10-14-2011, 07:27 PM
Ya know it's funny - I always get the sense that folks claim that fish that are not "fishy tasting" are the best "tasting" fish! Kinda ironic!
That said - Crappie are great - very "clean" white flaky flesh. Once they get above - say - 10 inches - can have a fair fillet to them.
Here's one (entertaining) method for [url "http://www.youtube.com/watch?v=u3iDdPfUX5g"]cleaning and cooking panfish[/url] - southern "stiayle".
Here's a PDF I put together of a standard fillet technique - Bluegills in the pix, but Crappie share the same body-structure. Many folks don't bother with trimming the ribs and finding the lateral bones - but just cut the rib cage straight out. Faster I'm sure.
I'll add a couple of TubeDudes photos - showing Perch batch processing, and rib removal.
That said - Crappie are great - very "clean" white flaky flesh. Once they get above - say - 10 inches - can have a fair fillet to them.
Here's one (entertaining) method for [url "http://www.youtube.com/watch?v=u3iDdPfUX5g"]cleaning and cooking panfish[/url] - southern "stiayle".
Here's a PDF I put together of a standard fillet technique - Bluegills in the pix, but Crappie share the same body-structure. Many folks don't bother with trimming the ribs and finding the lateral bones - but just cut the rib cage straight out. Faster I'm sure.
I'll add a couple of TubeDudes photos - showing Perch batch processing, and rib removal.