Hybrids

[TITANSFAN2104]

I don't doubt that they are good. I have eaten big ones from New England and they were phenomenal.

I just don't like killing a big old fish that will be swimming in the same spot next year if i put it back.

I know this is hypocritical because I have killed many big fish throughout the years but I just can't make myself do it.

Perhaps it's because I don't freeze fish so it seems wasteful to me. Or perhaps I am just being silly.

its alright to change as you get older!! I remember a time that i shot every squirrel that crossed my path. Now i have several right around my house that we just watch. That being said , if i ever get a good squirrel dog they wont be so lucky

 

[mike243]

I have ate several 15-20lb rockfish over the years and cut the red out, we liked it fine, I caught a redfish down at gulf shores that was somewhere around 36", I had never filet 1 before and will never do another 1 that big, a chain saw is the proper tool for 1 that big and when I got through cutting the red out it was a pitiful amount of meat for the size of the fish. If I ever do another smaller 1 I might leave all the red in and maybe soak it to pull some blood out. Honestly was ashamed of throwing that much away. I can see why they do them on the 1/2 shell grilling.

 

[MidTennFisher]

I have ate several 15-20lb rockfish over the years and cut the red out, we liked it fine, I caught a redfish down at gulf shores that was somewhere around 36", I had never filet 1 before and will never do another 1 that big, a chain saw is the proper tool for 1 that big and when I got through cutting the red out it was a pitiful amount of meat for the size of the fish. If I ever do another smaller 1 I might leave all the red in and maybe soak it to pull some blood out. Honestly was ashamed of throwing that much away. I can see why they do them on the 1/2 shell grilling.

Yea filleting the skin off a redfish is not needed. I eat a lot of those and make a few trips a year to the coast here to fish the inshore creeks. Eating a 36" red is an odd concept, I didn't know you were allowed to keep one that big anywhere!

Here the slot limit is 15-23" and I always keep the skin on, cook it flesh side down in butter, then flip it over to the scales to finish cooking it through. The meat is so good and stays juicy that way. I never worry about soaking it or anything and it's delicious. Maybe yours didn't taste good just because it was such a big, old fish? For the most part, older fish don't taste as good.

Now I'm wondering if this same trick would work with stripers and their cousins? That would save me a few steps of filleting skin and cutting the red meat out.

 

[Mud Creek]

Never

 

[mike243]

#1 I didn't state it didn't taste good, had always read to cut the red out, 1 over the slot limit in Alabama was the regs then. If I get a chance to eat more rockfish I will probably soak them also, but not as much red in the fresh water rockfish from here.

 

[SaltwaterWalt]

I eat the heck out of hybrids and white bass. They are number 2 on my list of favorites (crappie are still #1).

Everybody is different in taste ... I for one, cannot stand any catfish caught out of a lake or river ... just too fishy for me. However farm raised commercial seem ok. I throw back every catfish I catch. Some would frown on that ... but then, I frown on people throwing back delicious stripes ... to each his own!

 

[Pilchard]

Yea filleting the skin off a redfish is not needed. I eat a lot of those and make a few trips a year to the coast here to fish the inshore creeks. Eating a 36" red is an odd concept, I didn't know you were allowed to keep one that big anywhere!

Here the slot limit is 15-23" and I always keep the skin on, cook it flesh side down in butter, then flip it over to the scales to finish cooking it through. The meat is so good and stays juicy that way. I never worry about soaking it or anything and it's delicious. Maybe yours didn't taste good just because it was such a big, old fish? For the most part, older fish don't taste as good.

Now I'm wondering if this same trick would work with stripers and their cousins? That would save me a few steps of filleting skin and cutting the red meat out.

It didn't used to be an odd concept and still isn't in Louisiana, unfortunately.

Many don't know the history of the commercialization of redfish. Nets were used to wipe out entire schools of the "bulls". They became popular table fare after a celebrity chef(Paul Prudehome (Sp?)) made them famous by "inventing" blackened redfish in the 1980s.

The recovery of their population has been remarkable. My personal favorite is to have them on the half shell Rockefeller style. Preferably one that is under 6-7lbs.

 

[WTM]

I have ate several 15-20lb rockfish over the years and cut the red out, we liked it fine, I caught a redfish down at gulf shores that was somewhere around 36", I had never filet 1 before and will never do another 1 that big, a chain saw is the proper tool for 1 that big and when I got through cutting the red out it was a pitiful amount of meat for the size of the fish. If I ever do another smaller 1 I might leave all the red in and maybe soak it to pull some blood out. Honestly was ashamed of throwing that much away. I can see why they do them on the 1/2 shell grilling.

freshwater drum are the same way. i never keep one over 10 pounds or so out of good clean water. bleed em, gut them and place on ice immediately. a good manual filet knife and i can filet one in about 30 seconds and never cut through a bone.

im sure redfish are the same as drum and start to break down as soon as they are killed.

 

[Vince]

Hybrid is good eating when fresh, IMO. Didn't taste as good after freezing though.

 

[jlanecr500]

We eat hybrids, caught in the spring, all summer long. Then, fall is rock fish time. We eat rock fish until the hybrids are running again in the spring. If you dont like the wild taste, marinade in milk overnite. Of course, walleye is our favorite.

 

[SaltwaterWalt]

Where do you catch walleyes at? That seems the illusive fish to me.

Have caught only a few by accident in Normandy Lake, but man, are they good!

 

[Lt.Dan]

Where do you catch walleyes at? That seems the illusive fish to me.

Have caught only a few by accident in Normandy Lake, but man, are they good!

I got these at Watts Bar below the dam. It was a good day. We trolled crankbaits. I went with Scenic City Charters Capt. Scott Lillie was the guide. I am now confident in where and how to catch them. Best times are December thru spring.

 

[Wooden Arrow]

catch them (or rockfish) in the winter/early spring, they are good eating. after the water warms up some, i don't fool with them at all, turn them all back. JMHO

 

[Wooden Arrow]

anyone here eat striper/white bass/crappie roe? i love it...

 

[Derek]

anyone here eat striper/white bass/crappie roe? i love it...

How do you cook it?

 

[WTM]

How do you cook it?

dip them in batter and deep fry is the way i like them. better to cook outside because if the sacs break they will splatter to high Heaven, and do mot overcook. they cook fast.

 

[jlanecr500]

How do you cook it?

Batter and deep fry is always good.
The family likes it that way but I like it baked with olive oil and old bay seasoning. Smother it with steamed rice and a little more old bay. Gonna have to get out another gallon bag of striper for this weekend.

 

[Wooden Arrow]

dip them in batter and deep fry is the way i like them. better to cook outside because if the sacs break they will splatter to high Heaven, and do mot overcook. they cook fast.

i split the egg sac before breading and frying, seems to lower the potential for "explosions".