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Joined: Oct 2006
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Let's here your opinions. For me.

1) channel cats and flatheads - easy choice if forced

2) burbut

3) paddlefish - the firm meat makes me think of halibut

GB2

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Crappie


Scott


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Crappie
Spoonbill
Perch/Goggle-eye
Flathead
Redhorse/sucker
Walleye
Blue cat
Channel cat



CK
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walleye
trout

spot

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Fresh Grayling on the stream, lake or pond.
Walleye.
Crappie.

best,
bhtr


"You've been here longer than the State of Alaska is old!"
*** my Grandaughters

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Crappie...


Every normal man must be tempted, at times, to spit on his hands, hoist the black flag, and begin slitting throats.
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trout
walleye

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perch


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Crappie killer how do you prepare redhorse/sucker, do you bleed them or do anything special to clean them.
the moutain stream where my camp is has alot of them but we do not fish for them.

arky65


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I have tried them many ways, but my favorite is to remove scales and scour/score (sp?) them on the sides to aid in cooking the small bones found there and then deep fry to golden brown and serve with fried taters and onions. I have also filleted them after they were scaled leaving the outer skin intact. Remove the rib bones and scour from the fillets from the inside and then deep fry. I think the backbone adds more flavor and I like to eat the tail fin for dessert. I have also pickled them and canned them for use making fish patties later. I grew up on the Gasconade River (stream fed) and during the fall/winter, we would gig them at night using a gas light. We still get together once or twice a week for a night on the river and fish fry on the bank afterwards. The colder the water the more firm the meat is and the better I like it.

CK


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I will give em a try.


Thanks



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They can be quite good the way Crappie Killer describes. I've caught them with rod/reel, and, done some gigging on the Current and Jacks Fork. Those gravel bar nighttime fish fries are great! I like to fillet them, leave the skin on, then score them from the flesh side down to the skin. Dredge them in seasoned corn meal/flour and them drop them in hot oil and dip them out when the fillet bobs to the surface. Add fried taters with onion, some peppers, baked bread, and the drink of your choice. All this under a crystal Ozark sky on a cold fall night when the barred owls and coyotes sing to you... Not a bad experience at all.


Every normal man must be tempted, at times, to spit on his hands, hoist the black flag, and begin slitting throats.
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In my area, sauger or crappie get the nod for skillet fish.

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For some reason, I find fish taken through the ice seem to taste better.
That said, I'll take a bucket of yellows (perch) any day. I make "poor man's shrimp" out of them.

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Lake perch, walleye and sturgeon for me. Channel cats are never turned down either for that matter. I eat more of them then any other fish. I would not eat one over 5 pounds though and prefer them under 3 lbs.


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bream, walleye, crappie and smallish bass.


abiding in Him,

><>fish30ought6<><
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Kokanee, channel cat, walleye.

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I tried a walleye a couple years ago and would eat a whole lot more if I knew how to catch them. so my favorite hands down is catfish, the more the better. I don't even care what species. I wouldn't give you a nickle for a train load of trout and/or salmon.

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walleye, crappie, little catfish under 2 lbs

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bucktales

I have heard of "poor mans shrimp" but never heard how it is made. Can you give me a quick explanation.Thanks

wes


Take your kids hunting, instead of hunting your kids.
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