09-19-2014, 09:03 PM
We do our share of C&R like the Bear Lake Macs and Cuts and the browns on the river, but.... IMHO these planter bows are there for the enjoyment of both the catch and cuisine. I've got the fileting down to a science and when I'm done there's only the backbone, head and fins left. I throw them on foil and cook them long enough to pull the ribs/pins out and then sprinkle them with red wine vinegar, garlic powder, onion salt, pepper and a touch of dill... throw on the fruit wood and rotate them on the grill on low heat.
Pop a top on a Hiney and watch em for hours with tender care... I take them to work for my crew and we place a piece of fish on a standard nacho cheese dorito and man they disappear in a flash...
BTW I've got no fish in my freezer, they are enjoyed by the whole family. It's nice to be able to serve fresh fish and subsidize the grocery bills at the same time...
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Pop a top on a Hiney and watch em for hours with tender care... I take them to work for my crew and we place a piece of fish on a standard nacho cheese dorito and man they disappear in a flash...
BTW I've got no fish in my freezer, they are enjoyed by the whole family. It's nice to be able to serve fresh fish and subsidize the grocery bills at the same time...
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