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2021 Tailgate Fish Fry


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Middle-aged_Ball_Coach said:
This is where I get sacrilegious: If processed right, I've cooked walleye, crappie, white bass, and drum, and nobody could tell which was which. Remove the fat and remove the bloodline (when present), and it's my opinion that any of these fish from the same water at the same time of year will taste pretty much the same, and all will have flaky white meat.

Let the lynching begin....
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I completely agree with this. I've served it to friends who can't tell the difference. So cool that you are doing this, I'm gonna try to make it to this to meet you all.
 
Billy Bob Husker said:
Northern pike from Lake of the Woods, and most lakes north of Park Rapids Minnesota taste on par with walleye! Must know how to 'y ' bone northern as this an art by it
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Agree, the northern seems to have a sweeter flavor. So many don't know how good it can be, and once you know how to clean them, it's not that difficult.
 
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Farmer Jake said:
I prefer shorthorn. Being properly fed and well taken care of. T-Bones steaks that don't require a steak knife. Or any knife.
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Where might a guy with no connections happen to stumble upon T-bones that you are referring to?
 
ksuhusker said:
Where might a guy with no connections happen to stumble upon T-bones that you are referring to?
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This business no longer exists. My farming days ended years ago. We raised shorthorn cattle. The steak I was referring to was the last steak from the last steer we had slaughtered for personal use. I haven't had a T-bone that good since. And yes, I miss those days.
 








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