Re: NANFA-- cooking sunfish

Gupp (
Wed, 30 May 2001 07:23:12 -0600

Personally I'd cook the bass. I wouldn't bother with scaleing or
skinning, just clean out the guts and take off the head, and fry in
butter, with salt and pepper. After it's cooked the bones will come out
pretty easy, and you can just scoop the meat out leaving the skin
behind. I love large mouth bass. Some of my fondest childhood memories
involve fishing for them at Curlew lake in North Eastern Washington.
Even if the fish weren't biting you could play tacklebox with your
Nippy-Diddys, Hellraisers, Jitterbugs, etc. I always outfished my Dad,
of course he had to row the boat and get my lures out of the trees so
there may have been something to that. I have 3 full tackle boxes and 6
poles sitting in a closet gathering dust now. I wish I could take my
boys fishing someday, but my husband doesn't like to be anywhere that
isn't climate controlled.



George Arndt wrote: > > i went fishing and my grand daughter age 8 caught a 10 inch largemouth which > i now have in my 100 gallon tank. Hi Amy. my grand daughter named it > sunflower. hehe. > > anyway i caught so many sunfish. one was over 8 inches long. my question > is how to cook them with the least effort. i thought maybe they can be pan > fried with the scales on and then skinned after cooking. there are a lot of > bones. i thought maybe a good pressure cooking would make the bones soft. > scales soft ??? > > someone must have a good way to use the sunfish. how about it guys. > > George Arndt > Harvard, MA > ________________

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