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Discussion in 'Carp Fishing' started by catfisherman369, Oct 19, 2008.
Great post,Floyd. Thats exactly how I fillet all my scaled fish,with the exception of the slicing of the bloodline and the bones. I have done a few carp this same way when I cook them,which ain't often:wink:
get a board......:smile2:
They make better fertilizer
ya i scale and fillet them just like a reg fish and then cut long ways and cross ways through flesh down to the skin every 1/2" to make cubes on the skin. and bread in the cracks and crevices and fry in good hot oil. them lil hair bones fry up nice.
hey. i aint scared to eat anything. way i see it is if it tastes bad then the cooks sucks.:smile2:
richard. getting ready to make rabbit brats real soon. ill p/m ya when i get it going for the diner.:wink:
Gut'm, wrap'm, and Smoke'm........ Although some of them are hard to get lit :wink: :smile2: But man they are real tasty.............. Great pictorial wonder how th estate borrowed that from :roll_eyes: