Steelhound, you take some of the most beautiful fish pics I've ever seen. I'm guessing you have a background in photography? If not, you should. That black and white if the crappie that is partially submerged is gorgeous. Good job sir.

Steelhound, you take some of the most beautiful fish pics I've ever seen. I'm guessing you have a background in photography? If not, you should. That black and white if the crappie that is partially submerged is gorgeous. Good job sir.


Slabdaddy, thank you. I'm just a guy that likes to catch fish and display the beauty that I see in them. Honest to god those are all iPhone pictures. I lost the charging cable for my camera and haven't ordered a new one yet.

Wow. Those Iphones must have a heck of a camera on them! Good job! Keep 'em coming.

CAPTAIN HOOK

Thanks for the info......I'll have to keep an eye on the Seafood menus and try them.

I have heard that the popularity of blackened redfish from Chef Paul Prudhomme's show/cookbook put a huge hit on the drum populations.  Part of why most states with them, have slot limits.  Which by the way, is a very tasty way to cook just about any fish or chicken.  I only caught one in a slot limit, in NJ, but was on work travel and didn't want to keep in a cooler for a few days.  Great fighter too.  They are closely related to croakers and kingfish (sea mullet), which are both great eating.  Also closely related to freshwater drum (Erie sheepshead), which most consider junk, but if you read up on "gaspergou", they are supposedly good eating.  Hoping to run into some red drum in Avon, NC in a few weeks.  I'll definitely cook one up there if I am lucky enough to hook one.

Porktown

CAPTAIN HOOK

Thanks for the info......I'll have to keep an eye on the Seafood menus and try them.

 

  Also closely related to freshwater drum (Erie sheepshead), which most consider junk, but if you read up on "gaspergou", they are supposedly good eating. 

I've been frying fish for 20 years and am a fairly good cook. I filleted a sheephead once (almost no meat on them, they are all bones) and fried it up. It was disgusting. I do not recommend anyone EVER eating one. I've tried carp and sucker as well. Sucker is actually pretty good. Carp is not so good, but is 1000 times better than sheephead.

Someone posted on here a few years ago that they were delicious.  I have never kept any, most that I have ever caught are from the rivers, and don't eat the "good eating" fish from them.  They seem to be pretty popular down south.

coho
 

At -a-baby, John.....BTW, suckers, early in the year,ground up for fishcakes are excellent...WF...no wonder you are the Queens hero, rippinlips. If she wasnt my wife, she would be a chasing you.

slabdaddy
I've been frying fish for 20 years and am a fairly good cook. I filleted a sheephead once (almost no meat on them, they are all bones) and fried it up. It was disgusting. I do not recommend anyone EVER eating one. I've tried carp and sucker as well. Sucker is actually pretty good. Carp is not so good, but is 1000 times better than sheephead. 

Back in the early 80's an old timer turned me on to "poor man's shrimp" made from sheephead.  He would take the meat from the back of the sheephead and cut it into strips about the size of shrimp, boil it to cook, then chill in the fridge for a day.  I tried it a couple times and it wasn't bad.  The texture and flavor did remind me of shrimp, although the ****tail sauce probably helped.
 
 I  stick to real shrimp these days

Speaking of shrimp......try par boiling them in beer.........remove and chill.........firms them up and gives them a nice flavor. 10 x's better then just thawing and serving.