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Stand Up Paddleboards

Iron_llama said:
I don't know if ya'll pickle pike in GA but it's a big thing in MN. What with all our Scandiwhovian immigrants with memories of pickled herring back home. It's an excellent use for smaller pike, or those times you don't want to deal with y-bones. Eat it on nice crackers or rye bread, maybe with onions or lingonberry jam.
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Do y’all pickle them whole eye balls and all?


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I was putting my boat in at a local river one morning, and struck up a conversation with an older black gentleman who was fishing on the bank next to the ramp. He must have had three five gallon buckets loaded with carp. I said “Sir, what are you going to do with all those carp?”The old man said, “ I’m gonna grinds em up eye balls and all, and make me some salmons out of em!” Different strokes for different folks I guess.


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shmelton said:
Do y’all pickle them whole eye balls and all?


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Hah! No, skin them out and chunk them up. The brine dissolves the bones; I think a week in the brine, in the fridge, is pretty standard. I've also heard of folks grinding them up for fishballs, but I think the brine deals with the bones better than grinding would.
 
Iron_llama said:
I don't know if ya'll pickle pike in GA but it's a big thing in MN. What with all our Scandiwhovian immigrants with memories of pickled herring back home. It's an excellent use for smaller pike, or those times you don't want to deal with y-bones. Eat it on nice crackers or rye bread, maybe with onions or lingonberry jam.
Click to expand...
Got a recipe? I'd try pickled pickerel
 
Iron_llama said:
I don't know if ya'll pickle pike in GA but it's a big thing in MN. What with all our Scandiwhovian immigrants with memories of pickled herring back home. It's an excellent use for smaller pike, or those times you don't want to deal with y-bones. Eat it on nice crackers or rye bread, maybe with onions or lingonberry jam.
Click to expand...
Down here we filet the larger ones and then we do what we call Gashing You start at the tail cutting down into the filet all the way down to the skin with a fine bladed sharp knife Work your way all the way down the fillet Gashing the fish as close as you can without gumming up the fish Usuallyabout every 1/8" or so You will feel all the Ybones crunching as you cut them Also works best if you ice the fish for a bit Makes them firmer and easier to gash Get it right on a Pickeral(Jack in South Ga ) or a Sucker and they are great eating fried nice and crisp Get it wrong and the Damn things will choke a house cat LOL
 
Buckhole75 said:
Down here we filet the larger ones and then we do what we call Gashing You start at the tail cutting down into the filet all the way down to the skin with a fine bladed sharp knife Work your way all the way down the fillet Gashing the fish as close as you can without gumming up the fish Usuallyabout every 1/8" or so You will feel all the Ybones crunching as you cut them Also works best if you ice the fish for a bit Makes them firmer and easier to gash Get it right on a Pickeral(Jack in South Ga ) or a Sucker and they are great eating fried nice and crisp Get it wrong and the Damn things will choke a house cat LOL
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Or just throw em on the bank and catch some crappie to eat. :tearsofjoy:
 
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