DO ANY OF YOU KNOW OF A WEB SITE THAT HAS INFO ABOUT

1 PROPER WAYS OF CLEANING VARES KINDS OF FISH?

2 PROPER WAYS OF COOKING VARES KINDS OF FISH?

I'AM INTRESTED IN CRAPPIE ,CATS{OTHER THEN FRY }, BASS, SHAD ,PERCH

THANK FOR THE HELP LOVNTREE


I BET SOME OTHER PEOPLE MIGHT BE INTRESTED TO BUT SCARED TO ASK.

I will eat some humble pie and second that request. Someone out there should have a site that tells you how to clean fish, If there isn't a site out there.....BE THE HERO! Make some money if you want, but offer the service. If I had the knowledge, I would share it for free......but I don't...so I WOULD PAY. Anyone have any info? I can clean some cats, but I can't fillet them. I de-gut the fish by taking the knife from the (pardon my French) anal cavity and taking it up towards the head. I then clean the guts out with TONS of water. I always cut off the head from the dorsal fin on down. That's how I cook them. I don't know how to fillet, so I just wrap up the fish in some foil (with lemon, butter, herbs, vegetables, etc.) and throw them on a grille. Here is a really cool trick: if you wrap the fish in bacon, the bacon adds some serious flavor and kills that "fishy" taste that the "I don't like that fishy, game taste of fresh catfish" people don't like. Put some posts up, people.....we would gladly appreciate it. If you are embarrassed about posting this topic, you should see what we write about when we screw up at the boat ramp. Everyone eats some Humble Pie at times.........but everyone here is steadfast at the one thing that joins us all together.....enjoying the sport of fishing. ALL tips are appreciated, and the more you share...the more fellow Texans appreciate the effort..........after all, it is "US" against the fish.....who's team are you on? Post your cleaning/filleting techniques. Thanks. Steve

Steven,the next time you clean a fish,try this.This is from a right handed perspective.Lay the fish on a board facing the right,use an electric knife or filet knife,make a cut behind the gills down to the backbone,when you touch the backbone,rotate the knife towhere it lays flat on the backbone and start cutting toward the tail,DO NOT CUT ALL THE WAY THROUGH,stop with a small amount of skin left flip this over onto the board,now lay your knife flat on the skin and pass the knife between the skin and fillet, repeat on the other side of the fish,now you have 2 filets,then just cut around the rib bones and you are left with a boneless filet,note that we didn't gut the fish.all that is left to do is wash the filets,then I soak them in salt water for an hour,then rinse and package them in enough water to cover them and freeze.To remove some of the strong taste,when you cut the filets remove any red meat and on catfish,you will need to remove the yellow fat(lots of channel cats have this fat near the top fins).I know this looks like you are wasting a lot of meat but it is worth it.sorry to be so long winded,hope this helps

one thing I left out,when you lay the fish on the board facing right,you need the back of the fish facing you and not the belly

Good post, Willie G. LOVNTREE, for bass and crappie filleting is very simple. Start your cut right below the gills and cut down to the back bone. Then, with the sharp edge of the knife facing the tail cut along the backbone down to the beginning of the tail. Lay open the slab you just cut and cut away the meat from the tail back towards the other end. Then, flip the fish over and do the same again. I hope this makes sense, it would be alot easier if I was showing you.

Look down the page here. There's a cleaning and preperation page on the TFF.
Do a search on the different types of fish pages here and I'm sure you will find many opinions on fish cleaning and eating.

Here's a pretty good site,with nice photos. Compliments of a resort in Canada. http://www.woodlandechoes.on.ca/fishclean.htm

Here is a GREAT site for recipes on cooking all types of fish. http://www.activeangler.com/resources/cooking/
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[This message has been edited by CutThroat (edited 01-17-2004).]

I did a demo on cleaning last year at the Six Old Geezers annual fishfry. I may do another one this year. That would be my best offer. I'd hate to have to try to type it, and get all the details in, but I'd gladly show you.

As for recipes... here's a link to the list that's been contributed at the SOG site:
http://www.sixoldgeezers.com/recipe.htm

mark

THANKS GUYS I WILL CHECK OUT THE SITES! I MOSTLY GO FOR CATS AND CRAPPIE SOME TIMES .THAT IS WHAT MY DAD USE TO FISH FOR WHEN HE WAS A LIVE . WE ALWAYS FRY THE CATS AND COOKED THE CRAPPIE ON THE SKILLET . BUT I FIGUERD YOU GUYS WOULD KNOW A LOT OF OTHER WAYS (OR PLACES TO CHECK ) SO THAT IS WHY I ASKED HERE.

TO FIND OUT ABOUT FISH GO TO A FISHERMAN RIGHT?

THANKS AGAIN
LOVNTREE

Catfish Cleaning: http://h2ow.com/catfish/html/catfish_cleaning.html

Crappie Cleaning: http://www.thecrappiekiller.com/articles/

or
http://fishing.about.com/library/weekly/aa080398.htm



[This message has been edited by Ranger R (edited 01-17-2004).]

I have a book from the bassmaster's edition that I can loan you if you would like. Email me your address and I will get it to you.

First Rule: Get a electric fillet knife. I can fillet a 5lb catfish in under a minute now.

I will not go over what the rest did because they did a great job on cleaning fish.

I will tell you a secret on frying them up after you clean them.

First take some Riz crackers and crumble them up as small as you can. Then get you some sour cream and some musturd (hot and spicey, plain, or honey musturd it don't matter). Mix the sour cream and mustard together and dip your filets in it and them put them in the Riz cracker and fry it. UMMM uMMM good.

Mofish

If you are going to freeze the fillets be sure to add salt to the water in the freezer bag. It takes the fishy taste out and does not give salty taste.

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When in doubt, set the hook!

Ritz crackers - man, I didn't know anyone else used them. Never tried the mustard - just floured, dipped in egg wash and then ritz crackers and fried inn HOT peanut oil.