

[loo10]

I read an article about floating the Finley in Missouri Conservation magazine yesterday. The author mentions making "Poor Man's Shrimp" by fileting a whole bunch of little perch (bluegills, longears, black perch, etc.).

He said to boil the little filets in water with shrimp seasoning for 4 minutes, then cool the filets in ice water and serve them with cocktail sauce - maybe on lettuce leaves for a salad. I love cold shrimp, and that sounds pretty good to me. It oughta be healthy, too, with no grease or breading at all.

It'd be fun to take the grandkids and catch a bunch of those, which we can do anytime of course. Then if grandpa (me) has the patience to filet them..........

Has anybody here tried that?

Yes.

We called it 'poor man's lobster' and dunked it in clarified butter.

Not as healthy but soooooo good.

[denjac]

Works well with white bass too. We call it imation crap meat. Use a good shrimp boil.

[Quillback]

Works well with wite bass too. We call it imation crap meat. Use a good shrimp boil.

LOL, imitation "Crap" meat - I'm sure it's a typo, but funny!

This is something I want to try, sounds good, and healthy too.

[denjac]

LOL, imitation "Crap" meat - I'm sure it's a typo, but funny!

This is something I want to try, sounds good, and healthy too.

Oops meant crab meat.

[Sam]

That's a good idea about doing this with white bass. I always throw white bass over about 14" back - they're fun to catch but just too strong-tasting for us, like an old mackeral from the ocean.

And yeah, I've tried trimming the red meat off, soaking the filets overnight in salt water or beer, etc. That helps, but not enough.

Now I wonder how those white bass filets would be if I cut them up into bite-size pieces and gave them the "Poor Man's Shrimp" treatment. White bass are an oily fish, and maybe that strong fishy taste would boil out with the oil? It's worth a try.

[Thom]

UP around Grafton in Illinois they do that with carp. Cut off the skin and clean out all of the red meat and viens. Fillet the fish and cut long strips across the body of the filet about 3/8 inch wide. Dip in batter and deep fry. The strips roll into a curly morsels when they hit the hot grease and are delicious. They are called Calhoun County Shirmp.