Just curious if anyone out there has ever eaten a chub??? C'mon now it's ok to admit it, you're safe here, were all friends right???
[signature]
Ask FB2 that question LOL
[signature]
I seen some mexican dudes leaving jordanelle they both had there limit. And boy did they have some grins on there faces. But I couldn't tell ya I dont eat fish just catch em'
[signature]
it was actually ok tasing. needed some lemon to top it off though. real flakey, a bit like the taste of late summer strawberry trout. good for the dinner plate, you decide...i like the bait aspect.
[signature]
[cool][#0000ff]Chubs are members of the minnow family. They have white flaky mild flesh but lots of fine bones.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I ate them a couple of times as a kid in Idaho, scaled and fried like trout. They were good eating but a lot of bone picking.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]There was an old european lady that lived near the little creek I fished in Idaho Falls. She always welcomed the suckers and chubs I would bring her. She canned or pickled them to deal with the bones and my contributions were a significant part of her diet. I wasn't really into pickled stuff at that time, but the pieces of pickled sucker and chub were pretty tasty.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The large chubs from Jordanelle are big enough to fillet, and if you know how to remove the strips of bones the little fillets would be good sauteed in garlic butter.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The BIG inhititor for most people in eating chubs is the appearance and the large scales...and the smell. Troutaholics have been brainwashed for years that anything besides trout is a trashfish. But, in other parts of the world all members of the minnow family are prized both as sport fish and on the table.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Interesting thing about slime and smell. Anybody who has ever caught a northern pike will verify that there are few fish slimier or stinkier...but which are better eating when filleted, skinned and with the pesky Y bones removed.[/#0000ff]
[signature]
I have only tried carp jerky, no chubs yet. Members of the minnow family are usually quite tasty IF prepared correctly.
[signature]
When I was a kid we used to ride our bikes out & fish for them in Comins Lake south of Ely Nev. That's all there was in there at the time. We usually just pitched them onto the bank 'cause they were so small. One year they grew pretty big (8 - 10") and some people on my paper route brought a mess of them home & cooked them. They just gutted them like we did the little trout from the streams, then flouered & fried them. They were telling me about them & offered me one. The Dude is right about the bones but, as I remember, what meat I did get off the thing was pertty tasty. Light & flaky not unlike perch. I've caught some fairly sizable ones from Jordanelle & thought about trying to fillet them but scrapped the idea 'cause of all the bones.
[signature]
You people leave the chubs alone in the Nell all the other fish have to eat too.....[
]
And where do you think the browns and perch get the mercury from.....[
][
]
.
[signature]
[cool][#0000ff]Rectal thermometers used by anal bassaholics.[/#0000ff]
[signature]
No one in their right mind, but go ahead and tell us.
[signature]
does it count for feeding "chicks" "chubby's" ?????
[signature]
tastes like june sucker[
]
[signature]
I can't remember if it was a chub or a sucker but I ate one of the two on a survival trip. Burt the heck out of it in the fire so there was no taste.
[signature]
Man you are a badfish... If you can describe the taste I'm worried.
[signature]