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Post by ECHIV on Jan 18, 2008 12:44:39 GMT -6
Anybody got good first hand advice on cooking up a Paddlefish? I have heard all across the spectrum about how to cook it or why not to cook it. Everyone I talk to has second hand advice or talked to somebody whose cousin's neighbor's ex sister in law says it was nasty or the best fish they ever ate. I want to snag some this spring but not if I don;t have a way to cook them.
Also, what size Paddlefish is too small to be worth the trouble it takes to clean them?
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Post by MywifeandMe on Jan 19, 2008 11:46:27 GMT -6
I LOVE to eat paddlefish. Just cut off the purple and clean it up and its VERY tasty. I like my fish steaks cut into about 1 inch sections. I think my favorite way to eat it is to buy the beer batter fry mix at the grocery store. Sprinkle the fish steaks with garlic salt and lemon pepper then dip it in the mix and fry it up. You need the oil in the skillet to be at LEAST half way up it. I personally like them deep fried. ~Linet I will let the boys have their say on the best size of paddlefish. Im just the chef. LOL!  |
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Post by ECHIV on Jan 20, 2008 12:39:54 GMT -6
Thanks for the recipe. I think I will be on the river bank this spring trying to snag a few.
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Post by apexpredator on Jan 20, 2008 14:09:49 GMT -6
good choice on trying to catch some spoonbill but I think I should warn you it is addictive. Once you catch on youll be the one thats hooked. But runs are fickle so if you dont have any luck atleast try a couple of times. The meat is excellent just make sure to get all the mud vain andpale yellow fat out it will taste so much better.
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Post by ECHIV on Jan 21, 2008 13:41:53 GMT -6
So with all the suff you have to cut out of the meat, how small a fish is not worth messing with and should be thrown back. I mean a lot of the fish is Paddle which is no good to eat. There is one place I go and watch people fish and everytime I have been someone has snagged a Paddlefish. They range from 20 to 40 pounds or so. I know you are allowed one a day and there are no bones.
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Post by redmist on Jan 21, 2008 14:07:23 GMT -6
40 pounds is plenty to get a couple of good family fries in. The fish where we go usually run between about 60 to 90 pounds. I keep releasing fish untill my muscles are so worn out I can't pick up a rod anymore, then I keep the next one. Good luck.
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Post by ECHIV on Jan 21, 2008 19:01:27 GMT -6
Thanks for the Advice. I can't wait to get snaggin'. There is a spot on the White River not far from my house in Bella Vista and I know another spot on the Grand in Oklahoma.
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Post by thecoleman on Jan 25, 2008 3:41:42 GMT -6
i have only caught one but it is addictive but i have been rarren to go ever since it happened
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Post by redmist on Jan 27, 2008 21:32:44 GMT -6
good luck to you, friend
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Post by thecoleman on Jan 27, 2008 22:27:22 GMT -6
i like to grill it wrap it in some tin foil and throw er on the grill it's pretty dang good
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Post by n8tvhunter on Jan 28, 2008 3:42:54 GMT -6
I like to cook with POISON IVY VINES... Just playin redmist!!! I like it grilled with fresh lemon wedges, garlic salt, lemon pepper, cilantro leaves, and ground black pepper. (thecoleman just said to try it with mushrooms just for flavor??) I don't know he's kinda weird. HA HA!!!!!
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Post by thecoleman on Jan 28, 2008 3:44:33 GMT -6
hey man everybody likes the shrooms
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Post by n8tvhunter on Jan 28, 2008 3:47:19 GMT -6
Shitaki or portabello? Or are you talking about the ones you've been picking out in the cattle fields?
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Post by thecoleman on Jan 28, 2008 3:49:32 GMT -6
shatabello the mix man its where its at dont you know hydroponics
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Post by thecoleman on Feb 8, 2008 5:08:43 GMT -6
this is a recipe that my friend uses
1 1/2 lb. Paddlefish streaks or fillets, cut into serving pieces not more than 1" thick.
1/4 C. all-purpose flour
1/2 tsp. salt
1 Tbsp. lemon juice
1/4 C. cornmeal
1/2 C. butter
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Post by Sophianap on Mar 31, 2019 3:13:38 GMT -6
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