Last year we cooked until the oil needed changed, probably about 35-45 lbs of fish.How many pounds of fish do you think you will need for this @ksuhusker ?
Will we need to change oil in the fryer to finish out? Or just cook till the oil is used up and call it good? @Nostradumbass
I'm starting get the tailgate equipment line up and organized.
There will be around 120 people.Last year we cooked until the oil needed changed, probably about 35-45 lbs of fish.
I gave the rest to you guys and all of my neighbors. I'll bring what I have when the time comes and it'll probably be about the same as last year. Maybe not quite as much. The freezer is already pretty full 1/2 Walleye, a few bags of crappie, and a good amount of Flathead. Hoping for just walleye and crappie.
Pike was the only fish that my dad ever wanted to keep for eating. There were/are some big pike in a specific spot in a stream that I fish for trout, so I would try to catch a big one or a couple medium-sized ones for him every spring to eat.
If you're willing to experiment until you get it right, you can fillet them without the Y-bones. There are two ways that I know to do it. Both work best with larger pike. Here's a method that seems complicated when you listen/watch, but it's actually fairly straight forward when you try it:
This method looks easy when they do it, but it takes a bit of practice. If you do it, assume that you'll mess up the first few times, but even if you have to make multiple cuts, the meat still tastes the same:
It's definitely extra work, but it gets quicker with practice, and there isn't much meat left if you get good at the second method. You have to admit that it's less work than grinding it up and then cleaning up the grinder. Mostly, I'd just like to see people taking more pike out of fisheries where there are a lot of mid-sized ones. Ideally, leave the biggest ones, and keep everything smaller than 3'.it is a lot of work and leave a lot of meat behind
@Smoker, have you ever smoked trout? I haven't, but my brother-in-law just started, and now I'm keeping all of the hatchery trout that I catch for him. If you want some, I can get some to you also.There will be around 120 people.
I will have other food to serve also
Do like the bigger ones anyways. i just use blender and make fish pattiesIt's definitely extra work, but it gets quicker with practice, and there isn't much meat left if you get good at the second method. You have to admit that it's less work than grinding it up and then cleaning up the grinder. Mostly, I'd just like to see people taking more pike out of fisheries where there are a lot of mid-sized ones. Ideally, leave the biggest ones, and keep everything smaller than 3'.
@Smoker, have you ever smoked trout? I haven't, but my brother-in-law just started, and now I'm keeping all of the hatchery trout that I catch for him. If you want some, I can get some to you also.
use cedar plank@Smoker, have you ever smoked trout? I haven't, but my brother-in-law just started, and now I'm keeping all of the hatchery trout that I catch for him. If you want some, I can get some to you also.
I have several years ago, I smoked shark meat one time, that was interesting.@Smoker, have you ever smoked trout? I haven't, but my brother-in-law just started, and now I'm keeping all of the hatchery trout that I catch for him. If you want some, I can get some to you also.
True story,I have, along with catfish. Very good but it's a trial and error thing at the start because they can get oversmoked very quickly.
We did 55 lbs last year before the oil needed filtered. This year I’ll change the breading recipe a bit so there won’t be so much “sludge” in the oil.....should get a few more miles out of it this way. Might also make an extra batch of oil if it looks like we’ll have high numbersHow many pounds of fish do you think you will need for this @ksuhusker ?
Will we need to change oil in the fryer to finish out? Or just cook till the oil is used up and call it good? @Nostradumbass
I'm starting get the tailgate equipment line up and organized.
I thought we did 55 lbs last yearLast year we cooked until the oil needed changed, probably about 35-45 lbs of fish.
I gave the rest to you guys and all of my neighbors. I'll bring what I have when the time comes and it'll probably be about the same as last year. Maybe not quite as much. The freezer is already pretty full 1/2 Walleye, a few bags of crappie, and a good amount of Flathead. Hoping for just walleye and crappie.
I’m sure you’re already doing this, but let’s be sure to have the mud suckers in clearly labeled bags at the bottom of the cooler with a sign that read “only use in case of emergency”Last year we cooked until the oil needed changed, probably about 35-45 lbs of fish.
I gave the rest to you guys and all of my neighbors. I'll bring what I have when the time comes and it'll probably be about the same as last year. Maybe not quite as much. The freezer is already pretty full 1/2 Walleye, a few bags of crappie, and a good amount of Flathead. Hoping for just walleye and crappie.
The bigger ones are definitely easier to clean, more to eat, and better to eat all around, but in smaller fisheries, they are the garbage men who take out the trash. If you keep them, you don't have very many hammer-handles.Do like the bigger ones anyways. i just use blender and make fish patties