Eatn Crappie

[Just_Bass]

If deep fried they are really not different but pan fry I prefer 10-12”.

[Ketchn]

Big crappie are more difficult to filet with a standard filet knife.....
Beyond that , it also takes a bigger knife....
Never noticed much difference on white crappie
Black maybe slightly...

[Jamesdean]

I guess my tastebuds aren't refined...They all taste good to me. Especially when someone else cooks them!!!

[6poundtest]

In my opinion, there is a definite texture difference in the cooked fillet once you get in the 12"+ range. But I don't find a flavor difference between large and small. Is it possible the bigger, thicker fillet is not being cooked as thoroughly? Maybe that's where the taste difference is coming from.

[DockShootinJack]

Big crappie are more difficult to filet with a standard filet knife.....
Beyond that , it also takes a bigger knife....
Never noticed much difference on white crappie
Black maybe slightly...

Those big rib bones are tough on a regular fillet knife

[Soonerdg65]

I haven't ever noticed a difference in taste. However, I find it easier to fry the smaller crappie than the bigger ones. Since they're thinner it's easier to get them done through without overcooking parts of them. That said, it's easier to clean the bigger fish so I guess you pick your poison.

[CrappiePappy]

Those big rib bones are tough on a regular fillet knife

Yeah, but you're supposed to cut "around" rib bones with a filet knife, not "through" them. I ruined several regular filet knives cutting thru the ribs, rather than around them ... but then I was young and inexperienced in filleting fish at the time, having only been taught the "scale, cut & gut" method as a youngster.
Nowadays I let my fishing partner use the regular filet knife to cut the ribs out of the fillets that I cut using an electric knife, IF he's with me. I use the electric knife to do all the cutting if I'm cleaning fish solo.

[tattoodrew84]

I prefer 9-10” fish myself


Sent from my iPhone using Crappie.com Fishing mobile app

[DWILL]

I like them all.

[Ketchn]

Those big rib bones are tough on a regular fillet knife

its actually the scales that make it tough for me , I go around rib bones , but the surface cuts on large crappie are a bit cumbersome , they have pretty good "plating" when they get a big larger than average .