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Started By
Message
re: What fish do you keep that others don’t?
Posted on 6/18/18 at 12:09 am to prplngldtigr
Posted on 6/18/18 at 12:09 am to prplngldtigr
Choupique
0
Posted on 6/18/18 at 7:54 am to prplngldtigr
quote:
big croakers
Who the hell doesn't keep big croakers?
Posted on 6/18/18 at 8:06 am to Jester
quote:
Who the hell doesn't keep big croakers?
We used to catch some studs in Weeks Bay when I was growing up. I can't tell you the last time I caught a croaker that was big enough to filet.
Posted on 6/18/18 at 8:11 am to Drunken Crawfish
quote:
We used to catch some studs in Weeks Bay when I was growing up. I can't tell you the last time I caught a croaker that was big enough to filet.
I remember filling ice chests with "bull croakers" in Lake Calcasieu when I was a kid. Fish fry heaven.
Posted on 6/18/18 at 8:57 am to TheDrunkenTigah
quote:
Buffalo are in the carp family but supposedly are decent eating as well.
You throw Buffalo ribs in some grease and you got some good eating. The aftermath, that is another story.
I have also tried gar balls, deep fried as well. Pretty tasty. Just don't like handling them after the catch. Never tried Cypress Trout.
Posted on 6/18/18 at 9:37 am to Jester
My Campagna skiff is called The Croaker Smoker, but we haven't got new vinyl letters since the repaint. Need to.
Posted on 6/18/18 at 9:41 am to Drunken Crawfish
same here. caught many a bull croaker in Weeks Bay, Vermillion, East/West Cote Blanche.
haven't seen the really big croakers in years.
that's is some fantastic eating.
on a reflated note - years ago I found an old cookbook by pawpaw had. it was published sometimes in the early 1900s, well amongst some very very interesting recipes, was a family menu planner.
back in those days, croakers were a breakfast staple and were served a few times a week. thought that was pretty cool.
haven't seen the really big croakers in years.
that's is some fantastic eating.
on a reflated note - years ago I found an old cookbook by pawpaw had. it was published sometimes in the early 1900s, well amongst some very very interesting recipes, was a family menu planner.
back in those days, croakers were a breakfast staple and were served a few times a week. thought that was pretty cool.
Posted on 6/18/18 at 9:46 am to Ron Cheramie
quote:
A former coworker lived on grand isle her whole life and her favorite fish was mullet from the gulf. Said she would scale them and filet them off the bone Salt pepper and butter and pan fry them. I never have done it but am tempted to try it.
Biloxi bacon if smoked and it is great.
I have a top secret mullet hole that never fails and do this at least twice a year, they do not freeze well though so fresh is the way to go.
Posted on 6/18/18 at 10:34 am to WilsonPickett
It was 12" to start and just shrunk 1/4" in the icechest...
There are a couple different of species of croaker you can catch. Your standard Atlantic croaker and Kingcroaker. The only time we've caught either big enough to filet out by the Chandaleurs.
There's a reason that you don't see big croakers anymore and it's happening to a lot of species. Due to fishing pressures (commercial) croakers have adapted to become sexually mature faster and have shorter life spans.
quote:
I remember filling ice chests with "bull croakers" in Lake Calcasieu when I was a kid. Fish fry heaven.
There are a couple different of species of croaker you can catch. Your standard Atlantic croaker and Kingcroaker. The only time we've caught either big enough to filet out by the Chandaleurs.
There's a reason that you don't see big croakers anymore and it's happening to a lot of species. Due to fishing pressures (commercial) croakers have adapted to become sexually mature faster and have shorter life spans.
This post was edited on 6/18/18 at 10:46 am
Posted on 6/18/18 at 10:42 am to cave canem
quote:
Biloxi bacon
Lol
Have you ever caught them on a pole?
And smoke them with skin on?
This post was edited on 6/18/18 at 11:05 am
Posted on 6/18/18 at 10:48 am to Ron Cheramie
Goo, gar, grennel, jackfish, buffalo don't keep
This post was edited on 6/18/18 at 10:50 am
Posted on 6/18/18 at 11:25 am to nevilletiger79
One of my personal favorites would be juvenile blacktip sharks. Used to catch them out of Cocodrie. Three foot and less. Fillet them just like a bony fish fresh and fry. The meat is very white and has a coarse feel to it. Much like a freshwater spotted bass.
Posted on 6/18/18 at 11:34 am to MWP
quote:
Never tried Cypress Trout.
Much better than buffalo and gar.
You can cook it just like catfish (fried, courtbouillon, baked)or make boulettes. Even sushi.
Take 2 fillets butter them up, and put some chopped onions, bellpepper, and garlic in between them and sew them up. Either bake them or drop that in a courtbouillon. You wont throw em back anymore.
Posted on 6/18/18 at 12:12 pm to Jester
quote:
I remember filling ice chests with "bull croakers" in Lake Calcasieu when I was a kid. Fish fry heaven.
Commissary Point was croaker heaven! We would catch them on double drop rigs two at a time. Made many a fish fry out of croaker.
Posted on 6/18/18 at 12:28 pm to BlackCoffeeKid
quote:
stingray
quote:
It's good but it's not your traditional fish fillet.
Had an old Greek guy take a nice size ray from me one day. I asked if he was going to eat it and how he cleaned them. He told me and now I keep every ray I catch.
FYI. I take my Dewalt with a new 1" hole saw. Start just off the spine, 1/2" or so and drill holes straight down. Move from the spine out to the edge of the "wing". Stop when the wing gets too thin. Take a pairing knife and trim the hide from the outside and what little internals are left on the inside. You get 2 plugs of meat off each hole. Think of a big scallop with a little stringier texture. Battered or just seasoned and sauteed it fries up well.
Posted on 6/18/18 at 12:39 pm to prplngldtigr
My Dad loves Gou. He would rather eat them than any other fish. He filets them just like any other fish and cooks them a multitude of ways. I'm not a huge fan, but I will eat it.
He actually calls himself the Gouru (guru).
He actually calls himself the Gouru (guru).
Posted on 6/18/18 at 12:53 pm to Murtown
I like itPosted on 6/18/18 at 1:06 pm to gumbo2176
'gou and buffalo are not the same thing.
Posted on 6/18/18 at 1:14 pm to prplngldtigr
I can make an excellent shrimp and okra gumbo out of unused to bait shrimp. Make stock of the really small ones.
Posted on 6/18/18 at 6:06 pm to nevilletiger79
I remember the only two goo I ever caught. Still remember that fatty gelatinous layer over the meat was off-putting. Could have been our preparation but there are too any good fish out there that dont require it.
I still get excited to pull in sheepshead. I keep every one.
I still get excited to pull in sheepshead. I keep every one.
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