03-14-2004, 06:38 PM
[cool][blue][size 1]Since you asked...DEEELICIOUS.[/size][/blue]
[#0000ff][size 1]I actually fixed them two ways. I filleted and skinned them first...saving the meaty rib cages after cutting them off the fillets.[/size][/#0000ff]
[#0000ff][size 1]I used the rib cages for a little "poor man's lobster". Many of the rib cages from larger fish, like walleyes, bass, etc., do not have enough meat to justify working it off the rib bones...while raw. However, if you steam or poach it for a few minutes, it flakes off the bones easily. That's what I do. [/size][/#0000ff]
[#0000ff][size 1]I mix up a quart of water, in a sauce pan with some dried onion, garlic powder and pepper. Then I toss in a bouillon cube of either chicken or shrimp flavoring. That usually has enough salt. Let that simmer for a few minutes, to rehydrate the onions. Add the rib cages and let them simmer for about 3 to five minutes. As soon as the meat turns white and can be separated from the bones easily, you take them out and let them cool. Then strip off the meat into a shallow bowl. Either dip the flakes into a melted butter and garlic mix, or pour it over the flakes, mix it up and dine well. That mix also goes good over rice or noodles. I have to fight TubeBabe to get my share.[/size][/#0000ff]
[#0000ff][size 1]The fillets are just right for the pan. I usually either either saute them in garlic butter or coat and deep fry them. For these three fishies, however, I broiled them in the oven...on a foil lined baking sheet...after first squirting on a little lemon juice, garlic salt and seasoned pepper. Then I shaved some butter flakes and decorated the fillets before putting them under the broiler. [/size][/#0000ff]
[#0000ff][size 1]As most white bass fans know, they are good any way you wanna fix 'em. [/size][/#0000ff]
[signature]
[#0000ff][size 1]I actually fixed them two ways. I filleted and skinned them first...saving the meaty rib cages after cutting them off the fillets.[/size][/#0000ff]
[#0000ff][size 1]I used the rib cages for a little "poor man's lobster". Many of the rib cages from larger fish, like walleyes, bass, etc., do not have enough meat to justify working it off the rib bones...while raw. However, if you steam or poach it for a few minutes, it flakes off the bones easily. That's what I do. [/size][/#0000ff]
[#0000ff][size 1]I mix up a quart of water, in a sauce pan with some dried onion, garlic powder and pepper. Then I toss in a bouillon cube of either chicken or shrimp flavoring. That usually has enough salt. Let that simmer for a few minutes, to rehydrate the onions. Add the rib cages and let them simmer for about 3 to five minutes. As soon as the meat turns white and can be separated from the bones easily, you take them out and let them cool. Then strip off the meat into a shallow bowl. Either dip the flakes into a melted butter and garlic mix, or pour it over the flakes, mix it up and dine well. That mix also goes good over rice or noodles. I have to fight TubeBabe to get my share.[/size][/#0000ff]
[#0000ff][size 1]The fillets are just right for the pan. I usually either either saute them in garlic butter or coat and deep fry them. For these three fishies, however, I broiled them in the oven...on a foil lined baking sheet...after first squirting on a little lemon juice, garlic salt and seasoned pepper. Then I shaved some butter flakes and decorated the fillets before putting them under the broiler. [/size][/#0000ff]
[#0000ff][size 1]As most white bass fans know, they are good any way you wanna fix 'em. [/size][/#0000ff]
[signature]