United gamefish recipes

Comment

Comment by Allen Morgan on December 9, 2013 at 6:24pm

Jim, Snapping Turtles are definitely old!  I remember once, where I read a statement that mentioned an Alligator Snapping Turtle somewhere down in Texas that had a Civil-War era bullet lodged in it's shell.

Comment by james bluto gillette on December 9, 2013 at 6:19pm

jim they r catching white fish in the Muskegon channel right now.we use 3/4 ounce spoons to catch them

Comment by Andy "Fillet em" Eitutis on December 9, 2013 at 5:20pm

ANY TIME JIM!!! try poached bass dipped in melted butter!!! Ive never tried soup but par boiled & fried VERY GOOD!!!!!!

Comment by David, aka, "McScruff" on December 9, 2013 at 5:13pm

Jim, "pike" of all kinds were favored on the menus of a century ago.
All the old books speak of it.

Comment by jim cosgrove on December 9, 2013 at 5:08pm

thanks andy,those bass do taste like cod.where i fish these days i think the bass outnumber the gills.pike is another tasty fish most people dont eat much anymore.they are now catching whitefish in southern lake michigan.have to find out where when and how

Comment by jim cosgrove on December 9, 2013 at 5:03pm

i dont eat em andy,have enjoyed some turtle soup a few times.these things are huge and old.i must grab 2 or 3 a year off the road by my house.they are really heavy.they gotta be old as me nearly.i dont know where they come from.nearest pond is a mile away.i throw em in the cook county forest preserve ponds.

Comment by David, aka, "McScruff" on December 9, 2013 at 3:17pm

Wow, just wow!

Comment by Andy "Fillet em" Eitutis on December 9, 2013 at 3:16pm

Jim nice turtle!!! Bet she was very good!! I like to see em that size in my traps!!!!!!

Comment by Andy "Fillet em" Eitutis on December 9, 2013 at 3:14pm

My moms favorite BASS FILETTS fried up ask DAD she goes crazy for em!!!!!!!

Comment by Leo Nguyen on December 9, 2013 at 3:00pm

If you're a spicy kind of guy, try this sauce combo for your baked/fried/blacken filets:

1 tspn paprika

2 garlic clove to start, add more if you like

1/4 white/yellow onion

1 tspn of fresh chive

1 tspn of ginger

1 Anaheim/Jalapeno pepper (roasted well all around)

1 habanero/ghost/scorpion chili (roasted lightly to blister). I like the chocolate 7 pods hybrid. Sweet and spicy at the same time. Substitute the killer pepper with mile Serrano if you like.

1 tbspn mayo

1 tspn of mixed ground peppercorns

1 tspn of lemon pepper (add taste)

1 pinch of tartar cream powder (optional for the zesty-creamy taste)

* Option: add seasalt only to add to taste. Spices are more than sufficient to provide the wonderful taste without salt.

* You can either hand blend/whip (making sure every is finely chopped) or use a blender. My vote, a small 8oz blender I use for making specialty sauce and salsa. Otherwise, I'll be spending about 15 minutes just chopping everything into vaporized size.

One major kick to the taste bud.

• ‹ Previous
• 1
• …
• 3
• 4
• 5
• 6
• 7
• …
• 9
• Next ›
• Page