They look it Jack!
They turned out pretty tasty.
The love for fishing is one of the best gifts you can pass alongGREENFISH LIKED above post
They look it Jack!
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Did you take pictures of how far you took the cook? I'm interested in the flake and removing bones after cooking. I do Redfish till it flakes apart on it's own a bit.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"
I didn't take any more photos. The rib bones came out with a fork. I used the side of the fork to roll the whole rib cage out. They fillets were pretty flaky. Sprinkled on a little Tony's Creole seasoning and then brushed on a little clarified butter to keep them moist
The love for fishing is one of the best gifts you can pass along
They look good! Pass the tartar sauce.
Yes, as a matter of fact, I do have a retirement plan...FISHING!
One of the reasons I cook the Redfish so long and slow is so it remains palatable after refrigeration. The Crappie I caught on The Rez were large enough to cook on the grill. We are going back, why I'm asking. Thanks
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"
I probably should have let is get more done before I put the butter on them. I believe it sealed in the moisture causing it to steam
The love for fishing is one of the best gifts you can pass along
As far as water goes Crappie have so much water I dry age most fillets in my blast chiller for 5 days. Water keeps coming out of the fillets for me to drain off. After the aging the flesh gets firmer and sweeter. Don't know if I would dry age "Skin On" due to the extra biology remaining on the outer scales. Thank you for answering my question.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"
It was my first try at it. I look forward to see how yours turn out.
The love for fishing is one of the best gifts you can pass along