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Eat the Skin?
I tend to panfry bluegill in a more whole form (tail on, head and fins off, gutted) and was curious if anyone has done this with crappie? Do you eat the skin and is it good like bluegill's?
I was also wondering if anyone has tried steaming it in a rice cooker or similar? I was thinking it would do really well with one of those light soy sauce-ginger deals and steamed.
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