went out with the wife today got a few more , they aren't hitting like they were last week but the water temp is down in the 50s and it was in the 60s last week.

did get a few bass also on a wacky rig it was still a good evening

having done then several ways with the ones from Friday

scale off , head off , gut out , cut some slits , rub with shakaries and drop in the fry oil

now that is a fast way to clean fish , timed my self on one 75 seconds

no scaling for me

filets for me

75 seconds for one fish?

yes it still needed a rinse but I do that in the house and then bag them an get them in the fridge.

a section of news paper , loop scaler and knife
when done toss the section of news paper , wash the scaler and knife after a rinse and done with clean up.

I probably took more like 90 on the others but the one I timed myself on 75 seconds all of the ones we kept last night were larger crappie I could have fillet but I like them , head off like this cut some slits , rub with shakaries and no worries about carbs from breading and very tastey.

I've done the 10 inch or so stripe bass kinda that way. Just Scale gut then slices the sides to back bone about 3/4 apart. Dip them in very thin rice flour batter and drop whole fish in hot oil. They come out nice and crisp and meat peels right off the bone. My fishing buddy mixed up some stuff in a frying pan. Almost like salsas that he poured on them. Good stuff.

Mac

"Never Forget Which Way Is Up!"

that sounds really good

me avoiding carbs they get really crispy with just the skin , you can eat the tail like it is a potato chip

meat peals off easy

I tried breading one and it was good , but I liked the no bread and it fits better with the type2 lo carb plan

I need to make sure to try and catch the strip bass this spring

got a few last year on Kegonsa if you can get them to hit they are a blast to boat and no limit , no size limit it seems almost crazy

Heading out tomorrow morning for a day of Crappie fishing. This is my favorite time of year to catch them.

What's a shackaries?

Bake them whole guts and all. I've done some salt water fish that way. Turned out pretty good.
The Hmong do some critters that way.

Only way I know of for Gar, except I gut them.

Same here, then roll in Shore Lunch and deep fry. Slice of buttered home made bread and a large glass of milk to wash it down. Hard to beat!

If you ever try them just scaled , and gutted head off , dusted in just flour , and fried .
You'll find that they have a better flavor.
And yes just peel off the bones.
I'm lazy any more , so just filet any more.
But will never forget how good they were.

I used to eat them that way before I learned how to filet them.

Grew up scaled and fried whole love tails when my two daughter were young so I had to take fish off bone Summer and Tracy and my wife wanted me to get meat off so I usually got nothing to eat because I was deboning. Learned fast to fillet. But I spent all my fishing times in Ozarks and ate small native fish. Hard to beat. Now that it’s just me and wife. Small fish scaled and gutted. Fiddlers whole. Crappie and WB if large enough. fillets big bluecat put on ice and drain all the time after a few days it’s real good fryed table fair.

X2!