Home Forums Hunting & Shooting Hunter's Campfire Wow, Coon has finally made it to the mainstream

Les, she loves walleye but thinks northerns are way to fishy tasting.....im guessing her dad let them sit around awhile and didnt fillet them till the end of the day.....i tend to have them filleted rather quickly and as a result they rarely taste to fishy.....just fishy enough she knows she isnt eating walleye but she hasnt beat it out of me yet just what she is eating but doesnt mind eating it.....

We used to fish Lake Athapap at Flin Flon in NW Manitoba. I always took 50# of potatoes and a deep fat fryer with fish breading. We ate Walleye, Northern, and Lake Trout every day from 40 degree water. Couldn't hardly tell the difference. I think the cold water had something to do with it.

They have a lot of worms in them but I guess that won't hurt you if you cook them hot enough.

The Gillette coon supper is a big deal. Any politician that has any hopes will show up there and the Slovac Oyster supper. miles

I'm a big time coot eater. I always bag my 15 when I get the chance (and that's a lot). Of course I didn't know they were called coot till I entered college and learned it in wildife ID class....Hung around too many coon asses as a kid I guess.

Anyway I've eat coon. I didn't care for it. My great grandmother used to say she loved it, but my grandmother said she also would take it off the stove/table if someone came over so they wouldn't see her cooking/eating it.

I recken hard time will bring out the coon eater in all of us. Times just ain't got that hard yet

g

And I though a squirrel was hard to sneak in the house...

I can here it now.. is that the neighbors cat@!

Me too.

BMT

Throw in a few stewed tadpoles for Kansas surf-n-turf.

Armadillo is next

'Possum on a half-shell.

The new "craze".

possums not bad if you cook right. i tryed it once not bad but a little greasy

I can see the headline: "Coon... It's not just for breakfast anymore."

One of the best tips i ever got was to fill a bowl with ice and put it in the fridge with your fillets in a ziplock in the bowl. Boy, that really chills the fish down and keeps it fresh for a few days longer.

Not me. I like them all about equally. You can throw in Grayling, whitefish, catfish, sauger, and carp - assuming they are all properly prepared (for some- that means removing all the fat, or "grey meat"- like in carp). I can handle bones...

My wife won't eat the healthiest part of salmon- the fat, but I like it if it is fresh enough. Older freezer fish, I pass - it goes a bit rancid.

I've eaten Porky, but not coon. Porky isn't bad. I hear beaver isn't bad either..... that's the real beaver. I know about the other kind....

back in high school, we used to trade a fat coon for a six pack of Bud down at the Sweetwater Grocery in NW Jacksonville. The old black folks that hung out behind the store kept a fire going, and welcomed a tasty coon.
I like the meat myself, and have eaten a number of them.

My Grandmother liked possum. Grandad would catch them live and put them in a chicken coop and feed them corn for a while before he butchered them. I ate it when I was little but don't remember much about it. miles

Some guy on another website mentioned making possum jerky last week. Doesn't appeal to me, but apparently somebody likes 'em.

Never had coon or possum, but I've had porcupine and beaver. Both VERY tasty if properly cooked.

My aunt cooked one once and said it was really greasy. My grandma wouldn't let us eat it. Fed us head's cheese but wouldn't let us eat racoon.

I would imagine with a porcupine you could eat your dinner and pick your teeth all at once.