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re: Fish or game that you don't get the love for
Posted on 6/19/18 at 9:24 am to celltech1981
Posted on 6/19/18 at 9:24 am to celltech1981
quote:
Cooked it medium rare and they couldn't eat enough of it.
A lot of responses in this thread can change based on handling and cooking. Deer’s fat content is such that it’s inedible overcooked. Fish taste changes due to how they are bled and trimmed, and cooked.
This past weekend we ran lines Friday night to Sunday and fried all the catfish Sunday afternoon. My buddy who was doing the cooking got a new fryer for Father’s Day and wasn’t quite used to the oil temp swings. The fillets had been trimmed by different people, had soaked on ice water anywhere from a day to 30 mins, and ranged from just barely done to burnt to a crisp. It was a case study in how the prep and cooking makes all the difference. Some were incredible, some were awful, all on the same pan.
2
Posted on 6/19/18 at 9:27 am to TheDrunkenTigah
quote:
Deer’s fat content is such that it’s inedible overcooked
if you leave the fat on the meat it coats your mouth. If you freeze deer meat with a lot of fat on it then the whole piece will taste rancid I think they call it tallow on a deer. The only part of a deer i cook to well done is the heart. For some reason the texture gets better the more you cook it lol
Posted on 6/19/18 at 9:27 am to BitBuster
quote:
Squirrel
Never really acquired the taste for them. I love to hunt them but as I have gotten older, my give a frick meter for killing something goes hand in hand with how much I like to eat it. Furthermore, I also want to eat it without having to freeze it. I have made a pact with myself that the only thing I will put in the freezer is deer meat I get back from the processor because if I don't, I will have shite in my freezer from 8 years ago.
This post was edited on 6/19/18 at 9:28 am
Posted on 6/19/18 at 9:28 am to Mahootney
quote:
Lastly, crab. Too much damn work
Crab is tops for me. I can sit and eat boiled or steamed crabs all day long.
Posted on 6/19/18 at 9:28 am to TheDrunkenTigah
One more to really piss some people off, but crawfish is very overrated to me. I like it, but shrimp >>> crawfish. Crawfish has less meat, cost way more, takes longer to cook (for good flavor) and you have to eat a ton to be full. Give me shrimp any day over crawfish.
Posted on 6/19/18 at 9:34 am to celltech1981
Deer fat is a complicated subject, and quickly spirals into the knock down drag out of soaking and not soaking and all that bullshite. There are different types of fat on different parts and the taste will change depending on how it was handled. I know how I handle it and it’s not really worth it to argue since people’s opinions are usually based on how pow pow taught them.
Posted on 6/19/18 at 9:36 am to TheDrunkenTigah
quote:
I know how I handle it and it’s not really worth it to argue since people’s opinions are usually based on how pow pow taught them.
I used to soak my deer meat because that's how my dad did it. Now I bag it all before it goes on ice and then dry age a good bit of it in an extra fridge. I prefer a good rich dark piece over one that is pale from being in water for a week
Posted on 6/19/18 at 9:36 am to speckledawg
quote:
Give me shrimp any day over crawfish.
I don’t think anyone actually prefers crawfish over properly done shrimp, more the social aspect and celebrating the weather warming up.
Posted on 6/19/18 at 9:38 am to TheDrunkenTigah
quote:I started that thread once and people wanted to kill me on the food and drink board
I don’t think anyone actually prefers crawfish over properly done shrimp, more the social aspect and celebrating the weather warming up.
Posted on 6/19/18 at 9:38 am to TheDrunkenTigah
quote:Oh, I do. Not because I think shrimp is bad. I just can't really taste shrimp.
I don’t think anyone actually prefers crawfish over properly done shrimp, more the social aspect and celebrating the weather warming up.
Posted on 6/19/18 at 9:44 am to AlxTgr
quote:
Oh, I do. Not because I think shrimp is bad. I just can't really taste shrimp.
I can see that, I just think it's more of an apples and oranges comparison.
Posted on 6/19/18 at 9:45 am to AlxTgr
You don't really taste crawfish either - just the loads of seasoning.
Posted on 6/19/18 at 10:05 am to Ron Cheramie
Turkey
It doesnt taste all that great and I'm pretty sure I could kill a limit with a baseball bat if I wanted
It doesnt taste all that great and I'm pretty sure I could kill a limit with a baseball bat if I wanted
Posted on 6/19/18 at 10:12 am to DownshiftAndFloorIt
Fried wild turkey breast is one of my favorite game meals
Me and DieselTiger made a smoked turkey gumbo with legs and thighs and it was the best gumbo I've ever made. 20+ people ate it and no one even had a clue it was wild
Posted on 6/19/18 at 10:12 am to DownshiftAndFloorIt
quote:
pretty sure I could kill a limit with a baseball bat if I wanted
hunh?Posted on 6/19/18 at 10:15 am to MWP
I used to feel exactly the same way, but made a couple of changes that totally flipped the script for me. You might try it, if you don’t do these already:
-Prepare the meat or fish entirely before it goes in the freezer. Take out the bones, bloodlines, bbs, bloodshot meat, everything. It should be like something from a grocery store when you get done cleaning it.
-Never use anything except a vacuum sealer. Your thaw times will be 10-15 minutes for fish, maybe half an hour for meat. And you can see exactly what you’re getting out.
-(much less important) consider keeping an inventory
-Prepare the meat or fish entirely before it goes in the freezer. Take out the bones, bloodlines, bbs, bloodshot meat, everything. It should be like something from a grocery store when you get done cleaning it.
-Never use anything except a vacuum sealer. Your thaw times will be 10-15 minutes for fish, maybe half an hour for meat. And you can see exactly what you’re getting out.
-(much less important) consider keeping an inventory
Posted on 6/19/18 at 10:19 am to gorillacoco
quote:
-Prepare the meat or fish entirely before it goes in the freezer. Take out the bones, bloodlines, bbs, bloodshot meat, everything. It should be like something from a grocery store when you get done cleaning it.
-Never use anything except a vacuum sealer. Your thaw times will be 10-15 minutes for fish, maybe half an hour for meat. And you can see exactly what you’re getting out.
-(much less important) consider keeping an inventory
and Label everything accurately: What it is, when it was killed, and how much it is (either weight or how many it'll feed)
My labels usually read something like:
4 bass fillets, 6/18/2018, 2-3 servings
ETA: I vac seal everything except deer meat because it's often not a good size to vac seal. In that case, I double wrap in saran wrap and then wrap in butcher paper. It stays good 2 years easy.
Oh, and handling meat from kill time to packaging is equally important. Get it chilled down ASAP. No meat ever hits water directly after being removed from the carcass unless very quickly to rinse off blood/guts and it's patted dry before freezing.
This post was edited on 6/19/18 at 10:23 am
Posted on 6/19/18 at 10:20 am to mylsuhat
quote:
no one even had a clue it was wild
false, wild man jake knew
Posted on 6/19/18 at 10:20 am to redneck
quote:wild knows wild, baw
false, wild man jake knew
Posted on 6/19/18 at 10:30 am to AlxTgr
quote:low blow....
Grinnel
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