That sounds like fun Mac I might try that on the family I'll bet I can raise some eye brows
Here's another.
I think I have posted this in the past on MFF.
Anyway, 10 yrs or so ago we were at my camp on Lake Erie and I had a bunch of the local fishing buddies sitting at my campfire.
We were all laughing and have a few cold beverages while my son was frying up walleye for everyone.
No please be advised that all these guys are walleye snobs!!!
All other fish are thrown back or into the garden. All other fish!!!!
(Jimski - you were at this
)
Anyway, Jeff comes up to me quietly and says we were all out of walleye fillets.
I told him to quickly thaw out the silver bass we had in the freezer and do it on the open fire like we always did in this fish grate thingy that holds the fillets between 2 wire mesh screens while you are cooking it.
After he did this, he took the fillets and tossed them all in Franks and butter, like you do with wings, etc.
We served them with ranch dressing instead of blue cheese because the ranch is runnier and doesn't ear apart the piece of fish as easy as blue cheese dressing does.
These guys ate these silver bass like they were starving ravenous dogs. lol
Afterwards, I told them all they ate silver bass.
That Jeff had run out of walleye long ago.
To this day, some of those guys still don't believe me that they ate silvers.
Moral of the story -
I can turn walleye fillets into fishy strong-tasting food simply by not processing it properly.
However, I can turn typically stronger tasting fillets into something edible by taking some extra time in the up front prep.
Bleed your catch immediately and get it on ice is probably the single most important thing you can do to get nice tasting fillets.
Trim the belly fat and lateral line, where the fats and oils reside.
Have fun.
