Whats for lunch?

[Trapper LM]

Times are tough. Forced to live off the land.

 

[wiscwhip]

Times are tough. Forced to live off the land.

Yeah, that's heartbreaking!:rolleyes::D

 

[tooln]

What's for supper?

 

[Trapper LM]

What's for supper?

The same but substitute walleye.

 

[Trapper LM]

Sure beats the Plate of kiss my ass I got from the old lady!

Did you have it coming?

 

[wiscwhip]

Is that on Castle Rock, badger?

 

[Trapper LM]

Of Course I had it coming!

I don't think you should always buy her guns for presents.

 

[wiscwhip]

Very nice :Dand you don't have the Castle Rock taxes:eek:.

 

[chummer]

What did you do to those crappie fillets. I have never seen them prepared with the skin on. I fillet hundreds of fish a year, electric fillet knife, and deep fry is how I roll.

 

[chummer]

Strange, must be a regional thing. I have never seen anyone cook them with the skin on. We cook trout with the skin on but never heard of panfish being done this way.

 

[Trapper LM]

I only skin Walleye, Perch and Catfish.

 

[Trapper LM]

For Crappies we just use a manual scaler. For Perch, if we have 25 or more we get the drum scaler out.

 

[chummer]

I'm not a fan of leaving the skin on panfish. The old man always like 'em that way though :confused:....seems to me to add more "fishiness", plus scaling them takes longer than skinning.

I can't imagine scaling 50 panfish. With an electric knife I can do 50 just under 1 hour. Those are perch, bluegill take me a bit longer. My favorite is a limit of walleyes, 3 fish less than 10 minutes. Wet batter, deep fried, feeds four, and delicious.

 

[chummer]

I do it all winter and freeze them for the summer.

 

[Trapper LM]

I did 25 crappies in 40 minutes tonight. Scaling and fillet took on average 100 seconds. Skinning and fillet takes 90. I will continue to scale bluegill and crappies.
Perch will be skinned.