Fishing Forum

So I been sharing some shores with some Asian anglers, and in chatting away the day - comparing cooking notes on catches. One thing that comes up from several of the folks I've pitched with - is cleaning the fish in ways that keeps the bones on the fish. And a number of these guys have worked kitchens professionally.

I grew up on grilled and panfried fresh catches, gutted to go, then usually left 'em in their skin, flaking the juicy meat off the bones after peeling away the crunchy skin. Talking bluegills, to bass, to trout, to perch. Ocean fish too.

But after learning the way of the fillet a few years back, swore I'd never go back. Kids have been spoiled by boneless fillets prepped different ways.

I know full well there's plenty of flavor that can be squeezed out of the bones. Wife didn't love it during the boil-down, - but I made a perch-stock one winter that I thought was killer, and a great way to extend the full limit of iced-perchies! Fish heads - rolly polly fish heads!

Maybe it was the combo of making turkey stock out of smoked turkey carcass. . . . sure warmed up the garage and put off lots of winter moisture! [blush]

Haha, thats like eating boneless chicken wings or actual chicken wings...
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I Hear ya back in May I had the opportunity to travel with a old friend to visit her family in Virgina. While there we hit a local eatery and I had a softshell crab for the first time.

At first I thought it was strange to eat the entire shell, I expected it to be hard and crunchy but nooo it was buttery smooth it literally melted in my mouth it as one of the best dished Ive ever experienced.
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