Mutts and Whites 10/26

[BilletHead]

1 hour ago, Dutch said:

When you guys clean the hybrids, do they have red meat like the whites?  I used to fish Truman a lot and caught several but never kept them.

 

1 hour ago, nomolites said:

Yes, it needs to be shaved off just like whites.  A good electric knife makes all easy peasy.

Mike

 

6 minutes ago, fishinwrench said:

IMO they are the healthiest and best tasting fish in freshwater.  

Fast growing & Short lived, so there's less time for them to accumulate mercury and other contaminates. 

They spend most of their time in open water, instead of along the bottom.  They don't even spawn on the lake/river floor.

And the food that they eat is also short lived....and spends all of its time in open water/not along the bottom.     If there's a better fish fit for human consumption I sure don't know what it could be. 👍

                      Yes, yes and yes!

   Plus I might add bleed them while still alive. The thick back meat is the bomb grilled. I put fillets in a gallon ziplock bag. Dump in a good amount of olive oil, dried or fresh rosemary and Some S&P also. Let them marinate for awhile. Grill and give them a spoonful of the olive oil once and awhile. Easier if you use a handled basket for flipping all at once.    You will not be disappointed.

[Dutch]

Thanks for the info.  I no longer fish where they live so I won’t be cleaning any.  I was just wondering.  

[BilletHead]

35 minutes ago, Dutch said:

Thanks for the info.  I no longer fish where they live so I won’t be cleaning any.  I was just wondering.  

            Missing out  

[navery]

My personal favorite is to leave the skin and scales on the meat. Put on grill scales and skin side down. Melt butter and mix in Sriracha to personal heat preference and baste while on the grill and sprinkle any desired seasoning.  Let cook until finished. Never flip. Almost all the red meat stays with the skin and what doesn't isn't very fishy tasting. It peels right off the skin. Very delicious and agree, it is the best tasting fish in our lakes. 

[BilletHead]

17 minutes ago, navery said:

My personal favorite is to leave the skin and scales on the meat. Put on grill scales and skin side down. Melt butter and mix in Sriracha to personal heat preference and baste while on the grill and sprinkle any desired seasoning.  Let cook until finished. Never flip. Almost all the red meat stays with the skin and what doesn't isn't very fishy tasting. It peels right off the skin. Very delicious and agree, it is the best tasting fish in our lakes. 

          Like redfish on the half shell! Sounds good. Will try that too thanks @navery

[Dutch]

Navery that is similar to the way I do walleye and large crappie, except I smoke them instead of grilling.  We had smoked crappie with corn bread, red beans and baked potatoes for dinner last night.

[fishinwrench]

1 hour ago, navery said:

My personal favorite is to leave the skin and scales on the meat. Put on grill scales and skin side down. Melt butter and mix in Sriracha to personal heat preference and baste while on the grill and sprinkle any desired seasoning.  Let cook until finished. Never flip. Almost all the red meat stays with the skin and what doesn't isn't very fishy tasting. It peels right off the skin. Very delicious and agree, it is the best tasting fish in our lakes. 

I need to try THAT.  👍  

Now I have a reason to go keep another mess, since all the ones in the freezer are trimmed fillets. 

[Dutch]

I still have working taste buds.  There is no way that I can stand to eat that red meat.  I even have to trim the dark off salmon.  Its just nasty.

[navery]

On 10/28/2021 at 4:02 PM, BilletHead said:

          Like redfish on the half shell! Sounds good. Will try that too thanks @navery

Exactly like Redfish on the half shell. It turns out amazing! 

[curtisce]

On 10/28/2021 at 12:38 PM, Dutch said:

When you guys clean the hybrids, do they have red meat like the whites?  I used to fish Truman a lot and caught several but never kept them.

they have red meat. @BilletHeadsays if you angle your knife just right you can leave the red meat on the skin. With that there is just a small line of it an the lateral line. I can accomplish that probsbly 1 out of 10 times. Otherwise I just try to skim it off with my  knife.l Hybrids yield a thick fillet. with whites I cut the fillet in half at the lateral line. The top I use for cooking as a fillet ,the bottom I cut into small pieces and make cerviche