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#512745 - 10/14/19 01:11 PM Re: A Pond Log by QA [Re: Quarter Acre]
Quarter Acre Offline


Registered: 06/10/16
Posts: 1617
Loc: West Central Missouri
I deep fried just over a pound of HSB fillet pieces last weekend. Bottom line...Very Good!

I wish I had taken pictures of the raw meat and the fried end product, but I was in too much of a hurry to get the cleaning process over with and the fish went from the fryer pretty much to the mouth. So, your imagination will have to do...

I had read that the red meat should be removed from the fillets and imagined it to be a fairly simple task, but the red meat in my fish was rather marbled in the outer meat (not just a simple strip that could be cut off easily). So, I left it in the fillets as apposed to butchering up the fillets and wasting a third of it. Not to say that a third of the meat was red, but removing it would have also removed plenty of white meat too as I'm no master with a filet knife.

I do simple cooking...

1.) Fillets were chunked into thumb-sized pieces, bagged and put in the freezer...

2.) Thawed, drained, dipped in egg, white floured once, and fried.

So, no extra steps in marinading or any seasonings...just plain fried fish! I did have ketchup on hand just in case, but it was not necessary.

I did not get ANY "fishy", "muddy", or "pond" flavors like I have with some catfish or frog legs. I was very pleased and my vegan daughter even tried some (I think knowing that the fish were humanely raised helped her cheat a bit).

I'm also very glad they did not taste the way fish food smells! lol I can't brag enough on the results. Some people will only eat crappie and say bass even taste fishy. I don't understand any of that, but if your one of those with more perceptive taste buds with regards to fresh water fish...try some HSB...it certainly won't kill you.
_________________________
Fish on!,
Noel

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#512786 - 10/15/19 09:08 PM Re: A Pond Log by QA [Re: Quarter Acre]
jpsdad Offline


Registered: 05/20/18
Posts: 410
Loc: Texas
QA, this post made me so hungry! Congrats on the harvest and great tasting fish.

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#512793 - 10/16/19 08:05 AM Re: A Pond Log by QA [Re: Quarter Acre]
jludwig Offline


Registered: 05/14/11
Posts: 1545
Loc: Central Kansas
Originally Posted By: Quarter Acre
I had read that the red meat should be removed from the fillets and imagined it to be a fairly simple task, but the red meat in my fish was rather marbled in the outer meat (not just a simple strip that could be cut off easily). So, I left it in the fillets as apposed to butchering up the fillets and wasting a third of it.


Make a "V" cut at the end of the red meat in HSB and "unzip" like a zipper. We had a guide at Lake Texoma show this to us. This video shows how to do it.

To us, it greatly improves the taste and quality of the meat. Takes no time.

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#512802 - 10/16/19 08:51 AM Re: A Pond Log by QA [Re: Quarter Acre]
Quarter Acre Offline


Registered: 06/10/16
Posts: 1617
Loc: West Central Missouri
Excellent video Jlud! That's pretty much what I was expecting to see, BUT...

My fish did not have that easy strip of red meat, but rather a lighter marbled pattern to the outer layer of white meat. It would have been very time consuming to surgically remove 5 to 10 patches of meat from each fillet.
_________________________
Fish on!,
Noel

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#512807 - 10/16/19 11:42 AM Re: A Pond Log by QA [Re: Quarter Acre]
roundy Offline


Registered: 09/10/16
Posts: 261
Loc: Central Illinois
QA - I haven't filleted HSB but I think the video showed him not pressing the knife hard against the skin. This would leave the marbled section and a thin layer of white meat with the skin. Then the red strip could be zipped out. I easily could be wrong but that was my take from video.

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#512811 - 10/16/19 01:14 PM Re: A Pond Log by QA [Re: Quarter Acre]
Bill D. Offline


Registered: 10/19/14
Posts: 6006
Loc: Boone County Illinois
Good video. I use that exact technique on walleye to remove (zipper) the red meat and pin bones. I do not press the knife down hard on walleye either when I seperate the fillet from the skin or the "zipper" method does not work very well. Even leaving a little of the white membrane can make it hard to zip.


Edited by Bill D. (10/16/19 03:19 PM)
Edit Reason: clarification
_________________________

You'll never know what ya can catch unless you wet a line!

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#512814 - 10/16/19 02:03 PM Re: A Pond Log by QA [Re: Quarter Acre]
jludwig Offline


Registered: 05/14/11
Posts: 1545
Loc: Central Kansas
We do it after we have separated the filet from the skin.

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#512832 - 10/16/19 08:19 PM Re: A Pond Log by QA [Re: Quarter Acre]
jpsdad Offline


Registered: 05/20/18
Posts: 410
Loc: Texas
I wasn't aware of the zipper technique but like roundy and Bill D. I don't press hard to the skin so that most of the red stays with the skin. I use the same method for catfish where instead of skinning I remove the filet with skin from the fish and then remove the filet following the same technique. I filet with a razor sharp rapala knife that my bride knows better than to mess with. smile

Whether that red strip needs to be removed depends on one's tastes and tolerances. I had a colleague of Asian descent who remarked about being hungry for fish. I gave him some fileted crappie but when I later asked him how they were he said they were bland and didn't even taste like fish. So I asked him what kind of fish he liked and he replied carp. Anyways the next spring when carp were piled up below a low water bridge I caught a few with my fly rod and dropped them off as whole fish on my way home. I never heard the end of how good they were and he did indeed appreciate the fish and my effort to catch them for him.

I know people who don't remove the red band on HSB and I think their tastes might prefer it that way.


Edited by jpsdad (10/16/19 08:22 PM)

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#513204 - 10/24/19 10:38 AM Re: A Pond Log by QA [Re: roundy]
Augie Offline


Registered: 10/29/18
Posts: 226
Loc: Boone County Missouri
Originally Posted By: roundy
QA - I haven't filleted HSB but I think the video showed him not pressing the knife hard against the skin.


That's the key to butchering a HSB. Don't shave tight to the skin - leave a bit of meat - 3/16"-ish.

Then it's easy to remove the dark strip that runs down the side along the pin bones.

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