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Thread: Cooking the catch

  1. #1
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    Default Cooking the catch

    Just like to say been grilling on my charcoal grill lately. All fish that has been caught lately I have been rubbing down with olive oil then salt and pepper and placed on the grill 8 minutes first side 7 minutes second side, they have been awful good fall off the bone can't get no better than that. For got to take pictures.
    Likes NIMROD, Hanr3, slackline LIKED above post

  2. #2
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    sounds good

  3. #3
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    NIMROD is offline Crappie.com Legend - Kids Corner Moderator * Member Sponsor
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    Thanks , we are all looking for ways to avoid frying all our catches .
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  4. #4
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    How do you keep them from sticking to the grate?

  5. #5
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    Quote Originally Posted by Nutbush View Post
    How do you keep them from sticking to the grate?
    I spray the rack with Pam or you could just oil them with vegetable oil that should work. It is a lot easier than frying fish and test very good.

  6. #6
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    Now I eat the whole fish but the two large strips that run down the spine come of boneless. All fish work great from small bream to bass, I do not remove the heads when I clean my fish they are two large chunks of meat that you lose if you behead them.

  7. #7
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    OH MAN I gotta cut their heads off, I can't eat anything looking back at me
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  8. #8
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    I also like to grill my fish. I prefer to fillet like normal except leave the skin side on. I place the skin side down on a piece of aluminum foil, oil/butter, spice to taste and cook until done. The skin stay attached to the foil, leaving the meat to eat. Finger licking good...
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  9. #9
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    Quote Originally Posted by Hanr3 View Post
    I also like to grill my fish. I prefer to fillet like normal except leave the skin side on. I place the skin side down on a piece of aluminum foil, oil/butter, spice to taste and cook until done. The skin stay attached to the foil, leaving the meat to eat. Finger licking good...
    Wish I had read that post about an hour and a half ago. Grilled my catch and ended up leaving a bunch stuck to the foil. It was excellent, however. Just a little bit of garlic salt and olive oil.


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