09-05-2009, 12:18 PM
I was wondering what you were up to these days, good to hear from ya, and good on the fish.
Still hitting those community ponds? They can be good if you hit them right. 9" sounds small for them, most stocking is done with 16" fish, keep rying and you'll get one of those.
Sure you can cook skin and all, I would cook skin side up though, at least 70% or so before I flipped it. Like TD said the skin is hard to get off those buggers unless you have a super sharp knie, an electric knife or your really strong. I don't like the stripping method, it tends to drag some good meat with it.
Ever try some lemon and pepper in the butter? Or lemon thyme in the butter? Tastea pretty good to me when I do that.
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Still hitting those community ponds? They can be good if you hit them right. 9" sounds small for them, most stocking is done with 16" fish, keep rying and you'll get one of those.
Sure you can cook skin and all, I would cook skin side up though, at least 70% or so before I flipped it. Like TD said the skin is hard to get off those buggers unless you have a super sharp knie, an electric knife or your really strong. I don't like the stripping method, it tends to drag some good meat with it.
Ever try some lemon and pepper in the butter? Or lemon thyme in the butter? Tastea pretty good to me when I do that.
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