Thread: Eat the Skin?

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.

Originally Posted by rojoguio

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 post

Originally Posted by DockShootinJack

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 beast

Me too!


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.

Originally Posted by rojoguio

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.

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 .

I say this every year. But this year I need to hit the bream beds and catch up a couple of messes.