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How do you clean and prepare panfish?
- Thread starterDannyk
- Start date
Thread Status: Hello
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Same with coconut oil, You can even fry french fries on it or cook steak, it won't burn but smell is much nicer plus it's healtier than corn
Yeah but that stuff is the highest in saturated fat. It's bad enough that I deep fry.:blackeye
Don't worry about it and look at this British breakfast
What a strong and healthy nation they are!
Don't worry about it and look at this British breakfast
Now you're really making me hungry.
Everything good in moderation :t
I wants seconds on the moderation:blackeye
I have taught my children to eat fish with bones so they learned to not to swallow the bones (except the small minnows and herrings either fried in butter or smoked which you eat the bones too).
The bones always give more taste, and the skin holds the flavour in. its the same thing with birds. they are so much tastier if you pluck out feathers instead of skinning the bird.
The bones always give more taste, and the skin holds the flavour in. its the same thing with birds. they are so much tastier if you pluck out feathers instead of skinning the bird.
Interesting subject "fish-bones"
I cant deal with them myself & I would be extremely disappointed if I cooked a fish for someone & they found a bone.
Its one of those etiquette things too - not many folk like to see others removing chewed up flesh & bone at the dinner table!
However my mother did not have any issues with bones or fish meal table manners - it was obviously excepted as the norm in her time!
I was bought up to except certain fish were cooked with bones & others filleted "bone free" but I have learnt to fillet all our common fish.
Now skin on or skin off is more of a decision for me.
I cant deal with them myself & I would be extremely disappointed if I cooked a fish for someone & they found a bone.
Its one of those etiquette things too - not many folk like to see others removing chewed up flesh & bone at the dinner table!
However my mother did not have any issues with bones or fish meal table manners - it was obviously excepted as the norm in her time!
I was bought up to except certain fish were cooked with bones & others filleted "bone free" but I have learnt to fillet all our common fish.
Now skin on or skin off is more of a decision for me.
So which fish do you prefer with the bones and skin?Frozen Duck, what you've said ABSOLUTELY holds true for some species. For others, I WANT that flavor removed.
We dont have so many species here in north.Made(lota lota,the only sweetwater fish in cod-family if i remember correctly?) is always skinned,and summertime pikes i fillet an remove bones and skin,both for the taste and because its quicker. And perch is much easier to skin than to scale.
Trout and all its relatives as long as the water is cold enough dont need any flavor removed. But thats only my opinion, its a matter of taste.
I really think children should learn to eat fish with the bones too.They might need that skill someday.
There are soooo many species I have never tasted. Yet another reason to start travelling more...
Trout and all its relatives as long as the water is cold enough dont need any flavor removed. But thats only my opinion, its a matter of taste.
I really think children should learn to eat fish with the bones too.They might need that skill someday.
There are soooo many species I have never tasted. Yet another reason to start travelling more...
OK guys, I don't know how this thread got by me, but now I have seen it... I grew up in Northern Wisconsin and basically lived off the land. I was raised to scale Bluegill and Sunfish and then filet them. This leaves the skin on and makes the filet boneless.
This can also be done with Northern Pike. I know it sounds disgusting, but instead of scaling the Northern, you scrape the skin with your filet knife and rinse, scrape and rinse, scrape and rinse until the skin is dull and all of the slime has been removed. You then filet the Pike just like any other fish (either one of the two preferred methods for Pike removing the "Y" bones) and then fry just the same as panfish.
My family always scrambles some eggs, dip the dried fish, then into a mixture of flour and bread crumbs (any type of flour and any breadcrumbs, homemade or seasoned) with pepper and seasoned salt and then place into a frying pan of oil or butter (which is obviously another story). One thing that you need to remember when frying fish with skin on is to make sure the pan is hot enough to make the skin crisp. We also always often ate the tails and eggs, and if we were eating walleyes - we ate the cheeks too. Just my two cents, you can have the skin without the bones if you're willing to put in the extra time.
This can also be done with Northern Pike. I know it sounds disgusting, but instead of scaling the Northern, you scrape the skin with your filet knife and rinse, scrape and rinse, scrape and rinse until the skin is dull and all of the slime has been removed. You then filet the Pike just like any other fish (either one of the two preferred methods for Pike removing the "Y" bones) and then fry just the same as panfish.
My family always scrambles some eggs, dip the dried fish, then into a mixture of flour and bread crumbs (any type of flour and any breadcrumbs, homemade or seasoned) with pepper and seasoned salt and then place into a frying pan of oil or butter (which is obviously another story). One thing that you need to remember when frying fish with skin on is to make sure the pan is hot enough to make the skin crisp. We also always often ate the tails and eggs, and if we were eating walleyes - we ate the cheeks too. Just my two cents, you can have the skin without the bones if you're willing to put in the extra time.