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Old 03-15-13, 10:46 PM   #11
Remoh
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gotta get me some of those flies
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Old 03-15-13, 11:03 PM   #12
B Kar Ma
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And don't forget about the DPPopper - a panfish killer! Put an rld dropper on it and hold on for a double!!!
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Old 03-16-13, 04:34 PM   #13
Windknot
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Just a hint....when you discover a colony of bream beds (no matter which species), fish the deeper edge of that colony for the largest breeders.

And please notice Kent's remark about slow. No, slower. Some days that is crucial.
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Old 03-16-13, 05:07 PM   #14
Remoh
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Default Nothing Better than a Bream fish fry

Very sweet tasting fish.

Homemade Coleslaw, tater tots (for the kids) and hushpuppies.

Here are some cooking suggestions. Anyone please add some info.

Scale , gut and dehead. I use a large soup spoon to scale bream. I like corn flour with a blend of spices. But it's hard to find corn flour in metro Atlanta so try Zatarains brand crispy fish fry breading as a good back up.

Salt and pepper the fish, Dust 'em with flour, dredge 'em in buttermilk with eggs whipped in and then the fish breading. I like peanut oil at 350-360 degrees. Use your turkey fryer. ( don't do it inside you house , lol).

So after the bream are cooked hold them like a bologna sandwich and pull the dorasl fin out. It will come out very easy. Then the pecs. Fried fins are very tasty too btw. Hold the bream up to your mouth like a sandwich and slide the meat off with you teeth or dentures which ever the case may be.
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Old 03-17-13, 10:11 AM   #15
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Remoh...

When you "clean" your fish (the sunfish group, including shell crackers), If you will first scale, then with a very sharp knife, make a single diagonal cut from just above and behind the head to just behind the vent, you get rid of both the pectoral ad pelvic fins, as well as the viscera with a single cut.

Leave the other fins intact, and cook as you describe. Once cooked and while still warm, grasp the dorsal fin at the back and pull it forward. it, along with the internal support spines, will come out in a single piece. Do the same for the anal fin, with the very same results (this can be done in no particular order). NOW; with the thumb and first two fingers on one hand, grasp the head-end at the level of the back bone, and grasp the very base of the tail end the same way with the same fingers of the opposite hand; slowly push the two ends towards one another and twist in opposite directions. This will leave you with two boneless fillets on your plate, and the tail, spinal column and ribs all together in one piece.

Sylvester the cat could not do a nicer job of "de-boning" the fillets!!

Bon Appetite'
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Old 03-17-13, 01:07 PM   #16
Remoh
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Quote:
Originally Posted by aged_sage View Post
Remoh...

When you "clean" your fish (the sunfish group, including shell crackers), If you will first scale, then with a very sharp knife, make a single diagonal cut from just above and behind the head to just behind the vent, you get rid of both the pectoral ad pelvic fins, as well as the viscera with a single cut.

Leave the other fins intact, and cook as you describe. Once cooked and while still warm, grasp the dorsal fin at the back and pull it forward. it, along with the internal support spines, will come out in a single piece. Do the same for the anal fin, with the very same results (this can be done in no particular order). NOW; with the thumb and first two fingers on one hand, grasp the head-end at the level of the back bone, and grasp the very base of the tail end the same way with the same fingers of the opposite hand; slowly push the two ends towards one another and twist in opposite directions. This will leave you with two boneless fillets on your plate, and the tail, spinal column and ribs all together in one piece.

Sylvester the cat could not do a nicer job of "de-boning" the fillets!!

Bon Appetite'
Good Post Aged Sage. I think I clean my bream similar to that maybe not exactly. However, I don't break out the filets after cooking. I pull the fins top and bottom. Then bite the fish like a sandwich and slide the filets off the spinal column. I like that trick you described. I'll try it next time. Hopefully soon. This thread has me wanting to have a fish fry. Anyone catching any Crappie out there? It seems when the yellow flowers (forsythia)start blooming the crappie are biting.


This is "Heather's Outdoor Cooking Show" for anyone wanting a visual on how to prepare and cook bluegills. PG Rating FYI no worries.
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Old 03-17-13, 01:43 PM   #17
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Originally Posted by B Kar Ma View Post
And don't forget about the DPPopper - a panfish killer! Put an rld dropper on it and hold on for a double!!!
That's a great idea. I never thought about droppers for panfishing. Makes sense. I'll try that.
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Old 03-18-13, 06:51 PM   #18
UncleJesse
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Quote:
Originally Posted by Remoh View Post
That's a great idea. I never thought about droppers for panfishing. Makes sense. I'll try that.
In what used to be the best bream lake in Gwinnett County, I had 16 fish in 8 cast several years ago. The cast were not consecutive but the catches were. Most of them were shellcrackers. A few years later they drained the lake.
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Old 03-18-13, 06:57 PM   #19
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Quote:
Originally Posted by Kent View Post
Say it with me now.......


.
__R__
.

.
__L__




__D__.......

.....let it sink..........and fish it slow....no slower...
.

.


....and sometimes...the SB...


.
real nice fish..thanks i know what those 3 letters stand for. love that fly.
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Old 03-19-13, 02:02 PM   #20
Danny
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I see a reality show here.
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